Alberto’s Churros

Ok,
I had to do some research on this to clarify why Alberto’s Churros calls themselves authentic.
So, simply, the Asian countries «created this dough», then in the conquer me, conquer you way of communicating the «dough» found its way in South America.
Now, lets go sheep herding… these men wanted a dessert high in the mountain ranges, where there was a limitation of supplies and what they could carry up the mountains… so, they used what they had. Flour. Water. Fat.
Alberto’s Churros, a recipe handed down to Elsa, the owner, is close to the same as the sheep herders. No egg. No milk. No butter.
She adds the cinnamon and sugar after cooking them to a crisp brown color. Yum.
Most of the restaurants in the city sell her product… Azteca and a lot of the smaller Mexican restaurants to too.
Not all are the same Churro. Ask for Alberto’s.
Kinda cool.