churrería / chu-RARE-ee-a
The fried donut stick known as the churro started in Spain but is synonymous with Mexican dessert, probably thanks to churro stalls at county fairs all across the country. Funnel-cake-like batter is piped into hot oil in giant rings, and then cut up and dunked in cinammon or sugar, and then served with thick hot chocolate for dunking. Churrería El Moro is the favorite, and even though you can’t go into the original in Centro Historico and watch telenovelas any more, it’s still fun to watch them pipe and chop up churros from the counter at the front. There are a handful of outposts around town now, and it’s probably especially important to know that there’s one on the eastern edge of Park Mexico, about five minutes from the apartment.
I don’t know how to make an R that says you should roll it. Just assume all R’s are rolled. RRrrrrrr. Churrrrrrerrrrría.