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A '''churro''' ({{IPA-es|ˈtʃuro}}, {{IPA-pt|ˈʃuʁu}}) is a type of ] from ] and ] cuisine, made with ] ] piped into hot oil with a piping bag and large closed star tip or similar shape. They are also found in ], ], and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in the ] and ]. A '''churro''' ({{IPA-es|ˈtʃuro}}, {{IPA-pt|ˈʃuʁu}}) is a type of ] from ] and ] cuisine, made with ] ] piped into hot oil with a piping bag and large closed star tip or similar shape. They are also found in ] and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in the ] and ].


In ], churros can either be thin (and sometimes knotted) or long and thick, where they are known as {{ill|Porra (specialty)|es|Porra (repostería)|lt=''porras''}} or ''jeringos''<ref>{{Cite web|url=https://www.libertaddigital.com/opinion/amando-de-miguel/variaciones-regionales-del-habla-popular-41679/|website=]|title=Variaciones regionales del habla popular|date=28 January 2008|first=Amando de|last=Miguel}}</ref> in some regions. They are normally eaten for breakfast dipped in ], ],<ref>{{Cite web|url=https://www.npr.org/sections/thesalt/2019/12/05/785040516/when-miami-temps-plunge-below-60-its-time-for-hot-churros|title=When Miami Temps Plunge Below 60, It's Time For Hot Churros|website=NPR.org}}</ref> ] or ]. Cinnamon sugar is often sprinkled on top. In ], churros can either be thin (and sometimes knotted) or long and thick, where they are known as {{ill|Porra (specialty)|es|Porra (repostería)|lt=''porras''}} or ''jeringos''<ref>{{Cite web|url=https://www.libertaddigital.com/opinion/amando-de-miguel/variaciones-regionales-del-habla-popular-41679/|website=]|title=Variaciones regionales del habla popular|date=28 January 2008|first=Amando de|last=Miguel}}</ref> in some regions. They are normally eaten for breakfast dipped in ], ],<ref>{{Cite web|url=https://www.npr.org/sections/thesalt/2019/12/05/785040516/when-miami-temps-plunge-below-60-its-time-for-hot-churros|title=When Miami Temps Plunge Below 60, It's Time For Hot Churros|website=NPR.org}}</ref> ] or ]. Cinnamon sugar is often sprinkled on top.
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File:Churros el hatillo.JPG|Churros drizzled with chocolate File:Churros el hatillo.JPG|Churros drizzled with chocolate
File:Calentitos.jpg|"Tejeringos" or "Calentitos", an ]n variation of the churro File:Calentitos.jpg|"Tejeringos" or "Calentitos", an ]n variation of the churro
File:Churros Guatemala.jpg|Churros in ] File:Churros Guatemala.jpg|Churros in ] </gallery>
File:Churros in the Philippines 01.jpg|Churros in the ]
</gallery>


