Mexico City's 93-Year-Old Churro Shop Opens in LA

Francisco Iriarte left Spain in 1933 and noticed something missing in Mexico City: nobody was selling churros. So he set up a small stall serving the sweet fried dough alongside hot chocolate, naming it El Moro after the nickname Spanish churro vendors earned at festivals back home.

Nearly a century later, his grandson Santiago Iriarte just opened El Moro's newest location in Los Angeles. The Echo Park shop, which opened January 29 on the corner of Sunset Boulevard and Laveta Terrace, features modern design by renowned Mexican architect Nacho Cadena, complete with signature blue neon signs and outdoor seating.

This is El Moro's second California location, following their successful Costa Mesa shop in Orange County. Santiago says Los Angeles felt like the natural next step because "it's the closest to Mexico that will ever be."

The choice to open in Echo Park was intentional. The neighborhood has a large Latino population, many of whom likely grew up visiting El Moro during trips to Mexico City or heard stories about it from their families.

The Ripple Effect

El Moro isn't just selling churros. They're serving up nostalgia and connection for Mexican Americans who miss the flavors of home.

Santiago describes their mission as finding "our core nostalgic customer," people who remember biting into a warm El Moro churro in Mexico City or want to share that experience with their children. Each churro becomes a thread connecting generations to their heritage.

The company isn't stopping at Los Angeles. Plans are already underway to expand into Texas and Nevada, bringing more families the chance to taste their cultural traditions without traveling across the border.

What started as one immigrant's observation about a missing treat has grown into a cultural bridge spanning two countries. El Moro proves that sometimes the sweetest way to preserve heritage is through the simple joy of shared food.

The doors are open, the chocolate is hot, and the churros are fresh. Three generations later, Francisco Iriarte's simple idea continues spreading sweetness across borders.