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Churros Con Chocolate is a Spanish favorite and it is guaranteed to become your favorite too. These little treats have spread all around the globe and I can easily understand why. Crispy cinnamon-y sticks served with hot chocolate for dipping. Who wouldn't love that?
If you will ever stroll down the beautiful streets of the Spanish capital, Madrid, in the morning, there is a big chance your eyes will catch stands offering Churros Con Chocolate. I bet it's not the first time when you hear about Churros, but if it is, Churros are sweet, deep-fried dough treats. Usually they are dipped in a hot, thick, pudding-like chocolate, hence the name - Churros Con Chocolate. They can be called a national breakfast in Spain, because the popularity of these little guys is unbelievable. Yes, obviously, it's not the best breakfast option if you are on a calorie watch. But they are so damn good! There are foods that are really worth putting your diet on hold. Churros are one of them.

Most Americans are well-acquainted with these little treats, but mostly because they are also popular in Mexico. Many even think that these fritters are Mexican (I am not sure why), however, after my own little research, I can confidently say that Churros are Spanish. Yes, they are popular in many countries besides Spain, such as Portugal, France, the Philippines, Peru, Venezuela, Colombia, to name a few, but only in Spain they are considered a national dessert.

The origins of Churros are not clear. There are a few versions. The first one, which I like the most because it makes a perfect sense, is that they were brought to Europe from China. It is said that Churros were created from Chinese donuts, called Youtiao (I thought about making them for the blog few months ago). The only difference is that Asian treats are made by pulling the dough, while European are made using a star shaped nozzle. Another version says that Churros are originally from Spain and that Spanish shepherds created them, because they wanted a treat that is easy to cook in an open fire. It's hard to say which version is correct (or maybe they both are wrong) but we should say a HUGE thanks to anyone who brought us this amazing snack!

Churros themselves are really amazing. I love that they are rolled in a cinnamon and sugar mixture. BUT. The addition of the chocolate, the fact that we can dip these guys into the thick, sweet, hot chocolate - that's what makes them fantastic to me! I am a huge fan of chocolate so it's my paradise.

If you have never tried Churros Con Chocolate, do it. It doesn't matter if you will make them for breakfast or not, they are great any time of the day. I would even say that it's quite complicated to make them for breakfast, because Churros really take some time. Maybe on weekends. I had them with my evening tea and they were amazing. Adding them to my "things to taste" list when I will be in Spain!

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Churros Con Chocolate - Spanish Breakfast Favorite

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Churros Con Chocolate is a Spanish favorite and it is guaranteed to become your favorite too. These little treats have spread all around the globe and I can easily understand why. Crispy cinnamon-y sticks served with hot chocolate for dipping. Who wouldn't love that?

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It's getting cold, and these recipes from around the world are bold enough to combat it

Anijsmelk (Holland)

Anijsmelk is a classic Dutch drink, traditionally prepared by soaking aniseed in . Today, the drink is more commonly made with anjis blokjes, or anise sugar cubes, which are stirred into warm milk.

Green Mint Tea (Morocco)

In Morocco, green mint tea is enjoyed throughout the day - the minty beverage here is a part of the local culture. It is Moroccan etiquette to offer tea to any visitors that might stop by, with a specific "tea ceremony." Fresh mint leaves, green tea, and sugar are brewed a few times, and each time the taste of tea changes: The first cup is often very strong and bitter, but the second cup has additional sugar and mint, giving that fresh, sweet flavor that Moroccan tea has become famous for even outside the country.

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17 Hot Beverages for Winter From Around the World Slideshow

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It's getting cold, and these recipes from around the world are bold enough to combat it Anijsmelk (Holland) Anijsmelk is a classic Dutch drink , traditionally prepared by soaking aniseed in . Today, the drink is more commonly made with anjis blokjes, or anise sugar cubes, which are stirred into warm milk.

