Churreria el Moro
Four Churros with Cajeta
Minirosca
Choco Mocha
Consuelo Sandwich Helado Coco
Serving Mexico City since 1935, and churning out hot Churros 24/7 for decades, Churreria el Moro is nothing short of a destination for visitors and late night revelers, a post-Ballet visit on Sunday finding the sizable space nearly 3/4 full with mostly folks speaking Spanish, all indications pointing to the fact that fame and the increasing popularity of Mexican Doughnuts in America has done nothing to diminish the quality of those offered by the restaurant which brought the item over from Spain over eighty years ago.
Now both a sit-down restaurant and take-away space, the ~1933 cart-turned-brick n’ mortar space long ago achieving what so many Food Trucks aspire to in 2017, those arriving at Churreria el Moro during peak times are likely to meet a brief wait to secure seats in at one of several tables spread throughout the dining area, a tiny two-top towards the left-center seemingly lost in the crowd at first, but quickly identified by a middle-age waitress with her hair in a bun that presented the menu with promises to return soon and take an order.
Still family owned since day one, and nearly as limited in scope as it was from the start, choices at el Moro are largely limited to fried Dough with Cinnamon and Sugar plus a variety of Hot Chocolates, the low prices allowing one to reliably order a little bit of everything for about 1/5 the cost of Instagram-favorite “The Loop” in Orange County, with results and service that are both far better.
Waiting merely five minutes after ordering to receive the lot, one order of Churros plus a fried curl, Coffee-infused Cocoa and an Ice Cream Sandwich featuring Coconut ‘helado del día,’ it was with Ice Cream quickly melting that spoons were used to break up the crunchy Cookie around it, the warm aromatics of Cinnamon melding well with the cool taste of mild Fruit flesh without much added sugar while the smooth Hot Chocolate seemed like it must have been quite sweet on its own since the addition of an Espresso shot was barely perceptible aside from a slight Coffee linger.
At this point taking bites of the Minirosca followed by a lengthy Churro, flavors mostly the same though the former fries up a bit more crisp thanks to increased surface area, those disappointed with versions offered throughout the States will be happy to know that time has perfected the craft in Mexico’s capital city, the interior airy without a hint of oil and excellent on its own, but all the better with the addition of a cup of Caramel for just seven pesos extra.