He churro It is one of the Most iconic breakfasts in Spain And Mexico: crispy on the outside, tender inside, sprinkled with sugar and cinnamon, already often accompanied by hot chocolate or coffee. However, its real story surprises: the churro was not born in the Iberian Peninsula or in Mexican lands. Its genesis is found on the other side of the world, in China, where a very different breakfast was created centuries ago but with the same essence we know today.
Youtiao: The Chinese Origin of Churro
He youtiao It is a salty fried mass that is consumed in China since the twelfth century. Its appearance is linked to a dramatic historical episode: the betrayal of Minister Qin Hui, responsible for the death of General Yue Fei, a national hero. Hangzhou bakers created fried elongated mass as a protest symbol, shaping figures representing the traitor and his wife.
YouTiao is traditionally accompanied with somed, rice or spicy sauces, and is a daily breakfast in Chinese culture. This recipe came centuries later to Europe through Portuguese exploration trips, who shared the technique of frying elongated masses in hot oil.
From China to Europe: the transformation that gave rise to churro
When the YouTiao recipe reached Portugal and Spain, local chefs adapted it to their tastes: they replaced salt with sugar and molded the dough in star elongated shapes, similar to the cornice of the churra sheep, typical of Castilla y León. That was how the churroan economic dessert, easy to prepare and perfect to consume at any time of the day.
In Spain, the first references to the Churros appear in Churrerías de Zaragoza, while in Mexico they date from the nineteenth century, when the candy became popular and began to be part of the local tradition, especially in breakfasts and fairs. Today, churro is a gastronomic symbol that unites continents and cultures, but always with a surprisingly oriental origin.
Churros today: tradition and modernity
He churro It has evolved from that Chinese salt mass to become an international icon. It is filled with chocolate, cajeta, condensed milk or jams, and is served both in fairs and coffee shops and in gourmet restaurants. Despite the adaptations, the essence of this dessert is still alive: a fried mass, crispy on the outside, soft inside and capable of transporting those who prove it to centuries of history and flavors.
