If the only churro you’ve tasted was sold to you by a woman on a subway platform, served cold out of a wire laundry cart on wheels, you are doing yourself a disservice. When served fresh out of the frier and dusted with cinnamon-sugar, churros are one of our all-time favorite desserts.

The Spanish have perfected the dippable crullers, elevating churro making to an art form. They serve their churros hot, with a thick, rich chocolate sauce for dipping. In Spain, churros y chocolate is typically eaten for breakfast, which makes your beloved doughnuts and coffee suddenly seem boring.

We love the churros and chocolate at Seamus Mullen’s Tertulia in Greenwich Village, as well as L.A. chef Suzanne Goin’s recipe for the delightful dessert.

So what are you waiting for? Go hit the streets and find yourself a piping-hot churro with a side of rich dipping chocolate.