[1] Churros are Spanish crullers*, often dipped in chocolate sauce. Here’s the recipe (photo © Taste Of Home).

[2] Baked, not fried: The recipe at the right is only for the fondue. Here’s a recipe for baked churros. We also have churro “substitutes” that are easy to prepare (photos #2 and #3 © The Baker Chick).

[3] In fact, we like baked churros even better—no oiliness.

[4] Chile de árbol has a naturally smoky flavor (it looks like a Thai/bird’s eye chile, but is much less hot). Chipotle is a smoke-dried red jalapeño. Guajillo is the dried form of mirasol chile, mild, sweet, and smoky. It’s the second-most commonly used dried chile in Mexican cuisine after the ancho, which is the dried form of the poblano chile (photo: The Nibble).

[5] The recipe uses peanut butter, but if you don’t like it you can substitute another nut or seed butter, Nutella, cookie butter, or one of the other substitutes we’ve provided below. We used this creamy dark chocolate peanut butter, less peanutty than regular PB while highlighting the chocolate (photo: The Nibble).

[6] A hack to save time: Start with a jar of chocolate fudge sauce and add in the other ingredients. This is our favorite brand (photo © Somebody’s Mother’s).

[7] One of our easy substitutes for churros: cinnamon roll dough (photo © Pillsbury).

Updated June 2026

National Churro Day is June 6th. And there’s Día de los Muertos, celebrated October 31st and November 1st.

And 363 days in-between where you can make a spicy chile mole fondue.

Use it to dip churros!

If you’re not familiar with them, a churro is a sweet, fried-dough pastry that originated in Spain and Portugal and is popular in Mexico.

Choux pastry dough is piped to create a long, ridged stick, which is then deep-fried until crispy on the outside and soft on the inside. It’s then generously dusted with cinnamon sugar.

While they’re enjoyed as a grab-and-go snack, they’re a delicious dessert, served with chocolate sauce, ice cream, or both.
 
 
DO YOU HAVE TO MAKE YOUR OWN CHURROS?

You can buy them in Latin American grocery stores, make them, or use “churro substitutes.”

 
Below:

> Recipe: Three-chile spicy fondue for dipping churros.

> Easy-to-make-or-buy substitutes for churros.

> More churros recipes.

> The history of churros.

> The history of El Día de los Muertos.

Elsewhere on The Nibble:

> More chocolate fondue dippers.

> The year’s 25+ Mexican and Tex-Mex food holidays.

> The year’s 30+ pie and pastry holidays.
 

[8] Depending on how you serve them, churros can be a casual snack or a fancy dessert (photo © Tina Dawson | Unsplash).
 
 
RECIPE: THREE CHILE MOLE FONDUE (SPICY FONDUE) FOR CHURROS

This recipe, from McCormick, uses three types of chilies—guajillo, chile de árbol and chipotle—to give this Mexican-inspired dessert fondue a smoky kick. Bittersweet and semisweet chocolate, nutty peanut butter and warm cinnamon make it a luscious complement to churros.

The dip is also delicious with fresh fruit, shortbread or other cookies. You can also try pumpkin tortilla chips, which have matching spices and a touch of sweetness.

Note that the serving size in this recipe is 2 tablespoons—enough for a mouse! If you want a larger portion, double the recipe.

Tips

 
Ingredients

 
Plus:

 
Preparation

1. HEAT a medium saucepan on medium-high heat for 2 minutes. Add the chiles; toast 30 seconds per side or until they begin to blister and change color slightly.

2. LET the saucepan cool slightly. Add 2 cups water to cover the chiles and bring to boil. Reduce the heat to low; simmer 30 minutes until the chiles soften.

3. REMOVE the chiles with kitchen tongs to a blender container. Add 1/2 cup chile soaking liquid from the saucepan; cover. Blend on high speed until smooth. Discard the remaining soaking liquid in the saucepan.

4. STRAIN the chile purée through a large mesh strainer into the saucepan. Stir in the cream and corn syrup. Bring just to boil on medium heat, stirring occasionally. Remove from heat.

5. ADD the remaining ingredients; stir until the chocolate is melted and mixture is smooth. Garnish with toasted sesame seeds.
 

