Do you want to taste delicious churros in Almuñécar? We all love our fried dough and for some reason, they taste so much better when someone else makes them. Of course all around Spain, you will find your churros and chocolate, and it is no different in Almuñécar. You will find an abundance of churrerias around town, but we do have some favorites to tell you about. The perfect place to socialize on a Saturday or Sunday morning!
What are Churros?
What the heck are churros? Well, they are a fried-dough and you know how we all love some fried dough for breakfast!
Churros are traditional in Spain and Portugal – from where they originate – as well as the Philippines and Ibero-America. They are also consumed in the Southwestern United States, France, Mexico, and other areas that have received immigration from Spanish and Portuguese-speaking countries. In Spain, churros can either be thin (and sometimes knotted) or long and thick, where they are known as porras in some regions. They are normally eaten for breakfast dipped in champurrado, hot chocolate, dulce de leche, or café con leche. Sugar is often sprinkled on top. If you are looking for a churros recipe, we have one for you at the end of the post.
Note that when I mention “hot chocolate”, I’m not talking about the drink. It’s thicker and more like warm chocolate pudding. Eating the churros with hot chocolate is very typical in Spain, and it is delicious.
What are Buñuelos?
More fried dough! Well, this is in a form more like a fritter or dough ball and is typically served in the afternoons rather than for breakfast. Buñuelos are first known to have been consumed among Spain’s Morisco population. They typically consist of a simple, wheat-based yeast dough, often flavored with anise, that is thinly rolled, cut, or shaped into individual pieces, then fried and finished off with a sweet topping. Buñuelos may be filled with a variety of things, sweet or savory. They can be round in ball shapes or disc-shaped and in Latin America, buñuelos are seen as a symbol of good luck.
Amazing Churros In Almuñécar!
Churreria Elvira (Playa San Cristóbal)
Churreria Picasso – (Town Center)
Churreria P4 – (Town Center)
Churreria San Cristobal – (Playa San Cristóbal)
Churreria El Faro (Playa San Cristóbal)
Tips for your churros take away or to go!
I know it is part of the culture to enjoy your churros at the churreria, by dipping them in chocolate or perhaps with just a sprinkle of sugar. I’d like to also recommend a little something to go or also known as churros take away. Yes, many times we will make a churro run and order a couple of rations to take away. We then bring them home, while they are piping hot. They are then placed in a large covered bowl, then we sprinkle them with cinnamon and sugar. After a good shake, they are ready to enjoy. Yum!
Watch the Churros being made!
Churreria Picasso was kind enough to let us grab a video of them making a large churro. Oooh yum!
If you insist on making them yourself here is a good churro recipe for you, but it is so inexpensive to pick them up around town. This recipe is courtesy of Food Network and you can view the original source here.
Churros: 8 cups vegetable or olive oil 1 cup water 1/2 cup margarine or butter 1/4 teaspoon salt 1 cup all-purpose flour 3 eggs 1/4 cup sugar 1/4 teaspoon ground cinnamon, optional
Hot Chocolate: 4 ounces dark chocolate 2 cups milk 1 tablespoon cornstarch 4 tablespoons sugar
Heat the oil in a deep frying pan to 360 degrees F.
To make the churro dough, heat the water, margarine, and salt to a rolling boil in a 3-quart saucepan. Add the flour and stir vigorously over low heat until mixture forms a ball, approximately 1 minute and remove from heat. Beat eggs until smooth and add to the saucepan while stirring the mixture.
Spoon the mixture into a piping bag with a star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture. Set aside until ready to serve.
To prepare the hot chocolate for dipping, place the chocolate and half the milk in a saucepan over very low heat and cook, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes. Remove and whisk until smooth. Pour chocolate into cups and serve with churros.