The Best Churros in Buenos Aires: Where to Eat Them and Why We’re Obsessed

For many, La Giralda is the true temple of churros in Buenos Aires. Without flashy aesthetics but with flawless execution, this Avenida Corrientes classic perfected a formula that never misses: freshly made churros and thick hot chocolate.

Talking about La Giralda means talking about a living piece of Buenos Aires history. The café first opened in 1930, founded by Andalusian immigrant Francisco Garrido as a modest dairy shop on the ground floor of the Nordmann building. After closing in 2019, it reopened in August 2021 under new owners who aimed to recover its essence while updating it for modern tastes. “When we took over La Giralda, we refreshed it and tried to revive it according to modern consumption habits: we combined the old Giralda with today’s cuisine,” says Nicolás Marqués, one of its current owners.

That update can also be seen on the menu: alongside the classic dulce de leche and pastry cream-filled churros, new versions were added. But one thing never changed — and it’s the reason locals and tourists still line up outside: the thick, intense hot chocolate, perfect for dipping freshly fried churros.

Did you know? Historical figures such as Juan Domingo Perón, Raúl Alfonsín, Mercedes Sosa and Leonardo Favio all passed through its tables.

Where: Av. Corrientes 1453, San Nicolás.

With more than half a century of history, El Topo is one of those names that has become part of Argentina’s sweet tooth DNA. It all began in 1968, when two friends opened their first churro shop in Villa Gesell, launching a project that would eventually become a national classic. Today, with nearly 30 locations across the country, the business is still run by the family — now in its third generation — and follows an unusual model: there are no franchises. Every shop is managed by members of the family itself, giving the brand a close-knit and consistent identity.

Beyond the story, the real key is the product: a churro simple at its core — flour, water, and salt — reinvented through a huge variety of fillings and styles. The classic dulce de leche version remains the favorite, alongside pastry cream and chocolate-coated churros, but the menu goes much further, including savory options like blue cheese, ham and cheese, or hummus, as well as more innovative sweet combinations such as zabaglione, Bananita Dolca, pistachio, berries, and quince paste. The brand has also embraced new eating habits with gluten-free alternatives in some locations and several vegan options.

Did you know? A ninth Buenos Aires branch is about to open at Nazarre and Cuenca.

Where: Multiple locations.

What started in 2019 as an idea between friends eventually became a neighborhood phenomenon. Two Churros was born with a clear mission: take the classic Argentine churro and reinvent it. Their signature version is thinner and longer, topped with sauces, crunchy textures, and fillings that transformed the churro into something more modern and visually irresistible. The concept grew quickly, set trends, and established itself as one of the city’s most original sweet spots.

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Beyond their signature style, the menu also includes traditional filled churros and oversized versions for those looking for a more intense experience. But the real difference remains the same: everything is made fresh to order, using their own recipe to guarantee consistent flavor and quality.

Did you know? In addition to the many fillings, they also offer dips specifically designed to enhance every bite.

Where: Nueva York 4144, Villa Devoto, y El Salvador 5466, Palermo.

At Kuyén, everything starts with a pretty simple — and ambitious — idea: fulfilling that almost universal expectation of walking into a churro shop and leaving with a hot, crispy, generously filled churro. Here, that’s non-negotiable. The production is visible in real time, with trays arriving fresh from the fryer and churros filled on the spot, ensuring genuine freshness. Behind the scenes, the process is carefully managed from the start: specially treated flour, sunflower oil frying, and premium ingredients. Dulce de leche — specifically Vacalín Panadero — takes center stage, though there are also fillings like pastry cream, Oreo, and hazelnut, plus chocolate-coated versions.

The brand was founded in 2024 in Villa Devoto by three friends who had already been working together for years, united by a clear idea: creating a deeply Argentine product with specialty-level standards. They’ve since opened a second shop in Agronomía and expanded the menu with several types of chipá to satisfy both sweet and savory cravings.

Did you know? Among the standout special churros are the chocotorta, Ferrero, and Raffaello-inspired versions.

Where: Av. San Martín 4901, Agronomía; Chivilcoy 3312 (temporarily closed), Villa Devoto.

At Juan Pedro Caballero, two worlds coexist that at first glance might not seem compatible: a Mexican taquería and a Buenos Aires-style churrería. Since 2018, the project has built its own identity by combining both universes naturally, creating a place that works equally well for lunch, dinner, or finishing the meal with something sweet.

The savory menu revolves around authentic Mexican tacos, with a strong focus on flavor and technique, but the real standout comes at dessert time: churros stop being just an accompaniment and become the main attraction. Instead of simply copying classic formulas, the team at Juan Pedro Caballero reinterprets them.

That’s how traditional fillings are joined by more unexpected combinations featuring fruits, creams, and textures that transform the churro into a complete dessert. Still, the foundation remains solid: excellent frying, firm structure, and generous fillings that make every bite substantial.

Did you know? The churros are filled to order to preserve maximum crunchiness.

Where: Thames 1719, Palermo.

From a small churro shop founded by Galician immigrants in the 1950s to an industrial-scale operation supplying thousands of businesses across the country, El Sol de Galicia is one of those names quietly sustaining Argentina’s churro tradition. In addition to its four public-facing shops, the brand specializes in large-scale production, with factories in Avellaneda, Morón, and Villa Martelli distributing fresh and frozen churros to bakeries, cafés, and food businesses throughout Argentina.

Their churros, made with specially selected wheat flour, are crispy outside and fluffy inside. Over time, the business expanded not only in volume but also in variety: while plain churros used to dominate sales, filled versions — with dulce de leche, pastry cream, and more — now lead the market.

Did you know? They produce up to 15,500 filled churros per hour and supply more than 3,000 businesses across Argentina.

Where: Multiple locations.

At Puchero, merienda isn’t a secondary plan — it’s practically a ritual. Their homemade churros are prepared on the café’s upper floor, where part of the process is visible to customers, reinforcing the feeling of a lively, everyday kitchen. The recipe is classic and straightforward, but executed with precision: the churros arrive warm, with that difficult-to-achieve balance between a crispy exterior and a light, airy interior.

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The format also adds to the experience: they’re long, thin, and generously dusted with sugar, making them feel light but addictive. They’re served in portions of six, accompanied by hot chocolate and a dulce de leche dip specifically designed for dunking.

Did you know? They’re only available from 4pm to 8pm.

Where: Av. Rivadavia 10300, Villa Luro.

If it crunches: you’re on the right track.
If dulce de leche spills out: even better.
If it comes with hot chocolate: you already won.

And if you’re heading to the coast, don’t miss the churros from Manolo, which has been shaping Argentina’s churro culture since 1930.