The idea for churros 101 began in 2001 while we owned a Spanish restaurant in Salt Lake City.

In 2003, we traveled to Spain to learn about churros and our eyes were opened to the complexity in something so simple. The common response from churreros (churro makers) was "it is easy; flour, water and salt". What kind of equipment is used? What is the best flour? How do you make the dough? What is the best oil to fry in? Does the water make a difference? Does the salt make a difference? All these questions came up and there began our journey to make the best possible authentic Spanish churro.

So, we decided to leave our very successful jobs and commit full-time to bringing true, authentic, Spanish churros to the Las Vegas valley.

To make this a reality, we found a local company to build a custom trailer from the frame up. A trailer designed to make one product: churros. The equipment was imported from Spain, evaluated by NSF, and passed local health codes before being installed. We realized that many in the US have never seen fresh churros produced, so we wanted large windows so people could see what was taking place in the trailer.

Even though the ingredients are very simple—flour, water, and salt—a lot of care and thought goes into each of the products we use. Our techniques come from years of research working with churreros and travelling across Spain.