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Mobile Cuisine | Food Truck, Pop Up & Street Food Coverage

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Of all the decisions a food truck owner has to make in the startup phase of their business, the one that seems to cause the most unease food truck menu pricing. Menu pricing is a task that needs to be continually revisited to respond to changes in the industry, fluctuating market prices and the mood of your customers.

Setting your food truck menu pricing involves considering many factors, including the cost of food, cost of labor, what the competition is doing and what your target customers are willing to pay.

5 Things To Consider With Food Truck Menu Pricing

Food Costs

Food costs are one of the first considerations that go into your menu pricing. This is simply what it costs to procure the ingredients used in a dish. There is a reason why steak sandwiches and lobster rolls tend to cost considerably more on a menu than items like french fries or salads. The cost of purchasing these ingredients is much higher.

Buying very high quality, local, organic or sustainable ingredients can boost pricing as well. Break down the costs of the ingredients that go into each dish and use this as a base for setting your menu pricing. Keep in mind that there are more factors involved with pricing.

RELATED: Cut Your Food Truck's Food Cost Without Sacrificing Quality

Other Costs

Other expenses that need to be calculated into your food truck's pricing strategy include labor, rent, supplies and specialty equipment costs. If your dishes require a highly trained cooking staff with generous salaries, that will factor into your menu pricing. Quick heat and serve items that don't have a substantial labor investment may be less.

Ultimately, the money brought in from your menu items will also pay for your fuel costs, staff, equipment and any marketing you use. Look at the big picture and adjust pricing as necessary to generate enough profit to cover your overhead.

RELATED: Controlling Food Truck Labor Costs Through Productivity

Market Changes

Food prices can fluctuate substantially. A natural disaster can drive up the cost of seafood. Poor growing seasons can affect the price of certain fruits and vegetables. As we see today, worldwide political issues can affect the price of fuel. Consider building some flexibility into your menu pricing to accommodate changes in the market.

High-end seafood can be priced on a day-by-day basis depending on what it cost to bring them in fresh that day. Take the time to add a note of explanation for your customers when you have to adjust menu pricing in reaction to market changes.

Customer Base

Know who your customers are. Consider the people you are targeting when setting menu pricing. This reflects the image of your food truck and can play a role in bringing back repeat customers. Customers want to feel like they are receiving good value for their money. Keep an eye on how pricing changes affect your customers. Surveys can be a good way to keep your finger on the pulse of your customers' attitudes toward your business.

Competition

With the growth of the mobile food industry, food trucks are starting to find some stiff competition to attract the same customers. Do some reconnaissance work to see what your competition is charging for similar menu items. This does not mean just food trucks, check out the prices fast casual restaurants in your area to find how they are pricing their menus.

You do not always have to beat their prices, you can make up for pricing differences by offering better customer service or higher quality ingredients. Look for ways to set yourself apart from the competition. Pricing can be a big part of that strategy.

RELATED: Boosting Your Food Truck's Menu Profitability

Ask Yourself These Questions

To assist you in making adjustments to your food truck menu pricing, you need to ask yourself these questions.

What kind of menu item is it? (entree, dessert, side dish)

What is the direct labor involved in its preparation?

Is it a seasonal item with limited availability?

What are competitors charging for similar menu items?

What is your desired food cost percentage?

How large is each portion size?

What meal period are we pricing it for? (breakfast, lunch, dinner)

Do you have sides served with it?

What is the perishability of the product and its cost? (live lobster, fresh seafood)

What is the status of your truck in the market? Is it one of the top food trucks in the market?

Many of these questions are subjective rather than objective, but just the same, they will affect the price you can charge on your menu. Customers will show up with reference prices that they expect to pay for certain items and will not think twice about paying $1.50 for an iced tea that has a cost of about a nickel, and complain if they feel that the price you are charging for a hamburger is perceived as too high.

The Bottom Line

Clearly, your customer does not weigh each of these individual factors when stepping up to your service window to order. But they do consider them intuitively.

Do you have any additional things to consider when dealing with food truck menu pricing? Share your thoughts in the comment section, our food truck forum or social media.

