Growing up in Mexico City, some of my fondest memories involve the merienda—that magical afternoon hour where everything pauses for a sweet snack. My abuela would take my hand and lead me to our local churrería. The air there was thick, sweet, and intoxicating, heavy with the scent of frying dough and the floral perfume of canela (kah-NEH-lah). Diving into Churros history was a daily occurrence as we watched the maestros work.

This recipe for Churro Waffles is my love letter to those afternoons. By turning the classic churro into a waffle, we keep that signature “sandy” crunch and spiced warmth, making it a standout among the best waffles for a beautiful Sunday brunch.

The Soul of Churro Waffles: Canela and Chocolate

In a Mexican kitchen, the ingredients tell the story. For these Authentic Mexican cinnamon waffles, the canela is non-negotiable. Unlike the hard, spicy Cassia cinnamon common in many pantries, our canela is soft-stick cinnamon that crumbles easily. When you toss the hot, buttered waffles in this sugar, you are creating an aromatic crust that is the very essence of a churro.

Then, there is the chocolate. In my family, chocolate is not just a candy; it is a ritual. To create a true Chocolate de mesa sauce, we use traditional tablets stone-ground with sugar and cinnamon. My abuela always said the secret to the best sauce isn’t the sugar, but the espuma (es-POO-mah)—the foam.

The Secret to the Perfect Mexican Chocolate Sauce recipe

To get that authentic, frothy finish for your Mexican Chocolate Sauce recipe, we use the “Abuela’s Whisk” method. If you have a molinillo—the traditional carved wooden whisk of Mexico—now is its time to shine. You place the handle between your palms and spin it rapidly back and forth. This aerates the chocolate, creating a velvety mouthfeel that clings perfectly to the deep ridges of your Churro Waffles. If you don’t have one, a standard whisk used with the same palm-spinning technique works beautifully.

Tips for the Perfect Mexican Breakfast Recipes

Mexican cuisine is about the joy of the process. As you cook, let the smell of the toasting cinnamon fill your kitchen. These waffles are a highlight among our favorite Mexican breakfast recipes, sitting proudly alongside our Mexican ‘Hot Cakes’. Here are a few pieces of “family wisdom”:

• The Thermal Coating: You must coat the waffles while they are still very hot. The heat helps the butter and sugar bind to the surface, creating that iconic “churro” crust.
• Don’t Rush the Piloncillo: If you are using piloncillo, grate it finely with a box grater so it melts evenly into the sauce.
• Prep Ahead: If you’re hosting a crowd, you can treat these like make-ahead freezer waffles and crisp them up in the toaster before the sugar-butter coating step.

Serve these hot, and remember: in Mexico, we don’t just eat; we celebrate. ¡Buen provecho!