Churros con chocolate
Photo: currystrumpet from Amsterdam, The Netherlands · CC BY-SA 2.0

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.

Book a food experience

Tours, tastings and classes that match this page, bookable on GetYourGuide.

Browse every bookable food experience

Common allergens: Gluten, Dairy

Make it at home

Yield 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.

Where to eat churros con chocolate

Churros con chocolate in Madrid

Chocolateria San Gines ★ 4.5

€€ CafeCentroUntil 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.

TryChurros con chocolate

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

Directions

La Mallorquina ★ 4.6

€ BakeryTraditional Madrid pastriesCentroWalk-in only

La Mallorquina on Puerta del Sol in Madrid has sold the napolitana de crema (custard-filled puff pastry) since 1894. Open daily 09:00-21:00.

Worth the queueNapolitana de crema

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

Directions

Cafe de Oriente ★ 4.2

€ CaféCentroWifi

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.

DrinkCafe con leche

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

Directions

All Madrid signature dishes →

Churros con chocolate in Mexico City

Churreria El Moro ★ 4.5

$$ CafeCentro HistoricoUntil Open 24 hours

Churreria El Moro in Mexico City is the 1935 Centro Historico churros counter on Eje Central, the 24-hour churro and chocolate window that runs hot churros.

TryChurros with chocolate espanol

Directions Book

All Mexico City signature dishes →

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

Browse all dishes →