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5 Things To Consider With Food Truck Menu Pricing

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Of all the decisions a food truck owner has to make in the startup phase of their business, the one that seems to cause the most unease food truck menu pricing.

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Breakfast in Peru is normally a simple affair. On a typical day, many Peruvian households awake to a quick meal of bread with butter, jam, cheese, ham, olives, or avocado. Oatmeal ( avena) is also common, mixed with milk or water (you'll hear oatmeal referred to as quaker -pronounced "quacker"-after the popular Quaker Oats brand).

Eggs, either scrambled or fried, and tamales are also eaten for breakfast, but rarely on a day-to-day basis.

Coffee is a common drink at breakfast time, served black or with a splash of evaporated milk. Most Peruvians like their coffee sweet, adding a teaspoon or two of sugar. Cacao is another potential addition, especially in cacao-producing regions. One alternative to coffee is an infusión, a cup of boiled water infused with tea, anise, or chamomile.

Note: The Spanish word for breakfast, desayuno, has the same meaning as its English counterpart: des-ayuno, or un-fast (break-fast).

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Breakfast in Peru is normally a simple affair. On a typical day, many Peruvian households awake to a quick meal of bread with butter, jam, cheese, ham, olives, or avocado. Oatmeal ( avena) is also common, mixed with milk or water (you'll hear oatmeal referred to as quaker -pronounced "quacker"-after the popular Quaker Oats brand).

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Puerto Rico

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Puerto Rico, one of my favorite islands in the Caribbean, is home to beautiful beaches, a lush rainforest and fun-loving people. It's easy to fall in love with everything about this place but perhaps one of the main reasons I love visiting here is to indulge in the food. The island's influences from Africa, Spain and its native Taino Indians offer aromatic ingredients to create unique flavors. So, if your mouth begins to water from just hearing the words "tostones," "mofongo," and "mallorca," read on for some of my favorite eateries on this island paradise.

Let's start with breakfast. You can't get anymore Puerto Rican than a traditional pastry called Mallorca, an eggy and sweet bread topped with powdered sugar (think Brioche) that is often served as an egg, ham and cheese sandwich. In Old San Juan check out Cafeteria Mallorca, it's really nothing more than a local diner, but they serve delicious Mallorca and some of the best cafe con leche in the city.

For lunch in Old San Juan visit La Raices and order the house specialty, Mofongo, a dish of mashed plantains stuffed with either pork, seafood or chicken...it's a staple in Puerto Rican cuisine. Another option if you're staying in the Isle Verde area is El Alambique (formerly The Hungry Sailor) located directly on the beach. Along with a hefty dose of local vibe they serve a very traditional mofongo (my favorite here is the seafood filled), tostones and empanadas. It's a great spot to chill out and sip a few cold Medallas (the local beer) while you escape the strong rays of the sun.

For dinner, put on your best dress or dinner jacket and head over to the El San Juan Resort and Casino located in Isla Verde to dine at Koco, a modern Caribbean restaurant serving jazzed-up island dishes. Tucked away behind their casino, this posh and sexy spot is one of the best fine dining restaurants I've visited while on the island. It's a large space (6,000 square feet) and offers local-inspired dishes such as Red Snapper Ceviche and Blackened Tuna steak (highly recommended). It's also a rum lounge and the perfect spot for sipping mojitos. After dinner, there's no need to venture out further than the hotel's lobby as it heats up with live salsa bands, attracting both locals and tourists.

In the Condado beach district, Bar Gitano, a Spanish Tapas restaurant is known for a variety of paellas including their very popular Paella Marinera, a rich dish with mussels, chorizo, calamari and sardines. About 40 minutes from the airport, on the east side of the island in the Rio Grande neighborhood lies the St. Regis Bahia Beach Resort which plays host to Jean Georges' restaurant, Fern. This restaurant is everything you would expect from a Jean Georges-signature eatery, offering its patrons American Contemporary-inspired dishes with an island twist. Most of the dishes here are prepared with a taste from this onsite garden.