In ] (]), the name "calientes" (meaning hot) or "calentitos de rueda" is sometimes used instead of the word ''churro''. These tend to refer to the thicker variant, called ''porra''. Calientes are usually fried in the shape of a continuous spiral and cut into portions afterwards. The center of the spiral is thicker and softer, and for many a delicacy in itself. The standard "churro" is also sold under the name "calentitos de ]", the name referring to the softer ]–like texture.<ref>{{cite news|last1=Díaz|first1=Ana|title=Calentitos versus churros|url=http://sevillaciudad.sevilla.abc.es/reportajes/triana/sociedad-triana/velarde-y-borromeo-calentitos-versus-churros/|access-date=19 June 2014|publisher=ABC|date=2012-10-31|archive-date=2019-12-31|archive-url=https://web.archive.org/web/20191231044152/http://sevillaciudad.sevilla.abc.es/reportajes/triana/sociedad-triana/velarde-y-borromeo-calentitos-versus-churros/|url-status=dead}}</ref><ref>{{cite web|title=Una de calentitos|url=http://todaunaamalgama.blogspot.co.uk/2013/08/una-de-calentitos.html|website=Toda una amalgama|date=18 October 2013}}</ref><ref>{{cite news|title=La muralla duda: rueda o papa|url=http://www.diariodesevilla.es/sevilla/detail.php?id=426619|access-date=19 June 2014|publisher=Diario de Sevilla|date=18 May 2009|archive-url=https://web.archive.org/web/20140827112733/http://www.diariodesevilla.es/sevilla/detail.php?id=426619|archive-date=27 August 2014|url-status=dead}}</ref> In ] (]), the name "calientes" (meaning hot) or "calentitos de rueda" is sometimes used instead of the word ''churro''. These tend to refer to the thicker variant, called ''porra''. Calientes are usually fried in the shape of a continuous spiral and cut into portions afterwards. The center of the spiral is thicker and softer, and for many a delicacy in itself. The standard "churro" is also sold under the name "calentitos de ]", the name referring to the softer ]–like texture.<ref>{{cite news|last1=Díaz|first1=Ana|title=Calentitos versus churros|url=http://sevillaciudad.sevilla.abc.es/reportajes/triana/sociedad-triana/velarde-y-borromeo-calentitos-versus-churros/|access-date=19 June 2014|publisher=ABC|date=2012-10-31|archive-date=2019-12-31|archive-url=https://web.archive.org/web/20191231044152/http://sevillaciudad.sevilla.abc.es/reportajes/triana/sociedad-triana/velarde-y-borromeo-calentitos-versus-churros/|url-status=dead}}</ref><ref>{{cite web|title=Una de calentitos|url=http://todaunaamalgama.blogspot.co.uk/2013/08/una-de-calentitos.html|website=Toda una amalgama|date=18 October 2013}}</ref><ref>{{cite news|title=La muralla duda: rueda o papa|url=http://www.diariodesevilla.es/sevilla/detail.php?id=426619|access-date=19 June 2014|publisher=Diario de Sevilla|date=18 May 2009|archive-url=https://web.archive.org/web/20140827112733/http://www.diariodesevilla.es/sevilla/detail.php?id=426619|archive-date=27 August 2014|url-status=dead}}</ref>
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In Colombia and Venezuela, churros are round like doughnuts sprinkled with sugar and filled with ] (] or guava paste), ] and ]. In Spain, a considerably wider diameter is used to accommodate the filling. In ], churros can also come in a ] version, filled with melted cheese. In Colombia and Venezuela, churros are round like doughnuts sprinkled with sugar and filled with ] (] or guava paste), ] and ]. In Spain, a considerably wider diameter is used to accommodate the filling. In ], churros can also come in a ] version, filled with melted cheese.

⚫ In the ], ''churros'' are typically straight, or bent into U-shapes or circular shapes dusted with white sugar and are popular during Christmas.<ref name="cv">{{cite web |last1=Veneracion |first1=Connie |title=The Spanish Influence on Filipino Cuisine |url=https://www.thespruceeats.com/the-spanish-influence-on-filipino-cuisine-3030287 |website=The Spruce Eats |access-date=14 December 2018}}</ref><ref name="aranas">{{cite book|author= Aranas, Jennifer|title =The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors|publisher =Tuttle Publishing|year =2012|isbn =9781462904914|url =https://books.google.com/books?id=71TRAgAAQBAJ}}</ref><ref name="aia">{{cite web |title=How to Cook Churros con Tsokolate with Cocoa Tablea Drink |url=https://www.asianinamericamag.com/2013/01/churros-con-tsokolate-filipino-sweet-fritters-with-spanish-cocoa/ |website=Asian in America |date=5 January 2013 |access-date=14 December 2018}}</ref>


Churros in American ]s and street fairs are most often rolled in ] or other flavored sugars. Churros in American ]s and street fairs are most often rolled in ] or other flavored sugars.