[8] Not just for churros: This fondue is delicious in the classic mode (photo of Boska Choco Petit Marie fondue set © Boska).
 
 
MORE CHURROS RECIPES

 
 
SUBSTITUTES FOR CHURROS

Making churros from scratch, with star-tipped piped pastry fried in hot oil, may be too much for most of us. Here are easier alternatives to dip in that delicious sauce, that deliver the same warm, cinnamon-sugar flavors.
 
The Quickest Churros Substitute

 
Easy Churros Substitutes

 
Baked Churro Substitutes

 

[9] Also a great fruit dip (photo © Taste Of Home).
 
 
THE HISTORY OF CHURROS

The churro is often thought to have originated in Spain, but it may, in fact, have come from China.

It is similar to a savory Chinese pastry (no sugar), dough sticks called youtiao, which are fried in oil. The result is a crispy outside and tender crumb. Here’s a recipe.

Portuguese explorers, who traded with China as early as 1514, may have brought youtiao back to Portugal.

From there, it hopped the border to Spain, where it evolved into the sweet, cinnamon-accented pastry we know today.

Churros were introduced to Mexico and South America during the Spanish exploration and conquest in the mid-1500s.

This was about the same time that the Spanish returned to Europe from Mexico with cacao…and ultimately, Spanish cooks turned that turned into hot chocolate and chocolate sauce.

In Spain, the pastry got its from being piped through a churrera, a syringe-like utensil that features that unique shape. Churros can either be straight or spiral-shaped. The churrera (an inexpensive tool) comes with different attachments, so choose whatever you like!

(You can use the churrera to make cookies as well. Its design is similar to a spritz cookie press.)

After frying or baking, our modern churros are rolled in cinnamon sugar.

While churros are served as a dessert in Mexican-American restaurants, café con leche and churros are popular breakfast items in Latin America.

While traveling from country to country, the churro was enhanced, from guava-filled churros in Cuba, the dulce de leche-filled churros in Mexico, and cheese-filled churros in Uruguay.

Dulce de leche, a popular sauce for churros, was invented in Argentina in the 19th century. The first historical reference to the Argentinian dessert comes from a peace meeting between military leaders in 1829.

According to legend, dulce de leche was produced by accident when the maid was cooking some milk and sugar and was unexpectedly called away. Upon her return, the mixture had transformed into a thick, brown consistency (not very different from caramel sauce, which is made with sugar, cream, and butter).

The “new dessert” was called dulce de leche, a sweet milk confection. Today it is usually made with sweetened condensed milk (which did not exist at the time).

Contemporary creative churro bakers have made churros in different flavors, made them hollow to be stuffed with different fillings, made them into jumbo-sized loops, made them mini-bite size, and continue to work their magic on an already-magical magical pastry.

Check out these rainbow-colored churros for Pride Week.
 

[9] An altar for Dia De Los Muertos (photo © Chris Luengas | Unsplash).
 
ABOUT EL DÍA DE LOS MUERTOS

Since pre-Colombian times, Mexicans have celebrated El Día de los Muertos, a ritual in which the living remember their departed relatives. The roots of the celebration go back some 3,000 years.

According to tradition, the gates of heaven are opened at midnight on October 31st and the spirits of children can rejoin their families for 24 hours. The spirits of adults can do the same on November 2nd.

Graves are tended and decorated with ofrendas (offerings), and families expect a visit from loved ones who have passed.

Elaborately decorated altars are created in homes, with candles, photos, chocolate, sugar skull heads (calaveritas), and even favorite foods of the deceased.

Although El Día de los Muertos overlaps Halloween, and share some traditions like costumes, parades, and chocolate—the two holidays are not related.
 
________________
 
*A cruller is a deep-fried pastry, typically made from a rich, light dough or choux pastry. It’s usually formed into a twisted, ridged oblong or circular shape and frequently topped with sugar, cinnamon, or icing. Both crullers and churros are made using extruded dough, pushing the batter through a specialized tool that gives them their ribbed shape.
 
Here’s more about this important Mexican celebration.
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Today is gray and chilly, perfect comfort food weather. We’re whipping up this cheese strata, which was created by Annalise of the blog Completely Delicious for Eat Wisconsin Cheese. It’s another way to use stale bread, although fresh bread works fine.

