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329-330) About churros "At every Spanish festival or carnival, one is sure to find a huge cauldron of bubbling oil where Churros are quickly fried, shaped into loops, and threaded into reeds that are then knotted for easy carrying.They are meant to be purchased immediately after frying, usually by the dozens, and are munched on by visitors as they wander about taking tin the sights.

In many parts of Mexico bunuelos are made of a stiffer dough, which is rolled out thin anywhere up to 12 inches in diameter and then fried crisp and staked up ready for use.Dozens of Tex-Mex restaurants sprang up in Paris, and the trend spread across Europe and on to Bangkok, Buenos Aires and Abu Dhabi.Tortilla chips, margaritas and chili con carne are now well-known around the world." --- Houston Post, 6 part series, all online: Los Angeles Times Cookbook: Old Time California, Mexican and Spanish Recipes [1905] History & evolution: Recommended books: America's First Cuisines, Sophie D.342) [NOTE: this book has a recipe for churros, we can send you a copy if you like] RECOMMENDED READING: The Foods and Wines of Spain/Penelope Casas ---recipes for several different kinds of bunuelos; pages introducing desserts (p. Now a popular dish in many restaurants and taco stands in California and Texas are northern burritos, which are made by folding a flour tortilla around a mound of re-fried beans, seasoned to taste with chili." ---Oxford English Dictionary, 22nd edition Burros?340-1) sum up the ingredients used and holiday connections. Our regional cookbooks confirm "burros" are indeed a larger version of "burritos" in Arizona and surrounding areas.

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