The Spanish street food consisting of fried dough pastry often dipped in chocolate is churros.
Churros are made by piping dough through a star-shaped nozzle directly into hot oil. The ridges increase the surface area, helping the outside become crisp while the inside stays tender. They are usually served hot and may be dusted with sugar.
In Spain, churros are especially associated with breakfast or an afternoon snack called chocolate con churros, in which the pastry is dipped into thick hot chocolate. The exact origin is uncertain: theories connect churros with Spanish shepherds, older Mediterranean fritters, and possible influences from Chinese fried dough. None is universally proven.
Churros are not identical everywhere. Spain also has thicker versions called porras, while many Latin American countries sell filled churros with dulce de leche, fruit paste, or chocolate. Turrón, mantecados, and polvorones are Spanish sweets, but they are not fried dough pastries.