Churros and Chocolate
Churros are going to be as prevalent in Madrid as Paella in Valencia and it’s near impossible to avoid at least trying one of these freshly fried, spherical doughnuts coated in sugar at least once while visiting.
I quickly gave into temptation on my first night in the city and at midnight made my way to the famous Chocolateria San Gines. This particular cafe can be spotted by the quick moving line that starts at the entry to the green and white tiled room.
According to the time this blog was written, the cafe – in business since 1894 – has sold over 5 million churros and even more chocolate coffees!
The traditional churro was created by shepherds in the fields to substitute for not having access to fresh baked goods. Ingredients are primarily flour and egg that is mixed then fried in a spiral shape, rolled in cinnamon sugar, allowed to cool then sliced for serving each.
As the Spanish conquered other regions of the world, they took this treat with them and each nation has their own spin. In Mexico they are served as sticks and dipped in a variety of sauces. In South America they fried treat are filled with dulce de leche or chocolate. But in Spain, the churro and porra ( the thicker cousin ) is dipped in dark, rich melted chocolate.
Not to break from tradition, I ordered the cup of chocolate and with a smile savored each crunchy bite soaked in chocolate!
Whether you want a churro for second breakfast, an afternoon snack or a late-night treat during your gin or sangria soaked nights, you can have your chocolate and churro and eat them too at San Gines. They are open 24 hours a day, 365 days per year!