You have to start by asking yourself: what exactly is a churro? When it comes to the history of churros, it isn’t very easy. Some historians say that the Spanish churro is a descendant of a Chinese pastry called youtiao.

The theory is that the Churro was made by Spanish shepherds to substitute for fresh baked goods. Churro paste was easy to make and fry in an open fire in the mountains as a substitute for fresh bread. The story also goes that the name for the pastry was supposedly inspired by the ridged horns of the native Churro sheep, an aesthetic which the fried treat takes after.

Churros were introduced to South America during the Spanish Inquisition in the 1500s. Around the same time, the Spanish returned to Europe with cacao, which they sweetened with sugar cane to make the kind of thick, hot chocolate that’s perfect for churro dunking.

The Churro is a tradition that very much lives on today, and the iconic spot to do so in Madrid is Chocolatería San Ginés that opened in 1894.

La Churreria de San Lorenzo with traditional Churros also have been operating in Spain for more then a 100 years.

In 1933 Francisco Iriarte came to Mexico City and realized that The Churro was not something that the Mexican people where use to. He decided to put a a Churro cart at el Zocalo and in 1935 he opened the doors of the 1st Churro and Chocolate shop in Mexico called El Morro.

In the State of Jalisco Mexico, our tradition starts in Guadalajara in 1952. with “Churros La Bombilla” making their way up north to Los Altos de Jalisco in witch Mucho Churro now takes pride in continuing the tradition here in The Greater Palm Springs.