churros

A guide to food in Spain

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churros: deep fried doughnuts.

Often served with hot chocolate. My favourite Spanish sweetstuffs are churros / xurros, lengths of simple dough deep fried in lard and dusted with sugar. Dipped in hot thick drinking chocolate, these are unbeatable as a hangover cure, and they are also delicious by themselves. Some bars get them in, but the best place to buy them is at source, the churreria / xurreria, which can be a shop or a caravan, where artisan crisps are also produced. There are always several at fairs and other public events, but they tend to smell awful by mid-afternoon. Chucho / xuixo is the name of a thicker version of churro eaten cold, usually stuffed with crema / custard, and also to a rather higher-class cylindrical or cornet-shaped pastry stuffed with nata / cream. The hojaldre used is similar to that of the heart-shaped sticky sweet palmeras I used to love as a child in Venezuela.

By Frances Barrett

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