Although many associate churros with Spanish and Mexican cuisine, these popular fried pastries are believed to have origins dating back to China. The ancestor of churros is probably youtiao, a salty fried dough eaten for breakfast. According to some theories, Portuguese sailors discovered youtiao during their voyages to Asia in the 16th century and adapted the recipe when they returned to Europe. However, this origin remains debated: some historians claim that churros are a purely Spanish creation, inspired by Arabic pastries.
In Spain, shepherds are believed to have played a key role in the popularization of modern churros. They enjoyed this snack that was easy to make over a campfire and didn't require an oven. The name "churro" may have come from the "Navajo-Churro" breed of sheep, whose horns are similar in shape to the ridged pattern of churros.
When the Spanish conquistadors arrived in Latin America, they introduced churros to Mexico and elsewhere. In Mexico, churros were quickly adopted and adapted: they became longer, often topped with cajeta (milk jam), chocolate, and rolled in sugar and cinnamon.
Churrerías – establishments that specialise in the sale of churros – have become places of social gathering in both Spain and Mexico. Churros are often eaten during festivals, fiestas and popular celebrations, which has contributed to their deep integration into Mexican culinary culture.
Spanish colonial expansion allowed churros to travel and evolve in different parts of the world, with each country adapting the recipe to their preferences. Today, churros can be found in various forms: straight or twisted, filled or not, sweet or sometimes even salty depending on the country.
In summary, although their exact origins remain a matter of debate, churros have been able to cross borders and adapt to local cultures, becoming a gourmet symbol in both Spain and Mexico. Whether you prefer them plain, stuffed or dipped in chocolate, churros continue to delight young and old wherever they go.