Enjoy it for brunch or lunch with a green salad.
 
 
RECIPE: CHEESE STRATA WITH SAUSAGE,
KALE & CARAMELIZED ONIONS

Ingredients For 8 Servings

1. MELT 1 tablespoon butter in sauté pan over medium heat. Add sausage and cook until browned. Drain on paper towel. Add remaining 1 tablespoon butter and onions to pan and cook over low heat until onions are soft and caramelized, 15-20 minutes. Add kale and cook until wilted, stirring frequently.

2. BUTTER a 9×13–inch baking dish. Distribute 1/3 bread cubes in bottom of dish. Top with 1/3 of sausage, kale and onions. Sprinkle with 1/3 of Fontina and Parmesan. Repeat layering with remaining ingredients.

3. WHISK together in large bowl the milk, eggs, mustard, salt, pepper and nutmeg. Pour over baking dish, making sure all bread cubes are moistened. Press mixture down so it lays flush with the top of baking pan.

4. COVER with buttered foil and refrigerate for at least 8 hours or overnight.

5. PREHEAT oven to 350°F. Let the strata come to room temperature for 30 minutes. Bake uncovered 50-55 minutes. Let stand 10 minutes before serving. Store leftovers in fridge.

A strata or strata is a layered casserole dish, similar to a quiche or frittata. The base is a mixture of bread, eggs and cheese, to which any variety of ingredients can be added. Sausage or ham and vegetables are particularly popular.

Strata is the plural of stratum, the Latin word for layer.

According to Wikipedia, the earliest strata recipe known is from 1902, a gratin of layers of bread, white sauce, and cheese, but no eggs.

You can make pudding or buy it. Making it is better and lots more fun. We’ve been spending more and more time with Puddin’: Luscious and Unforgettable Puddings, Parfaits, Pudding Cakes, Pies, and Pops.

The book, by the owner of a pudding store in New York City, has foolproof pudding recipes, from standards to modern twists. Get your copy here.

PICK A PUDDING

• Banana pudding
• Butterscotch pudding
• Chocolate pudding
• Coffee pudding
• Lemon pudding
• Pistachio pudding
• Tapioca pudding
• Rice pudding
• Vanilla pudding
• Modern puddings: Dulce de Leche, Key Lime, Malted Milk, Nutella, Peanut Butter and many others
• Seasonal favorites like Eggnog, Maple and Pumpkin Pie puddings

Cookie & Cake Toppings

• Brownie crumbs
• Cake cubes (from any type of cake)
• Graham cracker crumbs
• Vanilla wafer crumbs
• Other cookie crumbs

 
Sauce Toppings

• Caramel sauce
• Dulce de leche
• Fudge sauce
• Fruit sauce: berry, cherry, peach melba
• Marshmallow creme
• Whipped cream

Candies & Nuts

• Baking chips: chocolate, butterscotch, mint, peanut butter, vanilla
• Candied nuts (any type, including honey roasted nuts)
• Candied orange peel
• Chopped brittle or toffee
• Gummies
• Mini candies (malt balls, M&Ms, marshmallows)
• Mini pretzels, chopped chocolate covered pretzels
• Reese’s Pieces
• Sprinkles

 
Wild Card

• Candied bacon
• Coconut
• Dried berries: cherries, cranberries

FOR A PARTY PUDDING BAR

1. MAKE the pudding in large bowls. Consider adding dairy free (vegan) and sugar free options.

2. KEEP each bowl on a bed of crushed ice.

3. PLACE the toppings in smaller bowls, each with its own serving spoon. Refilling topping bowls as needed.

Make crunchy, Mexican-style snacks with baby bell peppers (© photo courtesy The Laughing Cow.)

These fun snacks can be served as hors d’oeuvre with beer, cocktails or wine; as a casual first course; or as an anytime snack. The ideas below can be ported to pairing any cheese, spread or dip. In addition to bread, the cheese spreads are paired with crackers and veggies.

