The family that makes these is on the corner of the Melaque Plaza every night next to the Herradura grocery. We usually stop once a week around 7:30 after picking up Euriel at school. Try to get them right out of the fryer so they are hot. If they sit long they start to get tough and chewy. Neighbors won't keep them for breakfast but they would probably be good dipped in coffee.
Just about like donuts with a mixture of flour, water and salt. They are squeezed from a "churrera" into hot vegetable oil for about 4-5 minutes. Removed, cut up and rolled in sugar and cinnamon (canela). Make a great evening snack but I usually only have one
Extruded from the churrera
Removed from the oil
Cut and rolled in sugar and cinnamon