Churros

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…

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 had never tried Churros before this visit and I wasn't sure what to expect. The rich with olive oil taste hit immediately and made sense of the dish in a way descriptions never quite do. Jamón Ibérico is an ingredient I'd not encountered used quite like this before. The a siesta-hour lunch restau…

Churros opened a door into a cuisine I'd previously known almost nothing about. The smoky and savoury flavours are unlike anything in my usual rotation and I mean that positively. Spanish eating culture centres on long social meals rather than quick eating. Understanding that context made the dish t…