In fact, the next time you’re planning a cheese course or a cheese platter, think of choosing more interesting breads and crackers, such as:

• Arepas (a thicker version of a tortilla)
• Banana bread and date nut bread (especially delicious with double-creme and triple-creme cheeses like Brie)
• Corn bread (great with chile-based cheeses like Pepper Jack)
• Irish soda bread (try with everything from fresh, soft cheeses to aged Cheddar and Gouda)
• Onion bread (especially for adding a kick to mild cheeses)
• Pretzel bread (a universal favorite)
• Pumpernickel or dark rye bread (delicious with firm, hearty cheeses)
• Raisin semolina bread (a partner for everything from mild to hearty cheeses)

 
Find many other types of bread in our yummy Bread Glossary.

MILD PAIRINGS

Spread: Creamy Original Swiss
Pairing: Banana Bread With Walnuts

Banana bread and other fruit breads (such as date nut bread and raisin bread) are delicious with fresh cheeses and double-crème cheeses like Brie. The sweet bread really turns the cheese course into dessert. It the walnuts aren’t already baked into the banana bread, add them as a garnish.

Spread: Creamy Light Swiss
Pairing: Kale Leaf

What selection of recipes would be complete without kale? Here, crunchy kale substitutes for bread (or the more conventional endive leaf), and a slice of turkey roll adds protein to this better-for-you “Swiss and turkey wrap.” Garnish with halved cherry or grape tomatoes.

Spread: Creamy Swiss Garlic & Herb
Pairing: Pita Bites or Pita Chips

Dress up plain old pita garlic and herb cheese spread, sliced black olives and strips of roasted red pepper (pimento). Optional garnish: snipped chives.

 
Spread: Creamy White Cheddar Flavor
Pairing: Pretzel Crisps (Or Other Pretzel Flats)

Pretzel flats are an under-used pairing with cheese. They work with any cheese, from mild to spicy. Optional garnish: snipped herbs.

 
Spread: Creamy Mozzarella, Sun-Dried Tomato & Basil
Flavor
Pairing: Mini Bagel

Make a “white pizza” with mini bagels, or use bagel chips for a crispy change of pace. Optional garnish: oregano.

No hummus today: a new way to enjoy pita (photo © The Laughing Cow).

SPICY PAIRINGS

Spread: Creamy Spicy Pepper Jack
Pairing: Mini Cornbread Muffins

You can toast the muffins if you like; and if you have day-old muffins that are starting to dry out, it’s tasty “save.”

 
Spread: Creamy Queso Fresco Chipotle
Pairing: Baby Bell Peppers

This south-of-the-border approach is a new way to use those adorable baby bell peppers. Stuff with The Laughing Cow Creamy Queso Fresco Chipotle and top with some salsa fresca.
Find more snack ideas at TheLaughingCow.com.
  

The prep time is 30 minutes, but half of that is making the broomsticks. If you don’t have the time or the interest in the crafts portion, just dip and decorate the strawberries.

RECIPE: STRAWBERRY GHOSTS

Ingredients For 20 Pieces

Preparation

1. LINE a baking sheet with parchment paper. Rinse the strawberries and dry them well with a soft cloth or paper towel.

2. MELT the chocolate by placing it in a double boiler over simmering water. Be careful to keep the water from getting into the pan or the chocolate may seize. Alternatively, place the chocolate in a glass bowl, microwave for 20 seconds and stir with a fork. Repeat microwaving and stirring until chocolate is not quite melted. Shorten the microwave time to 5 seconds and stir. Repeat if necessary until completely melted.

3. HOLD the berries by the stem or leaves and dip into the melted chocolate. Swirl until coated. Leave about ¼ inch of red showing below the leaves. Gently shake off the excess chocolate and place berry on prepared baking sheet to set. Repeat with the remaining berries. Meanwhile…

4. CREATE decorative broomsticks by cutting the twigs into 2½ inch lengths and the fibers into 3 inch lengths. Gather the broom fibers into a small, rough bundle. Loop twine around the bundle, but keep it loose. Slip a twig into the center of the bundle. Adjust the twig and fibers to look like a broomstick. Tighten the twine and tie a small knot. Once the chocolate is set…

5. PRESS the broomstick handles down into strawberries through the top center of the leaves. Pipe a small amount of frosting to the back of the candy eyes and attach them to the berries. Finally, use frosting to add a smile, a spooky mouth, fangs or other fun ideas you have.