Dish · spanish
Churros con Chocolate
Ridged strips of fried choux-like dough, crisp outside and soft inside, dusted with sugar and served alongside a cup of thick, hot drinking chocolate for dipping.
Where it comes from
Fried dough strips have Spanish roots going back generations, served as affordable street food and breakfast. Pairing them with a cup of thick drinking chocolate became standard at Spanish and Latin American cafes.
What cooks argue about
The technical variable that matters most is the chocolate's thickness: a pourable hot cocoa versus a chocolate thickened with cornstarch until it holds a spoon upright, which changes what dipping the churro actually does.
Nobody has published a churros con chocolate recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.