21 April 2015


When we were in Tlaquepaque, we found a stand that was selling churros, but they weren't like any churros we've seen here.  Instead of using a softer dough or paste and a churrera, they were using a firmer dough and stretching it by hand.  They were still coiled into the hot oil and she sliced the dough to make a space for a filling if you wanted it. I cannot find out anything about whether this is common or not, but I think I definitely need to find out more about this.  And test more churros too.

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