A chiseled stone sign at Churreria El Moro, a Mexico City institution, pretty much says it all. Since 1935, this Centro Histórico mainstay has specialized in fresh-fried, sugar-dipped churros and rich, steaming cups of hot chocolate, 24 hours per day, seven days per week.
He submerges long snake-like coils of extruded dough into the oil until they become crisp and golden. A counterperson said they use olive oil instead of lard, which would explain their levity.
Eat churros on their own or dip them in Español, Frances or Mexicano style hot chocolate.
These aren’t the greasy specimens you’ll find on L.A. boardwalks, and if you’re looking for a piping of chocolate or cajeta, El Moro isn’t the place. Instead, these are crisp churros, judiciously dusted with sugar and presented in a paper bag for only 3.5 pesos apiece, about a quarter. They’re also a great pick-me-up before returning to the adjacent Metro, which is pretty much a human demolition derby.