El Moro De Letran

Chicago’s panaderias offers a diverse supply of Mexican pastries | Eater Chicago

"At this churrería I watched churros made every hour and tried creative twists on the classic fried dough—pipings of guava, cream cheese, Bavarian cream, strawberry or chocolate—and paired them with hot chocolate as many patrons do. The Molinas family opened the shop in 1990 after emigrating from Mexico City, and their hard work turned a small start (María once sold churros from her bicycle) into a large operation producing about 7,000 churros a day for in-store sales and wholesale to Indiana and Wisconsin. They also developed a freezing process so restaurants can defrost and cook churros while retaining a freshly-made quality, enabling orders as far as the East Coast." - Brenda Storch