1.0OnCubaNews Englishhttps://oncubanews.com/enJosé Ernesto González Mosquerahttps://oncubanews.com/en/author/jose-gonzalez/I sell Stuffed Churros | OnCubaNews Englishrich600338<blockquote class="wp-embedded-content" data-secret="fSE7RppsCI"><a href="https://oncubanews.com/en/latest/i-sell-stuffed-churros/">I sell Stuffed Churros</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://oncubanews.com/en/latest/i-sell-stuffed-churros/embed/#?secret=fSE7RppsCI" width="600" height="338" title="“I sell Stuffed Churros” — OnCubaNews English" data-secret="fSE7RppsCI" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://oncubanews.com/en/wp-content/uploads/old/Cuba_La_Habana_Churros_037FMO00003_0.jpg428672The mixture seems simple to prepare: flour, eggs and sugar to create the classic dough that passes through a very peculiar artefact that squeezes it through a nozzle of a few centimeters in diameter, falling right into a small saucepan filled with hot cooking oil. That is the classic churro for us, that we inherited from our Spanish ancestors, those we used to buy at the entrance of the school when the bell rang, when we were going home after work, when we are craving for something sweet to avoid fainting by the intense and oppressive heat.