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Churros are nothing more than fried batter of flour and water, but they are essential to a Spanish breakfast, dipped either in sugar or in a cup of coffee or thick hot chocolate...If one is out on an all-night binge--a juerga, as it is called--it is the custom to end the evening by eating Churros and hot chocolate at the churreria, or churro store, which opens by dawn." ---The Foods and Wines of Spain, Penelope Casas [New York: Knopf] 1982 (p. Make a depression in the middle of each and fill with chichiarrones. ed.) iii.81 Burritos in the northern part of Mexico and in the southwestern part of the United States are quite different.Texas-Mexican restaurant owners considered it an insult.
Tortilla chips, margaritas and chili con carne are now well-known around the world." --- Houston Post, 6 part series, all online: Los Angeles Times Cookbook: Old Time California, Mexican and Spanish Recipes  History & evolution: Recommended books: America's First Cuisines, Sophie D.
There are several foods closely related to bunuelos and churros: sopaipillas & fry bread.
In other countries, simliar recipes evolved as doughnuts, funnel cake, and waffles.
In Uruapan..are broken into small pieces and heated\ quickly in a thick syrup of piloncillo, the raw sugar of Mexico.
These of Veracruz are very much like the churros of Spain, but flavored with aniseeds, and served with a syrup." ---The Cuisines of Mexico, Diana Kennedy [Harper Row: New York] 1972 (p.