Churros and Hot Chocolate
By Keith Kellett
When I attend one of the Vaughantown English-language programmes, I’m always being told that the meals, while good, aren’t typically Spanish. So, any serious research into Spanish food usually is confined to tapas and snacks, which is fair enough. We’re there to give Spanish people experience in speaking English, not to eat.
The programmes don’t start until breakfast at 9 a.m. Now, I’m an early riser and often have a considerable amount of work done by then. So, while I pass the time by writing notes and reviewing pictures it nevertheless seems a long time until breakfast. And, I usually feel peckish, or at least, in need of liquid.
A short way down the street from the Salamanca hotel where we were staying is an establishment, which opens very early, called a churreria, which serves something with which many Spanish people like to start their day.
Chocolate con Churros is hot, sweet drinking chocolate, so thick you could almost stand your spoon in it. It’s served with baton-like deep-fried pastries, freshly cooked in the same way as doughnuts, which are dunked in the chocolate before eating. Guide book lore has it that the party-loving Spaniards sometimes go straight from a party to work, and like to take on the energy jolt given by a chocolate con churros. However, most Spanish people I know deny this strongly — although they will admit it’s a good way to end a night out, as well as start a morning.
Hot chocolate beside a plate of freshly made churros. (Photo by Keith Kellett.)
Of course, it doesn’t do to indulge in this treat too often. The words “calories” and “cholesterol” spring to mind. But, a lot of people have similar guilts about bacon and eggs, so why not occasionally!
The churreria itself, called the Graci, is a small room, most taken up by the bar, the machines for making the chocolate and the churros and the stove for frying the churros. There were one or two cramped tables and chairs, so it’s better to belly up to the bar to have your chocolate.
You can make your own churros, but you need to have a special machine, or a doughnut maker. The mix is a typical doughnut recipe: flour and water in approximate 1-1 proportions, salt and olive oil, according to how many you want to make. Boil the water, oil and salt, and add the flour till it becomes a smooth, thick paste.
At the churreria, they place the mixture in a special machine, from which the churros are taken as required. The machine is right over the pan they’re fried in, so they can be dropped straight into the hot oil.
There’s another version, larger than the churro called the porra. You have to be careful when you’re asking for these, as the word is similar to porro, which I’m told is Spanish slang for a joint or a spliff! Or, is it the other way around? Or, have I been completely misinformed?
Maybe it’s best to stick to churros?
Keith, our UK correspondent, can be reached at: Keith@globalfoodie.com.
