Don’t go to Spain without trying these delicious, doughy delights.
by Steve Lean
Churros are found all over Spain and are usually eaten in the morning as a breakfast treat or mid-morning snack. They were introduced in the early 1700’s as a quick snack at travelling carnivals, much like the more common doughnut we are used to today.
In just about every town or village there will be somewhere you can buy them. It may be a specialist ‘churreria’, or a small cafe or confectioners shop, or even a street vendor.
But wherever it is, you will find lively and noisy locals enjoying their breakfast treat of churros and chocolate.
Churros are just dough sticks made with potato dough, deep fried like a doughnut and served with a cup of hot chocolate or ‘cafe con leche’ (milky coffee).
In Andalucia they are made with wheat flour dough rather than potato and are sometimes called ‘calentitos’ or just ‘calientes’.
The churro dough is usually squeezed out of of a star-shaped nozzle so they look like long fluted sticks. They are then cut into short lengths and fast-fried to a crispy outside and soft middle.
The best way to eat them is hot and fresh from the fryer. Just dip them into your cup of chocolate, which is generally thicker than you would normally expect, and pop them straight into your mouth.
Normally churros come dusted with sugar and cinnamon but you can also get them filled with chocolate or cream cheese if you’re that way inclined.
Whichever way you like them, if you’re visiting Spain the main thing is to just try them and experience another part of Spanish culture. They are absolutely delicious and very more-ish.
Let me warn you though, churros are not a dish for the health-conscious or weight-watchers among you!
Steve Lean is a writer, photographer and Spanish food nut. He lives in Andalucia, southern Spain and is the webmaster of Proper Spanish Tapas. Here you can find recipes, ingredients and “everything you ever wanted to know about tapas - the small plate with the BIG flavour!”
If you would like to use this article for your website or ezine please feel free to do so.
The only stipulation I make is that the article must not be altered in any way and the author byline and Proper Spanish Tapas hyperlink must remain exactly as it appears at the bottom of the article.