I don't know if it's the shape, the texture or some sort of sultry Latin secret packed into each assertive little churro, but I'm sold on Mini Cinnamon Churros. They maintain their crunchiness in milk for a very respectable amount of time, though I certainly wouldn't mind them a little soggy either. Other SE staffers tried it and loved it as well—loved it as in, the box barely lasted a day at SEHQ.
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From April 13 to 19, I traveled around Chile with two other American food journalists on a culinary media trip. Here's another snapshot from that week. —Robyn Lee Having only been exposed to the skinny, sugar-coated, star-shaped variety of churros, I was surprised when I came across the completely different looking Chilean version at a bakery in Temuco. A churro in Chile is like an elongated hot dog bun-shaped doughnut sandwich filled with a layer of golden dulce de leche. The dough of this churro was a bit on the heavy side, but I can't say no to sweet bread slathered in sweet, creamy goodness. Not until I get diabetes, at least....
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