Churros were introduced to South America by Spanish settlers in the 1500s. Around the same time, the Spanish returned to Europe with cacao, which they sweetened with sugar cane to make the kind of thick, hot chocolate that's perfect for churro dunking.
It’s impossible to make a good product without good raw materials. This is highly significant in the production of churros because the few ingredients used must be excellent.
The ingredients of the dough are very simple: water, wheat flour and salt, almost the same that are used to make bread.
The flours used in a churrería are special because of their high protein content.
In Spain, the oils used for frying the churros are sunflower and olive oil and both are healthy vegetable oils. The churros are fried at a very high temperature forming a crispy upper crust, avoiding the churro to absorb unnecessary oil. According to the WHO, cereals should be the main basis of our diet.
Churros are not only good because of what they contain, but also for what they DON’T. They don’t contain cholesterol, trans fat, sugar (only the amount we want to add upon serving), additives and preservatives