The first restaurant of Manuel Benito and his family debuted in Burgos, Spain, in 1930. The clan immigrated to Uruguay during the Franco days, and Manolo became their trademark name for eateries in Costa Rica, Peru, Panama, Argentina, and the good old USA. Churros have a longer history than that. The fried, fluted, sugar-sprinkled sticks are said to be named after the churro, a breed of Spanish sheep, and first made by shepherds centuries ago. Then again, Sephardic Jews and Arab Moors each arrived in Spain with sweet, fried-batter treats, so it's possible one of those groups can take credit (let them fight it out). We do know that churros spread from Spain to Central and South America, and that Manolo serves them the same way as churrerías in those places: either plain (55 cents each) or churros rellenos, meaning filled with chocolate, vanilla custard, or dulce de leche (75 cents). It's a cheap thrill.