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Thursday, April 4, 2013

Cuban Style Churros *Churros Cubanos*

Living in Miami, churros were one of those very special iconic treats.  Although churro shops were a dime a dozen, nothing is like a good Cuban churro, the best of which everyone knows is found only at King's Ice Cream on Calle 8.  Go figure.  King's is a Cuban style ice cream spot known more for it's churros than anything else.  I was a sucker for the churros with guava sauce, yum, yum, YUM!

King's is one of those old school spots that has been there since the beginning of time.  As they say is the case in most places in Cuba, they have kept everything original at this Miami mainstay, right down to the churro machine and the water fountain.  King's isn't the prettiest place on the block; in fact, you'd walk right by it without thinking twice, but anyone who lives in Miami knows that it's the place to go in Little Havana for some great churros.

Here's a recipe that I found for traditional Cuban style churros.  This style of churros is nothing like the Mexican version.  They are more airy and have a thinner crisp than their Mexican cousins, much akin to the traditional Spanish churro.  I think they are far superior in texture and, ironically, they contain almost no added fat in the batter.  They're simple, easy-to-make, and absolutely delicious.  Make this easy yet impressively delicious treat for your friends and family, and they're sure to disappear!

Churros cubanos

1c flour
1c water  (some people will use water and half milk)
1/2 tsp butter
1/2 tsp salt
just enough oil for deep frying
granulated sugar for dusting
1 pastry bag or large ziplock with the corner snipped out.
a 1M decorating tip (very cheap and at any craft or baking store)

1. Heat oil over med high heat, 390F, if you have a thermometer.

2.  In a separate pot, place water, butter, and salt in a pot and allow it to  reach a rapid boil.

3. Once water is at a rapid boil, add in all of the flour at once, remove pan from heat and stir mixture briskly with a wooden spoon until a smooth dough is achieved.  The dough will be very thick, so your arms may tire quickly.

4.  Insert tip in piping bag, load it up with dough (not more than 1/2 to 3/4 for optimal control) 

5. Begin piping churros onto a plate in prep for frying.

6.  Once oil is very hot, carefully lift churros off of plate and fry until light golden brown, being sure not to overcrowd pot.

7. Drain on paper towels.  Sprinkle generously with granulated sugar and serve immediately.

8. Serve with chunky strawberry glaze or traditional hot chocolate sauce, if desired, or enjoy with just sugar.  Yum!

*Yields about 20 medium length churros, enough for 3or 4 people



  1. Real Cuban churros are made with yucca! Although the flour ones are good, the yucca churros are spectacular.

  2. That is true! Real Cuban churros are made with Yuca....