For the ultimate in local cuisine head to the northwest corner of the island to the town of Isabela along Route 184 where La Ruta del Lechón,'' known as the "Pork Highway," offers split-roasted pork stands (locally known as"lechoneras") for a suckling pig feast like no other. Prepared over an open fire for 8-hours, the pork is slow roasted for meat that melts in your mouth. It's a dance-party-meets- food-fest while sounds of Salsa and Meringue can be heard in the background while you indulge in a local experience like no other.

In Ponce, Puerto Rico's second largest city located along the southern coast, King's Cream Ice Cream, shop is one of the best homemade ice cream shops on the island. The icy treat is more like sorbet and ice cream combined and the fresh coconuts, guava and passion fruits used in their preparation will ensure that every scoop is filled with island flavor.

My passion for travel has led me around the globe. Whether tracking leopards in Africa, diving in Australia or 4-wheel driving through the Arabian Desert, my thirst for ...

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The Cuisine Of Puerto Rico: An Island Full Of Flavor

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Sofrito Tostones, A Delicious Treat Comprised Of Twice-Fried Sweet Plantains (Photo credit: goodiesfirst) Puerto Rico, one of my favorite islands in the Caribbean, is home to beautiful beaches, a lush rainforest and fun-loving people. It's easy to fall in love with everything about this place but perhaps one of the [...]

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You've undoubtedly heard the time-old adage before that breakfast is the most important meal of the day. Well, in Mexico, this is truer than ever before, as breakfast food is both big business and mightily important - given that Mexicans tend to enjoy a light lunch, it's important to fill up in the morning. With that in mind, what are the best breakfast dishes that you should be trying out on your next visit? Here are the top 10.

Guajalota, a.k.a. Torta de Tamal

A staple of Mexican cuisine, albeit principally in the capital, the guajalota, otherwise known as a torta de tamal (tamale sandwich) is one of the heartiest, most authentic and genuinely delicious on-the-go breakfast dishes that you can get your hands on. While it may seem like a carb-on-carb nightmare to some (after all, the tamal itself is essentially just corn masa dough filled with either meats, cheeses or vegetables) it is surprisingly delicious and definitely a Mexico City experience. If you're still not convinced though, just eat the tamale alone and skip the bread!

Chilaquiles

A classic of Mexican breakfast cuisine is an overflowing plate of chilaquiles, or tortilla chips bathed in either a red or green sauce and topped with chicken or egg, plus crema, onion and cheese. These are popular in family homes, fondas, breakfast spots, and you can sometimes even find them sold in takeout boxes by street vendors. Again, as is the Mexican way, you might find them served in bread in the form of a torta de chilaquil, but how you decide to eat them is up to you - we think both ways are equally delicious.

Quesadillas Fritas

Your typical quesadilla (unless you're in Mexico City, where you have to specify if you want cheese or not) always consists of a doubled tortilla filled with a healthy serving of cheese and then any additional extras that you ask for - from chicken to squash blossom, practically anything goes. However, if you want a more filling breakfast dish, then try and hunt down somewhere that serves fried quesadillas. Made from corn dough, these are filled and made in the same way, before being deep fried and topped with salsa and crema.

Huevos Motuleños

A Yucatán classic, huevos motuleños are a delightful regional treat, although you are likely to stumble across them in places outside of Yucatán such is their popularity. Eggs are big business in the Mexican breakfast world, and this dish is no exception - two crispy tortillas topped with black beans, layered with perfectly fried eggs and topped with a tomato based sauce, peas, ham and cheese, they're typically also accompanied by fried plantain. The perfect mixture of sweet and savoury is sure to get your day off to a great start.

