This is the heartwarming story of Mexico City’s most endearing churro, although it begins miles away, in Spain: a transatlantic adventure that Francisco Iriarte undertook in 1933, unaware that the flavors he carried with him from his hometown would delight those palates on the other side of the world.
Iriarte took his Spanish recipe, sprinkled it with sugar and cinnamon accompanied it with steaming chocolate and, along with his family, who preserve his sweet legacy opened doors in 1935 under the name of El Moro (as the churrero of his town used to be called), sharing, ever since, flavors that embrace and bring us together.
Today, there is nothing as Mexican and universal as a churro with chocolate.
