I’m currently planning a lil’ trip to Mexico this summer (mainly for my best friend’s wedding) and am super amped about spending a night or two in Mexico City. Josh is excited about fancy, five-star Michelin restaurants, while I’m mostly excited about churros on the street. I want a piping hot churro, as big as my face! served in a paper sleeve. I know I live in Los Angeles and have experienced a good churro but I’m hoping there even better there. Churro-making is reserved for those special occasions because they require a bit of hot oil. And no, no one should be baking churros. NO ONE. I usually reserve churro-making for that time when I want to see grown adults get all starry-eyed and excited about something fried and sweet. The matcha sugar that’s dusted all over is the thing that will seal the deal. It tastes like magic. The matcha sugar was inspired by Dominique Ansels’ matcha beignets that he served at his pop-up in Japan. Man, I when I saw a photo of these, I wanted to stop everything that I was doing and face dive RIGHT INTO THEM. I like to make my churros from a …

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