Churros
Churros are not a Mexican original. Originally from Spain and Portugal, the Spaniards brought the recipe with them when they laid claim to the land of the Aztecs, Mayans, and Incas. While originally a foreigner, the Churro has made itself at home in Mexico, and Mexicans have embraced the delicacy as one of their own.
Churros are made from choux, a simple pastry dough that is made from a mix of butter, flour, and eggs. The dough is shaped into finger-thick strings, cut to size, then steam-cooked in a pan. The steam-cooking makes it soft and fluffy, and ready for frying. The soft rolls are then deep-fried to a golden brown, crisp exterior, which retains its soft, moist, chewy interior. Once fried and dried, the Churros are sprinkled with sugar and cinnamon, which give it an enticing aroma, as well as a distinct texture and flavor.
Although delectable on its own, Churros are often eaten with sweet dips. Originally, the dips would have been either chocolate or dulce de leche (sugary milk), or both. Nowadays, more enterprising culinary adventurists have come up with various other flavors of dips. Is it a snack or is it a dessert? Why choose one? It can be both.