LET'S MAKE CHURROS
Easier than you think; make your spring break dreams come true.
This is a reader-supported site—for just $5/month or $50/year, paid subscribers support new recipes arriving in your inbox, add-free, each month. Upgrade to paid for full access to all recipes, travel guides, and archives. Other ways to support my work? Buy my books and forward this post to a friend. ♡
Buenos días!
Early this morning, my crew and I boarded a plane to Mexico to meet my parents and my sister, Jenny, for a week of sunny bliss. We’re headed to the same resort where we vacationed together pre-pandemic, only that time, Mátyás was three (with a broken tibia!), Greta was a tender eight-year-old, and I was traveling alone—leaning on the help of my sister and my sweet parents (while Andras was in Hungary, working).
This time, my husband and my sister’s husband are joining us (they’re both rascals and good pals), the kids are old enough to carry their own luggage, and so far, everyone’s limbs are in working order. Huzzah!
I’m anticipating sunshine, rest, and plenty of guacamole.
Last year on a whim, we went to Portugal for spring break (here’s everything you need to know if you’re going to LISBON or the ALGARVE, in the South, anytime soon); that trip carried our spirits for months afterward. Mexico has the same effect: warm weather, warm people, and the kind of food that feels carefree and easy, and satisfying without ever being heavy.
But even if you are at home this week, you can still take FAMILY DINNER VACATION, which can bring levity and a sense of adventure to staycation with kids. Get your meat and potatoes (or tacos and burgers) out, and save your energy for trying something new and transporting at home, like CHURROS.
Churros have always seduced me. When Andras and I honeymooned in Mexico, in the surf town of Troncones, Guerrero, we spent a few days in Mexico City first, where we hit all the hot spots, like Contramar, and the legendary Churrería El Moro, opened (and preserved in its original tiled glory) since 1933. There, a staff of churro experts in white scrubs and blue aprons makes long, shatteringly crisp churros by the thousands, each day.