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A churro (Spanish pronunciation:, Portuguese pronunciation:) is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape.
The Navajo-Churro, or Churro for short, [3] (also American or Navajo Four-Horned) is a breed of domestic sheep originating with the Spanish Churra sheep obtained by the Diné around the 16th century during the Spanish Conquest. [4] Its wool consists of a protective topcoat and soft undercoat.
The Churra is a traditional triple-purpose breed, reared for milk, for meat and for its wool, which is of coarse quality suitable for carpet-making. [2]: 920 Sheep of this type were taken by the conquistadores to the New World, where they gave rise to American breeds such as the Chiapas and the Navajo-Churro.
Churro: Spain: A thin cylinder of deep-fried pastry with a characteristic 'ridged' surface, due to being extruded through a star shaped hole. Churros are often served for breakfast or in local fiestas, matched with thick chocolate paste or white coffee.
Churro dough was easy to produce and fry over an open fire in the mountains, where shepherds lived most of the time. [ 4 ] The food is part of the Arab influence in Portuguese cuisine , in using sugar instead of honey for sweetening.
In some regions of Spain, buñuelos find a strong competitor in churros, which are increasingly widespread at parties normally associated with buñuelos. On the other hand, in Catalonia, churros are primarily consumed by tourists; Catalans prefer the xuixos or chuchos in churrerías or the buñuelos in their multiple forms in bakeries or in houses.
It has served principally chocolate con churros (hot chocolate and churros) since 1894. Coffee and cakes are also available. The interior is decorated with mirrors and green wood panels, with green velvet seats and marble tables. The hot chocolate is served in Spanish style - thick, dark and strong.
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