A SWEET TWIST ON TRADITION

The Churro’s Journey to Costa Rica

by Anne-Marie Mascaro

Few foods spark instant joy like a churro. Golden, crisp on the outside, soft on the inside, and dusted generously with sugar, the churro is a treat that feels both festive and comforting. While it’s now a familiar sight at fairs, cafés, and beachside stands in Costa Rica, the churro’s story stretches back centuries and across continents.

The origins of the churro are often debated, with one side of the aisle giving Mexico credit as the birthplace, but many historians trace it to Spain. One popular theory links churros to Spanish shepherds who needed a simple, portable food they could fry over an open fire while tending livestock in the mountains. The ridged shape, created by piping dough through a star-shaped nozzle, made the pastry cook evenly and resemble the curled horns of the Churra sheep, a hardy breed common to the Iberian Peninsula. The name churro seemed only logical.  From this practical beginning, the churro became a staple of Spanish street food culture.

As Spain expanded its influence across Latin America, the churro traveled too, adapting along the way. In some countries it’s filled with dulce de leche, chocolate, or custard. In others, it’s served plain and dunked into thick hot chocolate. What stayed the same was its association with community, celebration, and indulgence.

In Costa Rica, churros have found a home that fits them perfectly. They’re most often enjoyed during festivals, town fairs (fiestas patronales), and holiday celebrations, where the smell of frying dough drifts through the air and pulls people toward brightly lit food stalls. You’ll see families sharing paper cones of churros, kids licking sugar from their fingers, and vendors working quickly as lines form.

Unlike some countries where churros are eaten mainly for breakfast, in Costa Rica they’re more commonly an afternoon or evening treat, especially after a long day at the beach or while strolling through a local fair. They’re usually rolled in sugar, sometimes cinnamon, and occasionally served with chocolate sauce for dipping. Simpler versions are most common, but you’ll also find modern twists filled with condensed milk, Nutella, or guava paste, especially in tourist areas.

Churros also show up near rodeos and equestrian events, which are deeply rooted in Costa Rican rural culture. At these gatherings, where horses, cattle, and tradition take center stage, churros feel right at home. They’re easy to eat, satisfyingly hearty, and perfect fuel for long days spent watching competitions or socializing with neighbors.

What makes churros in Costa Rica especially charming is how unpretentious they are. They’re not about perfection or plating. They’re about moments. Standing barefoot near the sand. Laughing with friends at a festival. Letting the sugar fall where it may.

In a country that values slowing down and savoring life, the churro fits beautifully. It’s simple, joyful, and best enjoyed fresh, warm, and shared. Whether you’re in a bustling town square or a quiet coastal village, biting into a churro in Costa Rica feels like participating in a small, delicious tradition that spans history and culture and that both locals and tourists can agree  on.

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Anne-Marie Mascaro is a freelance writer and founder of Monkeyfriendly.com, a 501(c)(3) nonprofit that connects scientists and non-scientists to collaborate on wildlife projects. She launched an educational initiative bringing wildlife education to local schools in Costa Rica. Want to get your school involved? Email: info@monkeyfriendly.comCHURROS