Homemade Mexican Churros


Making homemade Mexican churros is easier than you think! These cinnamon sugary fried dough of goodness will transport you right to Mexico without the cost of airfare ;)

It’s crazy to think but it’s been a month since I went to Mexico with Princess Cruises! One of my favorite moments about traveling is the food experiences everywhere you go. I knew prior to going to Mexico that I HAD to find real Mexican churros. I wanted to taste the authentic churros that everyone raves about. You know, not the ones you get at Costco.

And as sad as it is, the only ones I had prior to Mexico were the ones from Costco! I never made it at home myself and I had never been to Mexico prior to the cruise so the only basis of churros I had was one from a warehouse store, lol!

This is a sponsored post by Princess Cruises. I was compensated for my time and Princess Cruises hosted me on the 7-day Mexican Riviera cruise.

Our first port on the 7-day Mexican Riviera cruise was Puerto Vallarta. To say I fell in love with that place is an understatement. Prior to the trip, I had no idea what to expect with Puerto Vallarta. I have heard of the place but I didn’t do any prior research. I guess that’s one good thing about a cruise; they kind of do it all for you. They set up your excursions and they let you explore the city at your leisure.

In the morning, we had a quick sea lion excursion and then we had the entire afternoon to explore. After we got back to the ship to freshen up and change out of our wet clothes, we hit the town. The best advice: hire a taxi for half a day. They’re reasonably priced and the taxi drivers are all locals aka they know the spots!

Our driver took us to this restaurant called El Dorado and it was right on the beach. It was beautiful and the food was amazing. The margaritas were on point and the authentic fish tacos and ceviche were fabulous.

Roadside Mexican Churros in Puerto Vallarta, Mexico

We kept telling our driver that we wanted authentic Mexican churros and he said he knew of one place. One, in all of Puerto Vallarta! I think it was also the season we were there; it wasn’t busy season, but thankfully, since our driver was a local, he was able to show us. It was literally a small stand on the side of the road. I wish we had gotten more than we did. We had to split it amongst four of us and it went fast ;)

Piping hot, straight from the fryer, the lady quickly tossed that ring of fried dough into a cinnamon sugar mixture and then using kitchen shears, broke the ring into equal pieces and tossed it in a brown paper bag. After we all took our “Instagram worthy” shots, we hopped back into the taxi to head back to the ship – grinning ear to ear that we achieved our goal on the first day of port!

Making homemade Mexican churros is easier than you think! These cinnamon sugary fried dough of goodness will transport you right to Mexico without the cost of airfare ;)

These homemade Mexican churros were perfection on a Saturday morning. We had these the same weekend as the homemade apple cider doughnuts and seriously, the two best mornings. Fried warm dough tossed in cinnamon sugar. Can’t beat that!

Making homemade Mexican churros is easier than you think! These cinnamon sugary fried dough of goodness will transport you right to Mexico without the cost of airfare ;)

The dough is actually really simple to make. Waiting for the oil to heat up is the longest part! I used a piping bag and a Wilton closed star-tip kind of similar to this one.

Making homemade Mexican churros is easier than you think! These cinnamon sugary fried dough of goodness will transport you right to Mexico without the cost of airfare ;)

Homemade Mexican Churros
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Making your own Mexican churros at home is easier than you think!
Servings: 5 dozen
  • 6 tablespoons unsalted butter
  • 2 1/4 cups water
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 stick of cinnamon
  • 2 1/4 cups all-purpose flour
  • 1 large egg
  • 1 1/2 cups sugar
  • 1 tablespoon ground cinnamon
  • 1 quart canola oil, for frying
  1. In a saucepan over medium-high heat, melt butter then add water, salt, vanilla, and cinnamon stick. Bring to a boil then remove the cinnamon stick and remove the mixture from heat.
  2. Add the flour and stir with a wooden spoon until a smooth dough is formed, about 3-5 minutes.
  3. Let dough cool, about 10-15 minutes then transfer to a bowl and add the egg. Stir vigorously until egg is incorporated. The mixture is pretty hot so you have to stir vigorously so the egg doesn't actually cook and you get scrambled eggs :)
  4. Transfer dough to a piping bag fitted with a closed star tip. Set aside.
  5. In a shallow bowl, mix together sugar and cinnamon. Set aside.
  6. Heat oil in a Dutch oven to 400 degrees Fahrenheit.
  7. Hold piping bag above oil and pipe about four 6-inch lengths of dough. Fry until golden brown, about 2 minutes, flipping every so often with a spider strainer.
  8. Transfer to paper towels to drain briefly then transfer to cinnamon-sugar mixture and roll around until evenly coated. Repeat with remaining dough in piping bag.
Recipe Notes

adapted from Saveur

There are affiliate links within this post.