==Similar dishes==
In the ], a churro-like fried dough-based sweet is known as ''Karabeej Halab''.<ref>{{cite news|url=https://www.middleeastmonitor.com/20210102-karabeej-halab/ |title=Karabeej Halab |author=Maha Salah |date=2 January 2021 |publisher=] |access-date=2 May 2022}}</ref> In the ], a churro-like fried dough-based sweet is known as ''Karabeej Halab''.<ref>{{cite news|url=https://www.middleeastmonitor.com/20210102-karabeej-halab/ |title=Karabeej Halab |author=Maha Salah |date=2 January 2021 |publisher=] |access-date=2 May 2022}}</ref>

⚫ In the ], ''churros'' are typically straight, or bent into U-shapes or circular shapes dusted with white sugar and are popular during Christmas.<ref name="cv">{{cite web |last1=Veneracion |first1=Connie |title=The Spanish Influence on Filipino Cuisine |url=https://www.thespruceeats.com/the-spanish-influence-on-filipino-cuisine-3030287 |website=The Spruce Eats |access-date=14 December 2018}}</ref><ref name="aranas">{{cite book|author= Aranas, Jennifer|title =The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors|publisher =Tuttle Publishing|year =2012|isbn =9781462904914|url =https://books.google.com/books?id=71TRAgAAQBAJ}}</ref><ref name="aia">{{cite web |title=How to Cook Churros con Tsokolate with Cocoa Tablea Drink |url=https://www.asianinamericamag.com/2013/01/churros-con-tsokolate-filipino-sweet-fritters-with-spanish-cocoa/ |website=Asian in America |date=5 January 2013 |access-date=14 December 2018}}</ref>


==See also== ==See also==

Revision as of 16:15, 23 July 2023

Fried-dough pastry

Not to be confused with Churo. For the breed of sheep, see Navajo-Churro sheep. "Porra" redirects here. For other uses, see Porra (disambiguation).
Churro
ChurrosA plate of churros in Madrid, Spain
Alternative namesTejeringos
TypeFried dough
CourseBreakfast, lunch, dinner, snack
Place of originSpain or Portugal
Serving temperatureHot
Main ingredientsDeep-fried choux pastry (Flour, water, butter, eggs, salt)

A churro (Template:IPA-es, Template:IPA-pt) is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape. They are also found in Latin American cuisine and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in the Southwestern United States and France.

In Spain, churros can either be thin (and sometimes knotted) or long and thick, where they are known as porras [es] or jeringos in some regions. They are normally eaten for breakfast dipped in champurrado, hot chocolate, dulce de leche or café con leche. Cinnamon sugar is often sprinkled on top.

There are also two slightly different snacks in Portugal, called porra and fartura, which are filled with jelly instead of the doce de leite, traditional to Brazilian churros.

History

The origin of churros is unclear. One theory suggests the concept was brought to Europe from China by the Portuguese. The Portuguese sailed for the Orient and as they returned from Ming-dynasty China to Portugal, they brought along with them new culinary techniques, including altering dough for youtiao, also known as yóuzháguǐ in southern China which bears a resemblance to the churro. The new pastry was soon introduced to Spain, where it was modified to have the dough extruded through a star-shaped nozzle rather than pulled.

Another 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, where shepherds spend most of their time.

According to food historian Michael Krondl, "today’s churro is not that different from a recipe for a flour and water fritter that you find in Apicius, a Roman cookbook dating from the 1st Century AD. And there are recipes from the Ancient Greeks but it’s probably even older than that. In the Mediterranean basin it’s basically been around forever".

Etymology

According to the Diccionario de la lengua española, churro is onomatopoeic.

Preparation

Extruding dough for churros in Strasbourg
A street vendor in Colombia making churros

Churros are fried until they become crunchy, and may be sprinkled with sugar. The surface of a churro is ridged due to having been piped from a churrera, a syringe-like tool with a star-shaped nozzle. Churros are generally prisms in shape, and may be straight, curled or spirally twisted.

Like pretzels, churros are sold by street vendors, who may fry them freshly on the street stand and sell them hot. In Spain and much of Latin America, churros are available in cafes for breakfast, although they may be eaten throughout the day as a snack. Specialized churrerías, in the form of a shop or a trailer, can be found during the holiday period. In addition, countries like Colombia, Peru, Spain, and Venezuela have churrerías throughout their streets. In Portugal, they are commonly eaten at carnivals, fairs and other celebrations, where they are made freshly at street stands.

