Monday, July 5, 2010

Mexico meets the Maple Leaf!

It was a beautiful sunny day at Harbourfront. The Tall Ships were in port and the demo centre was in full swing for a Canada Day food demonstration. MaryLuz Mejia of Sizzling Communications was a fun and fabulous host as she moderated a cooking demonstration by Chefs Luis Valenzuela (Torito) & Jose "Pepe" Hadad (Frida). It was an afternoon of Churros & Bunuelos topped with maple syrup as the chefs walked us through the steps of making these marvelous munchies. What a perfect way to celebrate the country's


For the dough:
2 cups of flour
2 cups of water
1/2 pound of butter
4 eggs
A pinch of salt

For dusting/stuffing & drizzling:
1 cup of sugar
1 tbsp. cinnamon
Cajeta to taste (you can purchase this in Kensington Market. Squeeze Cajeta into a condiment bottle with a pointed tip - you can get these bottles at the dollar store)
Pure Maple Syrup to taste

Dough Recipe:
Put water, butter & salt in a sauce pan & bring to a boil. Remove pan from the stove and add flour and mix vigorously. Stir in each egg one by one stirring vigorously. Put mixture in a piping bage (Tip cerrated, size #20) and pipe desired size of Churros into a deep fryer or a sauce pan of hot oil (temperature 375 degrees). Remove when Churros are golden brown.

Dusting/stuffing & drizzling of Churros:
Mix cinnamon & sugar and roll hot Churros in bowl to even coat with sugar mixture.
Squeeze Cajeta and pipe into one end of the Churro. Place Churros on dish and drizzle with maple syrup in a criss cross pattern over the Churros.
This recipe for Mexican Churros courtesy of Chef Jose "Pepe" Hadad, Frida Restaurant

1/2 cup of water
2 cups of all purpose flour
1 egg
1 tbsp. sugar
1 tbsp. of cold shortening
Oil for Frying
2 Cups of Maple Syrup for drizzling

Place the flour in a large mixing bowl, make a well in the centre and add the egg, sugar and shortening. With your fingertips mix all the ingredients together. Add the reserved water, kneading until the dough is pliable. Let dough rest for 3 minutes. Divide it in to 12 balls and then roll out each ball to a thin circle. Cook it in olive oil, let it sit and then drizzle with maple syrup.

Recipe for Bunelos courtesy of Chef Luis Valenzuela, Torito Tapas Bar


  1. I love your blog, Christine. It makes my mouth water and I miss Caledon.

  2. Thank you so much Karen. I'm happy to hear that you enjoy the blog. I just love living in Caledon!

  3. Thanks for stopping by my blog. I'm glad the scones were a hit. I love them!