Level: Executive Chef

Chocolate with churros.

Chocolate with churros is a typical dish of Spanish gastronomy, also spread in several Latin American countries such as Argentina, Chile, El Salvador, Mexico, Paraguay, Peru and Uruguay for more than a century. It is eaten as breakfast at very early hours and sometimes it is served as a snack. It is a typical Spanish food that is often eaten during the cold winter months. This dish is a balanced contrast of flavors, mixing the bitter sweetness of the chocolate with the salty and oily aromas of the crunchy churro. History. Breakfast with churros in Madrid dates back almost to the beginning of the 19th century, it is quite possible that the churro was first introduced in the street fairs that frequently roamed the capital. Surely the popularity of the churro (or its larger variant, the porra) as breakfast was growing until it became highly popular due to its low cost, at that time it was called pan fruit. Chocolate, on the other hand, has a longer history, whose invention and name date back to Mexico and its pre-Hispanic cultures, and is derived from cocoa, also native to Mexico, where it was once a common currency among pre-Columbian peoples of Mesoamerica. Given these two elements (chocolate and churros), the exact moment between the 19th century and the beginning of the 20th century when this breakfast pairing was invented is unknown (some say without details that it could have been born around the 1920s), perhaps popular wisdom was the one that spontaneously indicated the suitability of this pairing. So about churros with chocolate goes my next dish.

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