History

Churros came to Mexico from Spain in the colonial era; the Mexican version is shorter and more tightly ribbed than the Spanish original. Churreria El Moro opened in 1935 on Eje Central in the Centro Historico and runs 24 hours a day, with four chocolate styles for dipping (Mexican, Spanish, French and the thick chocolate especial). The 24-hour churro-and-chocolate stop is a Mexico City institution.

Common allergens: Gluten, Dairy

Make it at home

Yield Serves 4Hands-on 25 minTotal 40 minDifficulty Intermediate

Ingredients

  • 240ml water
  • 60g unsalted butter
  • 1 tablespoon caster sugar
  • 1/4 teaspoon salt
  • 150g plain flour
  • 1 teaspoon vanilla extract
  • 1 litre neutral oil for frying
  • 100g caster sugar, for dusting
  • 1 teaspoon ground cinnamon, for dusting
  • 200g Mexican chocolate (Abuelita or Mayordomo)
  • 500ml whole milk

Method

  1. Heat water, butter, sugar and salt in a saucepan until the butter melts and the mix simmers. Remove from heat. Add the flour all at once. Beat hard with a wooden spoon until the dough comes together in a smooth ball, about 2 minutes.
  2. Beat in the vanilla. Spoon the dough into a piping bag fitted with a large star tip.
  3. Heat oil to 180C (360F) in a heavy pan. Pipe 12cm lengths of dough directly into the hot oil, cutting with scissors. Fry 4 churros at a time, 3 minutes total, turning once, until deep golden.
  4. Drain on paper, then roll immediately in the cinnamon sugar.
  5. For the chocolate: melt the Mexican chocolate in the warm milk over low heat, whisking until smooth and frothy. Pour into small cups.
  6. Serve the warm churros with the hot chocolate for dipping.

Tip from the editors. The oil temperature is the key; below 175C the churros absorb oil and turn greasy. Use Mexican chocolate for the dip, not European; the cinnamon and texture matter.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat churros con chocolate

Churros con chocolate in Madrid

Chocolateria San Gines ★ 4.5

centroUntil Open 24/7

Chocolateria San Gines off Calle Mayor in Madrid has fried the churros con chocolate for the after-midnight crowd since 1894; the 24-hour counter still pulls a queue at 03:00 from the late-night Madrid scene.

Try: Churros con chocolate

Tip: Walk-in only; the post-club queue 03:00 to 05:00 is the busiest slot. Set of 6 churros and chocolate cup runs 4.30 euros.

Pasadizo de San Gines 5, 28013 Madrid

La Mallorquina ★ 4.5

centroDaily 09:00-21:00Walk-in onlyTraditional Madrid pastries

La Mallorquina on Puerta del Sol in Madrid has sold the napolitana de crema (custard-filled puff pastry) since 1894. The 19th-century counter still queues out the door every morning.

Tip: Walk-in only; the counter fills up by 09:30. Cash strongly preferred at the counter. The upstairs cafe takes seated customers.

Worth the queue: Napolitana de crema

Puerta del Sol 8, 28013 Madrid

Cafe de Oriente ★ 4.2

centroWifi

Cafe de Oriente on Plaza de Oriente in Madrid faces the Palacio Real, with the chocolate con churros tradition, a fin-de-siecle dining room and a terrace looking at the Royal Palace.

Signature drink: Cafe con leche

Tip: Open daily 09:30-24:00. The terrace (12 tables) faces the palace; the inside is wood-panelled and full of red velvet.

Plaza de Oriente 2, 28013 Madrid

Churros con chocolate in Mexico City

More cities are in research. Want churros con chocolate covered somewhere specific? Tell us where you want to eat.

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