{"id":31461,"date":"2022-10-01T18:32:15","date_gmt":"2022-10-01T18:32:15","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=31461"},"modified":"2023-02-19T22:52:06","modified_gmt":"2023-02-19T22:52:06","slug":"how-to-make-churros-gracias-luna-and-edwin","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/how-to-make-churros-gracias-luna-and-edwin\/","title":{"rendered":"C\u00f3mo hacer churros: una receta familiar de Edwin y Luna"},"content":{"rendered":"\n

Churros, like flan, are one of the surprisingly few dishes made across all 20 of Latin America\u2019s Spanish-speaking destinations. (They\u2019re also loved in Brazil\u2014so the dessert gets a perfect score in the continent.) For hundreds of years, the velvety smell of fried dough has beckoned the hungry in the streets and kitchens of places with cuisines as different as Mexico, Peru and Cuba. Today, if you go to just about any Latino country, you\u2019ll find this fried food with its distinct ridges sizzling in the stalls of outdoor vendors, and\u2014admittedly less frequently since they\u2019re so available on the street\u2014in the cocinas of homecooks. <\/p>\n\n\n\n

Because: What’s not to love? The churro is a doughnut-like treat, its flour dough golden-fried to crispy perfection. It’s usually long and thin, with crimped edges like the ones we\u2019re used to seeing on crullers. Churros are served for dessert, breakfast or as a snack any time of day. <\/p>\n\n\n

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A street vendor in Manzanillo, Mexico fries churros into distinctive wheels\u2014ready for all-day snacking.<\/figcaption><\/figure>\n<\/div>\n\n\n

When Edwin Barrera was growing up in Chicago, he remembers his Mexico-born parents making churros on special occasions. Today, Edwin, who works in home-inspection education, is teaching Luna, his daughter, how to make a batch in their kitchen in Chicago\u2019s Pilsen neighborhood. He is proud to pass on this traditional dessert to the next generation.<\/p>\n\n\n\n

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