Papa Lopez Mexican Cantina
Papa Lopez Mexican Cantina
969 Sam Rayburn Tollway 120
AllenTX 75013
 (214) 383-2150

Churros: A Satisfying Treat With a Rich History

Churros: A Satisfying Treat With a Rich History

Papa Lopez Mexican Cantina specializes in Tex-Mex and Mexican food. With specials like the Kids-Eat-Free Deal on Monday and Tuesday or $5.95 enchiladas and tacos every Wednesday, save money on a hearty meal. Churros are a very popular choice when it comes to dessert. Learn more about this treat that’s popular in Mexico, Portugal and Spain.

What is a Churro?

Churros are strips of choux pastry that are extruded from a pastry bag, often with a star-shaped tip, into hot oil. They’re deep fried until golden and then tossed in sugar.

A Look Into the History of Churros

The history of churros is debated. Some experts believe shepherds in Spain fried dough in pans while tending to the Navajo-Churro sheep high up in the mountains. Others believe sailors from Portugal stumbled onto the deep-fried strips of dough while in China.

No matter how they truly came to be, people have adapted their own recipes. In Caribbean countries, you might find the deep-fried dough filled with fruit. Some South American countries fill them with cheese. The Mexican restaurant Papa Lopez fills them with cream. Even Disneyland offers churros filled with things like chocolate, salted caramel and strawberry cream.

Churros are strips of choux pastry that are extruded from a pastry bag, often with a star-shaped tip, into hot oil. They’re deep fried until golden and then tossed in sugar.

Making Classic Churros at Home

Churros are very easy to make with this easy recipe. Start with the choux pastry dough. This is made in a saucepan by boiling 1 cup of water with ½ cup of salted butter. When it’s boiling, you stir in 1 cup of flour and beat until a stiff ball forms. Remove from heat and use a hand mixer to add in three large eggs. Let this mixture cool to room temperature.

Mix ½ cup of sugar with ½ tsp of cinnamon, if desired, and set aside. Transfer the choux pastry dough to a pastry bag. Fill a large pan with a couple of inches of canola oil. Heat it over medium heat. Squeeze a six-inch strip of choux pastry dough into the hot water and fry for a couple of minutes or until golden. Flip the churro and fry an additional two minutes. Move to a wire rack to drain off excess oil. Once cool enough to handle, roll the churro in sugar or cinnamon sugar mixture.

Save room for a decadent churro when you dine at Papa Lopez Mexican Cantina. The churros here are not your typical fried dough. Instead, chefs fill the churros with vanilla cream, deep fry them to perfection and toss them in a mixture of cinnamon and sugar. Paired with coffee, this is a treat you don’t want to miss. Make reservations today by calling 214-383-2150.