The dough is a mixture of flour, water and salt. Some versions are made of potato dough. Depending on the recipe, it may not be vegan, they can contain butter, milk or eggs.

Variations

  • Churros drizzled with chocolate Churros drizzled with chocolate
  • "Tejeringos" or "Calentitos", an Andalusian variation of the churro "Tejeringos" or "Calentitos", an Andalusian variation of the churro
  • Churros in Guatemala Churros in Guatemala

In Seville (Andalusia), the name "calientes" (meaning hot) or "calentitos de rueda" is sometimes used instead of the word churro. These tend to refer to the thicker variant, called porra. Calientes are usually fried in the shape of a continuous spiral and cut into portions afterwards. The center of the spiral is thicker and softer, and for many a delicacy in itself. The standard "churro" is also sold under the name "calentitos de papas", the name referring to the softer mashed potato–like texture.

In parts of Eastern Andalusia, a much thinner dough is used, which does not allow for the typical ridges to be formed on the surface of the churro. The final result therefore has a smooth surface, and is more pliable and of a slightly thinner diameter than standard Spanish churros. Another difference is that sugar is never sprinkled on them, because the flavour is not considered suitable.

Filled, straight churros are found in Cuba (with fruit, such as guava), Brazil (with chocolate, doce de leite, among others), and in Argentina, Bolivia, Peru, Chile and Mexico (usually filled with dulce de leche or cajeta but also with chocolate and vanilla).

In Colombia and Venezuela, churros are round like doughnuts sprinkled with sugar and filled with bocadillo (membrillo or guava paste), arequipe and sweetened condensed milk. In Spain, a considerably wider diameter is used to accommodate the filling. In Uruguay, churros can also come in a savoury version, filled with melted cheese.

Churros in American theme parks and street fairs are most often rolled in cinnamon sugar or other flavored sugars.

In the Middle East, a churro-like fried dough-based sweet is known as Karabeej Halab.

In the Philippines, churros are typically straight, or bent into U-shapes or circular shapes dusted with white sugar and are popular during Christmas.

See also

References

  1. Miguel, Amando de (28 January 2008). "Variaciones regionales del habla popular". Libertad Digital.
  2. "When Miami Temps Plunge Below 60, It's Time For Hot Churros". NPR.org.
  3. "Cinco placas portuguesas que são muito estranhas para brasileiros". Folha de S.Paulo. 17 November 2015. Retrieved 17 July 2020.
  4. "The Hidden History of Churros". Fox News. 9 December 2016.
  5. "Churros: a secret history". Archived from the original on 2 August 2021. {{cite web}}: |archive-date= / |archive-url= timestamp mismatch; 23 February 2012 suggested (help)
  6. "Churro Encyclopedia". Archived from the original on 2011-09-29. Retrieved 2011-12-27.
  7. "Churros: The Hidden History". The Huffington Post. 2011-08-18. Retrieved 2011-10-16.
  8. Randolph, Mike (17 June 2020). "The complex origin of beloved churros". BBC.
  9. "churro". Diccionario de la lengua española.
  10. Díaz, Ana (2012-10-31). "Calentitos versus churros". ABC. Archived from the original on 2019-12-31. Retrieved 19 June 2014.
  11. "Una de calentitos". Toda una amalgama. 18 October 2013.
  12. "La muralla duda: rueda o papa". Diario de Sevilla. 18 May 2009. Archived from the original on 27 August 2014. Retrieved 19 June 2014.
  13. Maha Salah (2 January 2021). "Karabeej Halab". Middle East Monitor. Retrieved 2 May 2022.
  14. Veneracion, Connie. "The Spanish Influence on Filipino Cuisine". The Spruce Eats. Retrieved 14 December 2018.
  15. Aranas, Jennifer (2012). The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors. Tuttle Publishing. ISBN 9781462904914.
  16. "How to Cook Churros con Tsokolate with Cocoa Tablea Drink". Asian in America. 5 January 2013. Retrieved 14 December 2018.

External links

  • Media related to Churros at Wikimedia Commons
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