Overview
- Industry group APYCE says the 11/11 observance reflects two pairs of churro sticks forming the date, noting there is no official international designation.
- Reporters describe the churro as a staple of Argentine food culture, especially at merienda and popular celebrations.
- Journal coverage cites estimates that the domestic market reaches roughly 30 million units per year, characterizing the figure as an approximation.
- Legacy producers anchor the sector: Sol de Galicia, founded in 1957, runs four plants and can turn out about 15,500 filled churros per hour, while El Topo, born in Villa Gesell in 1968, now operates more than 20 locations.
- Menus keep expanding beyond dulce de leche and chocolate to savory and gourmet options, with recent buzz around pistachio-coated varieties alongside cheddar, roquefort, Nutella and sambayón.