Churros in Valladolid
We found the tastiest churros from a street cart in a quaint little colonial town, Valladolid in Mexico. The town was home to early Spanish settlers in the 16th century and there’s even an old church in the center of town that dated back to the settler days. Of course, I was much too determined to sample some street food than wander around an old church so we crossed the street to this little park where lots of food carts and street vendors were set up. The park was lively with locals and tourists.
We could smell the churros as soon as we entered the park and all we had to do was follow our noses to find the busiest cart in the park.
Churros are Spanish doughnuts that are basically long pieces of deep fried dough rolled in lots and lots of sugar and cinnamon. The dough is made from choux pastry, a light, eggy and fluffy pastry similar to that of cream puffs and French crullers. The reason why these were the best churros was because they were fried up just to the right degree so they were golden and crispy on the outside. The outside of the churros were coated with a thick layer of cinnamon and sugar and made a crispy, satisfying crunch with each bite. We nearly burnt our tongues off while gobbling up these sugary churros. They were piping hot, our fingers were getting charred from holding the hot paper bag the churros were in but the doughnuts smelled so good, we just couldn’t wait for them to cool down before we demolished them. The inside of the churros were light, fluffy and creamy all at the same time, a delicious contrast to the golden, crusty outside of the doughnut.
We had already eaten churros earlier in the day at a small restaurant at the hotel near Chichen Itza but those thin, crunchy churros couldn’t hold a candle to these thick, scrumptious sugar logs from the food cart. I still dream of these churros!