The San Diablo Story
In 1996, in Coyoacán—the historic heart of Mexico City—Scott Porter stood in a line of late-night churro stands and had a revelation. Not the theme-park kind, but the real thing: churros piped, fried, and filled to order. The question that followed was simple: Why don’t we have these at home?
Two decades and countless return trips later, the idea refused to fade. Scott kept chasing that warm, cinnamon-sugar moment—fresh, festive, and meant to be shared—imagining how to recreate it with the same joy and craft.
In 2016, in Salt Lake City, San Diablo was born to bring that experience stateside: mini, fresh-filled churros made with care, served with a little showmanship, and designed to turn ordinary moments into celebrations. That’s still the mission—irresistibly indulgent churros, made the right way, wherever you are.
