These Were the Most Popular Foods at Coachella. Here’s How to Make Them at Home.

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Socal’s Classic Churros

Nestled into the heart of the Southern California Desert, the food at Coachella boasts a heavy influence from Mexican cuisine. What better way to enjoy Hispanic flavors than with a classic churro? Socal Churros have been dishing up classic churros next to the stages of Coachella for more than a decade. Here’s how to make them at home. 

Ingredients (for approximately 12 6-inch churros):

• 1 cup water
• 2 tbsp white sugar
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 1 cup all-purpose flour
• 2 qt vegetable oil for frying
• 1/2 cup white sugar
• 1 tsp ground cinnamon

Instructions:

1. In a small saucepan over medium heat, combine the water, 2 tbsp sugar, salt, and 2 tbsp  vegetable oil. Bring the mixture to a boil, then remove from heat. Stir in the flour until the mixture forms a ball.
2. Heat the vegetable oil in a large, deep skillet or pot to 375°F (190°C). You'll need enough oil to fully submerge the churros.
3. Transfer the churro dough to a piping bag fitted with a large star tip. Pipe the dough into 6-inch strips directly into the hot oil. You can use scissors or a knife to cut the dough from the piping bag.
4. Fry the churros until they are golden brown, about 2-3 min. per side. Make sure to turn them halfway through cooking for even browning. Fry in batches to avoid overcrowding the skillet.
5. Remove the fried churros from the oil using a slotted spoon or tongs and transfer them to a plate lined with paper towels to drain excess oil.
6. In a shallow dish, mix together 1/2 cup of white sugar and ground cinnamon. While the churros are still warm, roll them in the cinnamon-sugar mixture until they are evenly coated.
7. Serve churros fresh and warm! Dip them in a chocolate or caramel sauce for extra flavor.