Churros: uma revisão da história do doce à chegada em Fortaleza

Abstract

This study aimed to investigate the possible historical origins of the churros recipe and subsequently map its arrival in Fortaleza, Ceará, as well as its evolution or modification over time. The method used was bibliographic research, which highlighted five main possible locations: China, Spain, France, North Africa, and Portugal. Churros may be a variation of tejeringos, youtiao, and choux pastry. They may also have been created out of the need for practical food or in an attempt to reproduce a new recipe. The ingredients used for the dough are basic: wheat flour, water, and salt. To add flavor or texture, complementary ingredients may include butter, baking powder or yeast, sugar, oil, eggs, and milk. The categorization of churros as street food is observed in several countries, and no modifications in this regard have been noted over the years. The way they are consumed varies in fillings, toppings, shape, and flavor. The preparation method follows a specific pattern for cooked dough, involving hot water mixed with flour, after which the dough is fried. The research initiated in this study gathered 52 references, and only five sources focus specifically on churros. In comparing the percentages of ingredients in the six technical sheets selected based on the number of citations in the sources used, it was observed that only one recipe does not exceed 100% of wheat flour, that all selected recipes contain flour, water, and salt, and that the tejeringos recipe is, percentage-wise, the most similar to the 'original' and simplest version of churros.