Chocolate con churros
Chocolate con churros is a typical Spanish dish . It is thick drinking chocolate that is consumed with churros or porras . It is usually eaten as an early breakfast , but can also be consumed during coffee time. Chocolate con churros is mainly taken during the cooler winter months.
preparation
The dish Chocolate con Churros consists of the hot drinking chocolate and the separately served churros or porras. Bars are melted down to prepare the dark, thick, dark chocolate; it should be served in a porcelain cup and at a temperature of 75 ° to 80 °. The churros should be freshly made; Six to eight churros are usually served with a cup of chocolate. Depending on your taste, the slightly thicker, straight porras can be ordered instead of the churros. In some bars and chocolate cafés (chocolaterías) , sugar is also provided, which can be sprinkled on the churros or porras. A carafe with water is also often added; It is not uncommon for you to feel thirsty after eating this breakfast, which may be caused by the salt in the churros.
When eating, the churros are dipped in the thick, hot chocolate. Depending on the taste, they can be sprinkled with the sugar beforehand. If there is still a bit of chocolate left in the cup, it is drunk or spooned out.
history
This type of breakfast is particularly popular in Madrid . At the beginning of the 19th century churros were eaten there at the beginning of the day. They probably became known in the capital through traveling exhibitors and changing markets that took place there at regular intervals. This breakfast quickly became very popular, probably also because of its low price. At that time, the churros and porras were also known as fruta de sartén ("fruit of the pan"). The chocolate has a longer back-reaching history and tradition as a food; it was introduced earlier from America , where cocoa in pre-Columbian times a. a. served as a medium of exchange .
Today it is impossible to say exactly when the custom arose of eating chocolate and churros together for breakfast. However, as described above, it must lie between the beginning of the 19th and 20th centuries; some put the date of origin in the 1920s, but there is no evidence for this.
In some countries such as B. Cuba describes Chocolate con Churros a food that is offered during the Velorios (evening events).
The typical place to eat chocolate con churros is the so-called churrería . It is a kind of café , mostly furnished with marble tables, marble floors and a marble counter to recreate the atmosphere of the 1920s. The churrerías open very early, from 5 or 6 in the morning, so that they can offer this breakfast to the workers on the early shift. Today, the youngsters are also among their early guests, who have breakfast there after a night of partying or dancing before they return home.
It is also possible to take Chocolate con churros home with you in the form of a take-away . You get a mug with hot chocolate and a bag with churros, but not all restaurants offer this service.
The Chocolate con churros served in other cafes and bars. In the Peruvian cities, churros are sold in small stalls practically on every street corner. They are traditionally eaten without chocolate, just rolled in sugar. In some regions (for example Cajamarca ) the churros, there elongated and thick, but without the typical star shape, are filled with Manjar Blanco .
variation
Another very popular variant of chocolate con churros is the café con churros , where coffee is served instead of chocolate. But even if the drink changes, the pubs, the customs and traditions of consumption remain the same. At certain times of the year, other pastries are preferred instead of the churros. These include the Torrijas , a Spanish variant of the Poor Knights , which are mainly consumed during Semana Santa ( Holy Week ), or the Picatostes , a toasted bread. The chocolate is also sometimes offered with porras, waffles or other donuts or cream puffs . Especially at the street stalls you can find churros that are already sold filled with chocolate.
