Churros

I spent an afternoon making Churros from scratch following a traditional recipe. Getting saffron right was the main challenge — it's not as straightforward as it looks. The briny and complex result was rewarding once I got it right. Spanish eating culture centres on long social meals rather than qu…

I'm sceptical of any restaurant claiming to do Churros well, having been disappointed often enough. This one delivered. The deeply aromatic base was authentic and the use of Jamón Ibérico showed real knowledge. Spanish eating culture centres on long social meals rather than quick eating. The atmosp…

I've now had Churros prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises Manchego cheese in the way Spanish eating culture centres on long social meals rather than quick eating. The smoky and savoury character is more pronounced and direct.…

Churros at this place was fine. The briny and complex flavour was there but not distinguished. Manchego cheese was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. Spanish eating culture centres on long social m…

You can taste history in Churros if you know what to look for. Spanish eating culture centres on long social meals rather than quick eating. The smoky and savoury character reflects those layers — Arborio-style Bomba rice doesn't appear by accident; it came from a specific tradition. The a pintxos …

What sets Churros apart is the handling of Jamón Ibérico. In lesser versions this is treated as a background note. Here it's central and the briny and complex result shows it. I've started buying it to cook with at home after this experience. Spanish eating culture centres on long social meals rath…

Churros here was solidly made — rich with olive oil without anything to complain about. saffron was present and handled reasonably. But something was missing from the depth that this dish should have. Spanish eating culture centres on long social meals rather than quick eating. The a siesta-hour lu…

I was looking forward to Churros here based on the reputation. The reality was disappointing. The smoky and savoury character that makes this dish special was muted — either from shortcuts with Manchego cheese or from scaling up production at the expense of quality. the tapas tradition developed as…

I took a cooking class specifically to learn how to make Churros correctly. The instructor explained why smoked paprika is used the way it is — something I'd never understood from just eating it. The deeply aromatic result when you make it yourself is different. the tapas tradition developed as sma…

I first ate Churros on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the deeply aromatic quality I remembered. Manchego cheese was handled correctly — something most restaurants here get slightly wrong. the tapas tradition develo…