Good when some caring soul (often the family father, or some nice friend) goes buying it early in the morning to bring home to you to have for breakfast. Note that after a 1 or 2 hours they are not really that appetizing anymore, so you better eat them while they’re still hot (at the best) and crispy. For example, I like to get them at my local churrería, the Asturiana, just around the corner: open at 6 am every morning, and always attending a faithful crowd of breakfast early birds, maybe more so on a Sunday or Saturday, who eat them right at the bar with coffee or chocolate.
Good when you are on your way home after a night at discos and pubs, and your stomach is starting to claim for something to work on. For example at the Chocolatería San Ginés in Madrid, a local classic with international prestige.
Wikipedia writes (partly): A churro, sometimes referred to as a Spanish doughnut, is a fried-dough pastry-based snack, sometimes made from potato dough, and that (probably) originated in Spain. There are two types of churros in Spain. One is thin (and sometimes knotted) – that’s really the churro – and the other is long and thick (porra). They both are normally eaten for breakfast dipped in hot chocolate or café con leche.
Personally I prefer the churro to the porra, as the latter is quite heavy, with the dough not always thoroughly fried (to my palate preference).