La Maripili
Shot for Esquire Magazine
© Sam Lim
As she holds up a piece of churro before us, she beams with pride at the handiwork, snapping the deep-fried dough into two. You can hear the crisp cackle of its perfectly golden brown crust. This is how a churro should be: crunchy on the outside but with a chewy soft pastry on the inside, choux-like and lightweight. - Esquire Magazine













