(Comes With Recipe)

Enjoying churros and 'chocolate a la taza' in the morning - or sometimes in the middle of the night - is one of the pleasures we look forward to every time we visit Spain. In every town and city in Spain the smell of churros freshly made by street vendors greets you. In Sevilla, for instance, there is a big Churro stand right outside the fairgrounds of the Feria de Abril, always packed with visitors.

Our high quality churro maker brings this experience to your home. It is made in Spain by Bernar, the leading manufacturer of churro makers for generations. It even comes in a tidy drawstring bag! Each one includes a classic recipe and detailed instructions. We recommend cooking them in a deep fryer using vegetable oil, or lard, but you can also use a frying pan a couple of inches deep.   (more info)

(Comes With Recipe)

Enjoying churros and 'chocolate a la taza' in the morning - or sometimes in the middle of the night - is one of the pleasures we look forward to every time we visit Spain. In every town and city in Spain the smell of churros freshly made by street vendors greets you. In Sevilla, for instance, there is a big Churro stand right outside the fairgrounds of the Feria de Abril, always packed with visitors.

Our high quality churro maker brings this experience to your home. It is made in Spain by Bernar, the leading manufacturer of churro makers for generations. It even comes in a tidy drawstring bag! Each one includes a classic recipe and detailed instructions. We recommend cooking them in a deep fryer using vegetable oil, or lard, but you can also use a frying pan a couple of inches deep.

Served along with the churros, 'Chocolate a la Taza is Spain's famous thick hot chocolate. Rich and creamy, it is thick enough to scoop with your churro. Just heat with some milk in a sauce pan and you will be enjoying the classic combo in no time.

When we lived in the town of El Puerto de Santa María in the province of Cádiz thirty years ago, we would often see two families making churros by the market gates. The churro batter would sizzle in a caldron of hot lard as the husband would extrude the batter into long pretzel type shapes. Then his wife or son would take a thin iron rod to lift out the toasty churros as they became golden brown. They would snip them into handy pieces, fill up a cone made of a page from an old newspaper, sprinkle with sugar, and deliver them to you for 5 or 10 duros (5 peseta pieces).

In recent years the churro vendors have switched to sunflower oil, a nod to modern times, but in many towns you can still visit their stands as in years past.  (less info)