Churros are a very unique Spanish pastry that taste unlike any other.

The consistency of churros is like bread - they can’t be compared to a doughnut, a waffle or cinnamon stick as Alberto’s do not contain eggs and do not include cinnamon in the dough.

Alberto’s Churros include only the best, freshest ingredients. Alberto’s flour is the most essential with a pinch of lemon in the dough to give a unique flavor and the “star” shape, while producing a crispy outside and a soft inside.

Churros have been long enjoyed in South America and are becoming more popular now in the United States.

Alberto’s Churros began business in Washington State in 1996. An original recipe was adapted to the climate and weather of the region. When owners of area Mexican restaurants gave Alberto’s a try, nearly all are reminded of the unique flavor and taste of the churros of their youth. Their and customer recommendation have helped spread the word about Alberto’s Churros to contribute toward its popularity.

You can enjoy churros for breakfast, in late afternoon, or at the end of a long night out. They are also an essential part of local festivals and events when sold from street stands.

Churros are made from a dense, smooth batter of flour, water, and salt. The mixture is piped through an extruder, emerging as long, ridged strips.

The Churro