The fried-dough snack dusted with sugar and cinnamon that is popular in Spain and Latin America is a churro. Churros are made by piping dough into hot oil, creating their familiar ridged shape.
In Spain, churros may be thin, knotted, or thicker and softer varieties known as porras. They are commonly eaten for breakfast or as an afternoon snack, especially alongside thick hot chocolate or coffee. Churrerías—specialty shops and street stalls—serve them fresh and hot.
Recipes vary across regions. A basic Spanish-style dough often uses flour, water, and salt, while other versions include butter, milk, eggs, or potato. In Latin America, churros are frequently filled with dulce de leche, chocolate, fruit jam, or custard, then coated with sugar.
Their precise origin is debated. Some historians connect them to Iberian frying traditions and possible Arab influence, while a popular story credits Spanish shepherds with developing an easy-to-fry substitute for fresh bread. Churros are also related in technique to other fried doughs, but they are not the same as funnel cake, beignets, or Italian zeppole.