Enchiladas

Enchiladas, the real Mexican version anyway, are the perfect light yet filling breakfast dish that will set you up for the day ahead. The basic version of enchiladas generally feature four loosely rolled corn tortillas that have been pre-bathed in a tomato sauce before having their filling added afterwards (chicken is the most popular option). They're then served with a touch more salsa, lettuce and crema. Variations on enchiladas can include so-called enchiladas suizas (Swiss enchiladas), which have a green tomatillo sauce, with added cream and cheese. Alternatively, enmoladas are simply enchiladas topped with mole as opposed to salsa.

Huevos Divorciados

Another egg based dish, huevos divorciados (lit. 'divorced eggs') are a common addition to the menu of any restaurant or fonda which serves breakfast. This dish includes two sunny side up fried eggs ( huevos estrellados), one of which comes topped with green salsa and the other of which has red salsa, hence the 'divorced' name. They are accompanied, as a rule, by beans, sliced avocado and the staple of many a Mexican meal, the humble corn tortilla. A variation on huevos divorciados is huevos rancheros - two crispy tortillas, topped with fried eggs and bathed in a mildly spicy sauce.

Licuados, Jugos and Biónicos

Mexico can admittedly be a carb and grease heavy cuisine, so if you're not feeling entirely sold on the heartier, heavier breakfast options discussed so far, a combination of biónicos, freshly squeezed or juiced jugos, or even a thicker more substantial licuado would be the best choice for you. Biónicos are essentially a combination of yoghurt and granola, often topped with fruit or nuts, whereas jugo is simply just juice and licuados are more akin to smoothies.

Huevos a la Mexicana

Another entry for the perennially popular, egg-based breakfast dishes comes in the form of huevos a la Mexicana. This is one of the most famed and delicious options you can order, and is basically a serving of scrambled eggs ( huevos revueltos) that has onion, tomato and chili added in for both extra flavour and a healthy dose of patriotism. As with the aforementioned egg options, it will usually come accompanied by beans and some pleasantly warm corn tortillas.

Pan Dulce and Café de Olla

This combo of pan dulce (sweet bread) and the Mexican favourite of café de olla (literally 'pan coffee', less literally, sweet coffee boiled with raw sugar and cinnamon) is a traditional pre-breakfast option for many people; something to tide you over until the main event, you might say. As a result, you'll see streets in Mexico filled with vendors balancing huge trays of pan dulce on their shoulders and even their heads during the mornings, and vast pots of steaming café de olla to wash it all down with.

The open-faced sandwich has been en vogue lately, yet Mexico have been serving up their own variation on this food fad for years. The humble mollete is essentially a bread roll ( bolillo), sliced in half lengthways before being toasted, topped with a healthy schmear of beans and cheese, plus the added extras that you choose. Typically options include ham and eggs, although the options are as open as the molletes themselves. Think of it as a kind of Mexican breakfast pizza.

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10 Delicious Breakfast Dishes To Try In Mexico

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You've undoubtedly heard the time-old adage before that breakfast is the most important meal of the day. Well, in Mexico, this is truer than ever before, as breakfast food is both big business and mightily important - given that Mexicans tend to enjoy a light lunch, it's important to fill up in the morning.

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Argentina breakfast

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'Breakfast is the most important meal of the day.' So they say. Although here's betting that 'they' aren't Argentinian.

In Argentina, breakfast is a thoroughly simple affair. The options rarely, if ever, move beyond the two key staples: tostadas (toast) or medialunas. They'll be served with coffee and orange juice. Anywhere serving anything extravagant - including yogurt or fruit - or any form of cooked eggs is catering to tourists.

Churros (left) and medialunas (right) - Photograph by Gorski

If you're a newcomer to the country and speak limited Spanish, an Argentinian breakfast can be the most satisfying meal of the day. There will be no complicated menus to decipher and no taxing questions. Your waiter will probably only ask one thing and to this the answer will be either 'manteca' (butter) or 'grasa' (vegetable fat), in reference to the two styles of media lunas on offer. Preempting the question is a shortcut to feeling that you're down with the local way of life. Other than that you need only know that manteca versions are sweeter and fatter, and manteca does not mean lard here as it does in other Spanish-speaking countries.

