Whatever it’s called, in any language, fried dough + sugar hits the spot.

I must confess I have a long and rather sordid history with churros – or, really, with many of the fried dough relations of this Mexican pastry.

It’s a relationship that truly spans international boundaries; in India, there are sopes (not to be confused with the Mexican sope); in Pennsylvania, you find funnel cakes, in New Orleans and France, beignets; and of course, in the US and elsewhere, donuts of every size and shape.

Why cook a big holiday meal when a plethora of local restaurateurs are happy to do it for you?

Many of Mazatlán’s restaurants, at hotels and otherwise, offer special Christmas Eve, Christmas Day and New Year’s Eve dinners and events. Do make your reservations early and do show up – nothing irritates a chef or owner more than no-shows on holidays, when every minute and every entrée is accounted for. Think about how it feels when you have a dinner party and someone you’ve invited never arrives and never calls – it leaves everyone in limbo.

A tale of bagels, seafood and lucho libre

Cousins, best friends and native Mazatlecans Chuy Velarde and Tato Rico had an idea. They wanted to go into business together and both thought a restaurant was just the thing. Chuy wanted a bagel shop: “El Santo Bagels.” Tato thought a ceviche place: “La Panga Ceviche.” Neither wanted a hot kitchen.

My two Mexican friends were skeptical as to why we were driving so far from our neighborhood just for a taco. There are many places to get tacos, they told me, shaking their heads; why this one?

“Trust me,” I said. “This place is really good. You’ll see.”

They shrugged, looked at each other and rolled their eyes. We continued on. After all, I was paying (and driving).