In today’s wacky dessert world, in which paying $3 for a dolled-up cupcake is de rigueur, the next hot thing actually is a humble snack with a storied tradition: churros.
Spurred by an explosion of interest in all things Latino, the fried batons of dough — traditionally sprinkled with cinnamon and sugar — are popping up on menus across the country. When the president’s daughter serves churros at her wedding, it’s probably safe to say they have hit the mainstream.
Jenna Bush definitely is not alone. Entrepreneurs and big-name chefs have hopped onto the bandwagon, too, and have pushed this modest, deep-fried snack into the spotlight.
These days you can find churros on menus from coast to coast, from West LA’s well-loved Literati 2 (helmed by Chris Kidder, formerly of Campanile) to New York’s trendy Dos Caminos.
Churros are believed to have their origins in Spain, though they’re also extremely popular in Mexico and other parts of Latin America, where they’re found at street carts, markets and cafes.
The key to their appeal is their distinctive ridges, achieved with the help of a churrera , an extruder with a star-shape attachment. When the thick batter is pressed and dropped into boiling-hot oil, each ridge fries up wonderfully crisp, giving the churro its texture — crunchy on the outside, soft and almost creamy inside.
A number of businesses have sprung up to accommodate the booming interest in the U.S.
“Five years ago, there were lots and lots of people who’d never heard of a churro, and many of the people who did know what one was had had one at Disneyland or at a ballpark,” said Melanie Farkas, the owner of the 5-year-old Churro Station franchise based in San Rafael, Calif.
Popularity: 56% [?]