The best places to enjoy a true Argentinian breakfast are Buenos Aires's most traditional cafes. Classic spots include La Biela in Recoleta, a former hangout of writer Jorge Luis Borges, or El Federal in San Telmo, which dates back to 1864. You could also sip your morning coffee on the stage of a converted theatre at the Ateneo Grand Splendid, which has been given an even more splendid second life as a bookshop.

Librerias de Buenos Aires - Photograph by Guillermo Tomoyose

At the weekends, breakfast in Argentina is just as quick and simple, presumably so as not to take up valuable asado space. If you crave a more substantial Sunday brunch, try Oui Oui, an exceedingly popular French café, or Olsen, where the menu takes Scandinavian twist and includes homemade bagels and a glass of champagne. Olsen takes reservations; Oui Oui doesn't, so put your name on the list and kill the time with a stroll around the residential streets of Palermo Hollywood. In Palermo Soho, you'll also find some more American-style cafes, such as Mark's Deli and Baraká, which do a fine line in smoothies and muffins.

A selection of facturas - Photograph by Koluso

If you prefer to go DIY, you can stock up on media lunas and various other pastries at any bakery. Often filled with dulce de leche or drizzled with chocolate, they are known collectively as 'facturas' and they cost around a peso each. At home you can also go truly Argentinian and swap the coffee for yerba mate.

If you miss breakfast because you've been taking too much advantage of the nightlife, fear not. Merienda (afternoon tea) is basically a repeat run.

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Argentinean breakfast: tostadas and medialunas

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'Breakfast is the most important meal of the day.' So they say. Although here's betting that 'they' aren't Argentinian. In Argentina, breakfast is a thoroughly simple affair. The options rarely, if ever, move beyond the two key staples: tostadas (toast) or medialunas. They'll be served with coffee and orange juice.

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Spain choco drink and churro

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very maybe too pink but cutesy vibe and bakeryesk

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Menu font is small and seems hard to read

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Menu looks very good aesthetically and is pretty easy to understand

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The menu is very organized and easy to read

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Large windows which are good for serving lots of people at a time

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The truck looks dirty and the logo is missing or very small

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Logo is creative and unique

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Colorful design with large logo.

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Title is large and easy to read

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The design is very busy and hard to read.

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Longshot Lobsta, Louisville, Kentucky. 3.6K likes. Louisville's only Lobster Truck is buttering up the buns and steaming the freshest lobster in town to create the Longshot Lobsta Roll.

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Boss Hog's BBQ has been serving the Louisville area for over 4 years. See why they have such a loyal following when you try their perfectly smoked and delectable meats. This is old fashioned classi...

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Bellissimo Authentic Italian - Louisville Food Trucks

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Bellissimo is one of the best food trailers in Louisville, Kentucky. Locals flock in line for a taste of homemade Italian salads, soups, and pasta. Every recipe is made with fresh authentic ingredi...

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Welcome to Hi-Five Doughnuts! Louisville's first female owned and operated doughnut food truck and storefront.

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ORIGIN

Born in Bursa. Perfected in Berlin. Brought to the United States.

Grilled rotated Meat

Juicy and delicious seasoned meat, grilled on a vertical rotisserie - tender and thin sliced cut.

Homemade bread

Our oriental-style pita bread is grilled to order. It's crisp on the outside, chewy on the inside, and won't get soggy like sandwich bread.

Traditional way

Try the traditional way! Mix the tasty meat up with fresh veggie toppings and our yummy homemade sauces in our delicious bread. There are more than 100,000 combinations how to "Döner"!

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GERMANYS #1 FOOD - Döner Kebab & Bratwurst

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Born in Bursa. Perfected in Berlin. Brought to the United States. Juicy and delicious seasoned meat, grilled on a vertical rotisserie - tender and thin sliced cut. Our oriental-style pita bread is grilled to order. It's crisp on the outside, chewy on the inside, and won't get soggy like sandwich bread.