Солтүстік Америкалық Churro қойы және Дине мәдениеті

North American sheep breed
The common Diné word for the breed, Dibé dits’ozí, means "long fleeced sheep." T’áá Dibé is also occasionally used, meaning "first sheep."

The Spanish Churra (renamed Churro by American frontiersmen) was first imported to North America in 1598 by Juan de Oñate and used to feed Spanish armies and settlers. By the 17th century, Churros were popular with the Spanish settlers in the upper Rio Grande Valley. The Diné acquired Churro flocks by trading. The Churro soon became an important part of the Diné economy and culture. The Navajo Sheep Project, headed by Lyle McNeal, was the first organization to start a breeding program.

Diné weavers have used Churro wool to make rugs, wall hangings, and other products since the late 1600s. Many Diné through the early 20th century made their livelihood in farming and ranching. Woven products, such as rugs and blankets, were and continue to be important exports. Most rams have horns, either two or four. Rams may also have scurs or be polled. Ewes are more likely to have scurs or be polled; however, they may also have two or four horns. Sheep with more than two horns are polycerate. Although this is more common in rams, the polycerate trait appears in ewes as well. Churros come in a variety of colors, including reds, browns, black, white, and mixes, and color may change with age. The color is separated into the fleece color and the points color (legs and head). The sheep may also have different color patterns, such as eye patches and hip spots.

The Navajo Churros possess a dual coat, which has an inner and an outer layer. The fleece color is separated from the points color. The fleece can often change from lamb to adulthood. Blacks, for instance, often white out with age. The meat is lean with a low fat content. Meat may be eaten for sustenance, or it may be used in traditional medicine. They are also part of the Ark of Taste, a list of endangered heritage foods catalogued by Slow Food.