Posted on November 16, 2016

dinner for two by julie wampler



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  1. Tori//
    11/16/2016 at 6:12 am

    Wow, how could it get any better than this? Churros for the win, Baby!

  2. Maria
    11/16/2016 at 10:20 am

    These are a must make!

  3. Naomi
    11/16/2016 at 11:17 am

    Don’t you just love cruising! The food is always the best part!! Your churro looks perfect.

  4. Jenny Flake
    11/17/2016 at 7:32 am

    What?! I might have to seriously make these today! Too fun!

  5. Marla Meridith
    11/17/2016 at 4:25 pm

    I’ve never made churros at home….clearly that needs to change!

  6. Lisa
    12/07/2016 at 8:55 am

    Do you recommend eating these right away?! Wouldn’t be good to bring to work for a cookie swap, right? Just checking haha

  7. Marion
    01/04/2017 at 12:56 pm

    Can the dough be made ahead of time?

    • Julie
      01/04/2017 at 7:15 pm

      I haven’t tried that before. I imagine you could and just let it sit out at room temperature for 15 minutes prior to frying it.

  8. Meredith
    01/04/2017 at 4:07 pm

    Do you have to use canola oil, or would veggie oil work?

    • Julie
      01/04/2017 at 7:14 pm

      Canola oil has a higher smoke point so using that would be better for frying.

  9. Rachel
    02/04/2017 at 4:54 pm

    How many 6-inch churros does this make?

    • Julie
      02/04/2017 at 7:48 pm

      about 5 dozen, sorry! just added it

  10. mia rogers
    02/25/2017 at 10:52 am

    do you have to use a dutch oven ?

    • Julie
      02/26/2017 at 8:08 am

      No, you can use any heavy-bottomed pot.

  11. mia rogers
    02/25/2017 at 10:57 am

    can you use gluten free flour??

    • Julie
      02/26/2017 at 8:08 am

      I haven’t tried with GF flour so I’m not sure what the consistency or texture will be; or if it will even work.

  12. Val
    05/03/2017 at 3:01 pm

    Would these taste good if they were reheated?

    • Julie
      05/04/2017 at 10:14 am

      No, these need to be eaten immediately.

  13. Angie
    07/22/2017 at 9:23 am

    Sound yummy. Did u split/score the vanilla bean or drop it in straight from the spice jar?
    Hope to make w granddaughter soon.
    LOVE Princess Cruises…GREAT MEMORIES!

    • Julie
      07/23/2017 at 9:04 am

      I didn’t say anything about using a vanilla bean! It was just vanilla extract. The tiny dots you see in the photo is the ground cinnamon in the cinnamon sugar mixture :)

  14. Bella
    08/07/2017 at 6:50 pm

    Hi! Love this recipe and have made it before! I was making it today for a party I have in a couple days and I doubled the recipe, I know see that my mixture is lumpy. I don’t remember if it was like this before or if something went wrong. Could you give me any tips on how to make it less lump?

    • Julie
      08/08/2017 at 6:56 am

      It’s probably due to the flour. I would suggest sifting the flour to get all the clumps out and it makes it finer so perhaps you won’t have clumps.

  15. jay
    09/24/2017 at 12:32 am

    Great recepie came out great

  16. Suraj
    09/24/2017 at 4:43 am

    I like it this recipe and very nice

  17. Stephanie Avalos
    01/01/2018 at 3:26 am

    I made these tonite and the churros, churro bites, came out delicious. Thank you so much for taking the time to post the recipe. :D

  18. veronica
    02/13/2018 at 3:38 pm

    I liked the recipe so much. It was so easy to cook and the result was so delicious!

  19. boi
    03/16/2018 at 1:27 am

    Those aren’t Mexican churros. They’re lies. They look good, but their lies.

  20. Pamela
    03/26/2018 at 8:05 pm

    They literally exploded in the oil. They got done on the outside and we’re doughy inside. Help! What did I do wrong?

    • Julie
      03/27/2018 at 7:10 am

      Honestly, no idea since I wasn’t there with you but what you’re describing…it sounds like your oil was way too hot if the outside was done and the inside was still doughy. Kind of like a cookie or cake in an oven that’s too hot..outside crisp/done and inside not done.

  21. Carrie
    04/10/2018 at 8:34 pm

    Have you ever tried freezing them? I need to make up a bunch ahead of time.

    • Julie Wampler
      04/11/2018 at 6:20 am

      No, I haven’t tried this.

  22. Maribel
    05/02/2018 at 12:47 am

    Is it possible to use salted butter? If so would I leave put the kosher salt?

    • Julie
      05/02/2018 at 5:56 am

      Yes, exactly!

  23. Colleen
    07/25/2018 at 11:46 am

    WHAAAAT! I love churros, Churros tonight for dessert baby

  24. Irfat
    07/29/2018 at 8:29 am

    Very very nice loveed this recipe so far the best 😊

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