When I first came to Spain, I always felt a special connection whenever I saw churros. They are essentially ‘Spanish fritters,’ similar to Chinese youtiao. Dipped in thick, hot chocolate, they are a pure source of happiness in winter. However, whenever I bring this up with my Spanish friends, they can’t seem to agree on where churros actually came from. Today, let’s dig deep into the origins of this amazing ‘Spanish fritter’.
One of the most widespread theories is the “China Origin Theory”. The story goes that Portuguese merchants brought the technique back to Europe from Ming Dynasty China. They learned the method for making youtiao, adapted it on the Iberian Peninsula, and created the prototype for the churro. Although some attribute this to Marco Polo, that claim has been largely debunked. Nevertheless, looking at their form and the principle of how they’re made, churros and youtiao are remarkably similar, which makes this theory quite convincing.
The Spanish have their own version, the “Shepherd Origin Theory”. They believe churros were invented by shepherds in the Spanish mountains. Living in the wild for long periods under harsh conditions, they couldn’t bake bread as one would in a town. So, they used what they had: flour, water, and salt to make a dough, which they then fried in oil. This food was not only simple to make and a quick energy booster, but its shape also resembled the horns of a local sheep breed called the ‘Churra’. For this reason, the Spanish delicacy churros were named ‘Churro’. That makes a lot of sense too, doesn’t it?
Regardless of its origin, it was undoubtedly Madrid that made the churro famous throughout the country and even the world! Around the early 19th century, churros started becoming popular at various fairs and festivals in Madrid. Later, specialized shops called churrerías began to spring up, gradually turning the act of eating churros into a way of life for Madrileños, especially as a classic breakfast or an energy boost after an all-night party. You could say that Madrid gave the churro the stage to shine, and transformed it into a national Spanish delicacy from what was possibly just a regional snack.
By the way, the churro has a ‘bigger brother’ called the Porra, which is thicker and softer. I’ve made a simple table to help you tell them apart:
| Feature | Churro | Porra |
|---|
| Shape | Thin, long, often with a star-shaped cross-section | Thicker, larger, with a smoother surface |
| Texture | Crispy and crunchy throughout | Crispy on the outside, soft and airy on the inside |
| Ingredients | Mainly flour, water, and salt | Sometimes includes a little baking soda to make it fluffier |
So, what do you think? Is the churro a foreign import or a homegrown hero? Have you found a memorable churrería in Spain? Feel free to share and discuss in the comments below!
