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There are several foods closely related to bunuelos and churros: sopaipillas & fry bread.
In other countries, simliar recipes evolved as doughnuts, funnel cake, and waffles.
329-330) About churros "At every Spanish festival or carnival, one is sure to find a huge cauldron of bubbling oil where Churros are quickly fried, shaped into loops, and threaded into reeds that are then knotted for easy carrying.
They are meant to be purchased immediately after frying, usually by the dozens, and are munched on by visitors as they wander about taking tin the sights.
342) [NOTE: this book has a recipe for churros, we can send you a copy if you like] RECOMMENDED READING: The Foods and Wines of Spain/Penelope Casas ---recipes for several different kinds of bunuelos; pages introducing desserts (p. Now a popular dish in many restaurants and taco stands in California and Texas are northern burritos, which are made by folding a flour tortilla around a mound of re-fried beans, seasoned to taste with chili." ---Oxford English Dictionary, 22nd edition Burros?
340-1) sum up the ingredients used and holiday connections. Our regional cookbooks confirm "burros" are indeed a larger version of "burritos" in Arizona and surrounding areas.
It is difficult to be precise as to what distinguishes Tex-Mex from true Mexican food, except to say that the variety of the latter is wider and more regional, whereas throughout the state and, now, throughout the entire United States." ---Encyclopedia of American Food and Drink, John F. 325) [1950s] "Mexican restaurants, whos popularity coincided with the arrival of large numbers of Mexican immigrants after 1950, have for the most part followed the from and style of what is called "Tex-Mex" food, and amalgam of Northern Mexican peasant food with Texas farm and cowboy fare. Food historians tell us Tex Mex cuisine originated hundreds of years ago when Spanish/Mexican recipes combined with Anglo fare.Tex Mex, as we Americans know it today, is a twentieth century phenomenon.We tracked down the earliest print references for "burritos" cited by food history in American/English reference books. If fried, the burrito becomes a chimichanga." ---Encyclopedia of American Food and Drink, John F. Not just tortillas, but huge regional tortillas, often well over twenty inches in diameter.They are nothing like the burritos we are served today. Wrapped around some sort of filling, they are called burros or burritos, depending upon the size. If you deep-fry a burro it becomes a chimichanga--a truly local dish from Another Arizona or northern Sonora." ---Tucson's Mexican Restaurants, Suzanne Myal [Fiesta Publishing: Tucson AZ] 1997 (p.
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For the rest of the world, "Tex-Mex" had an exciting ring.