Combine water and cinnamon sticks in a pot and reduce to 2 cups over medium heat (15-20 minutes).

Strain the mixture, discarding the cinnamon sticks.

Return the liquid to the pot, add salt and butter, and melt over medium heat.

Remove from heat and add flour all at once, stirring vigorously until smooth.

Continue stirring until the dough forms a smooth ball.

Cool the dough in the pan for 5-10 minutes, then incorporate crumbled queso fresco.

Add eggs one at a time, stirring until the dough is smooth.

Heat vegetable oil in a deep pan to 350F.

Test oil temperature by dropping a small piece of dough in it; it should quickly float and bubble.

Fill a churrera or piping bag with a star tip with the dough.

Pipe 5-6 inch strips of dough directly into the hot oil, cutting the ends with scissors.

Fry a few strips at a time, turning until golden brown on all sides (4-6 minutes).

Remove churros with a slotted spoon and drain on paper towels.

Let cool slightly to ensure they are cooked through (soft inside, even color).

Roll the warm churros in a cinnamon-sugar mixture.

Serve warm with hot Mexican chocolate.