Cold weather clap back: hot chocolate and churros
From popular Mexico City restaurant to your kitchen
It’s been a wild ride weather-wise across the U.S. this winter. Here in Seattle, we’re thawing out from the heaviest snowfall the area has seen since 1916 and snow is in the forecast again later this week.
After weeks of being chilled to the bone, shoveling snow, scraping windshields, and taking treacherous walks to the mailbox over icy sidewalks, we all deserve a treat.
Mexican hot chocolate and churros are the perfect sweet warm-up for days like today.
You can start perfecting the classic Mexican treat in your kitchen today just as Mexico City’s El Moro has done since 1935. Here’s the inspiration:
La Churrería El Moro, from then…
The capital city’s most popular churro restaurant traces its origins to the early 1930s in Elizondo, Spain. In the small town on the banks of the Baztán River, a middle eastern man known as El Moro (the Moor) sold churros from a cart he pushed around town. The young Iriarte brothers loved the churros El Moro made for the town parties.
When brother Francisco Iriarte immigrated to Mexico, he couldn’t find churros in his new country. Sure that Mexicans would love churros as much as he and his brothers did, Francisco started his own churro cart in the Zócalo in the center of Mexico City in 1933.
The little churro cart became so popular that, by 1935, Francisco was able to open a restaurant. And he honored the churro seller from Elizondo by naming the restaurant El Moro.
When Francisco died, his three brothers moved to Mexico to run the business. The Iriarte family still owns El Moro, which continues to honor Francisco’s vision and the sweet inspiration of its namesake.
To now…
Behind a charming storefront in the city center, not far from the Palacio de las Bellas Artes, large rings of churros fry nonstop in the open kitchen, waitresses in matching blue dresses with white aprons carry large trays of hot chocolate, and workers fill the rows of closely set tables before facing the evening commute.
The menu is almost exclusively churros and types of hot chocolate. You can also get coffee and a couple different sandwiches. The most fanciful items on the menu are consuelos, ice cream sandwiches with churros in place of the traditional cookie. (Looking at the menu? Don’t be alarmed: prices shown are in pesos, not US dollars.)
Bringing it home
You can recreate the warmth and sweetness of El Moro in your own kitchen.
A note on the options below:
- If you’re like David – Follow this option if, like my husband David, you’re experienced in the kitchen and enjoy doing things the right way, even if takes time.
- If you’re like me – Follow this option if, like me, you want to get in and out of the kitchen with as little fuss and time as possible.
Mexican hot chocolate
At our house, Mexican hot chocolate goes fast, so we always make a huge pot. Leftovers, if any, can be stored in the refrigerator and gently reheated when you’re ready for another cup.
Ingredients
- Milk, 8 cups
- Nestle Mexican Chocolate Abuelita Drink Mix, 1 tab
If you’re like David
- Gently heat milk on the stovetop, stirring constantly until hot.
- Place chocolate tab (disc) into the pan of hot milk.
- Whisk until smooth with a traditional wooden whisk.
- Serve immediately.
If you’re like me
- Gently heat milk in the microwave until hot.
- Place chocolate tab (disc) into a blender.
- Pour hot milk over chocolate.
- Blend until smooth.
- Serve immediately.
Churros
Mix up your favorite churro batter recipe (try this one from AllRecipes.com or this one from Mexico in my Kitchen). Then cook according to one of the methods below.
If you’re like David
Pull out your traditional churro maker, whip up fresh churros a la the original El Moro, and wow your family. Fill the tube of the Churrera Churro Maker by Bernar and screw the top down, forcing the dough out into a deep skillet of oil or deep fryer (oil should be 375 degrees F). When the churros are golden, drain them on paper towels, and toss in cinnamon and sugar while still hot.
If you’re like me
Pull out your churro maker and cook up a stack of churros in mere minutes. The Churro Maker by StarBlue is as easy to use as a waffle maker. Tips for the best results:
- Let the churro maker heat up at least 3 minutes before adding the batter.
- Brush the baked churros with melted butter before sprinkling on the cinnamon and sugar.
If you just want to put churros in your mouth right now, with no more work than opening a bag and zero clean-up, opt for Trader Joe’s baked churro bites. No shame.
To create a truly warming, Mexican atmosphere, serve your hot chocolate in these hand painted mugs and pile your churros onto this beautiful platter made by Mexican artisans. Even churro bites from a bag will feel fancy.
Visiting the real deal
El Moro has branched out from its flagship location. You can now find 11 El Moro locations in neighborhoods across the city.
