DON CHURRO: The Secret of One of the Best Authentic Spanish Churros in Manila!

Don Churro
We love churros! 🙂 Recently, we tasted one of the most authentic Spanish churros we’ve had in Manila, thanks to Don Churro!

Here’s the secret to why his churros are so good…  

Don Churros
Spanish Marc Puigtio–also known as Don Churro–explained to us the secret of his authentic Spanish churro.

Don Churros
It starts with the churro flour mix from Spain.

Don Churros
They add hot water and nothing else.

Don Churros
The water and flour are mixed on the spot before getting fried.

Don Churros
The mixture is stuffed in a special churro maker…

Don Churros
…squeezed and cut to size…

Don Churros
…and then fried. They fry just the right amount that you can eat.

Don Churros
The churros are fried in hot olive oil. 

Don Churros
The result is crisp, clean-tasting churros with a firm bite and chewy inside.

Don Churro
You can put cinnamon and sugar to taste. Best dipped in their dark chocolate! 🙂 

Don Churros

So the secret is just in the freshly made, simple mix of churro flour and water, the churro maker, the use of olive oil, and the Spanish spirit. 

It would be nice to have a variety of dips and toppings you can customize based on preference.

Congrats to Marc and Besay of Don Churro for elevating the authentic churro experience in Manila! 

Check them out every Friday and Saturday night at Midnight Mercato, and Sunday Mornings at Legaspi Market.

For more info, visit their facebook page, Don Churro.

Live an Awesome Life,

Anton
Founder, www.OurAwesomePlanet.com 

Disclosure: Don Churro is a vendor at Midnight Mercato which I co-founded in Manila. I wrote this article with my own biases, opinions, and insights. Read Our Awesome Planet Complete Disclosure Policy here.  

P.S. Here are the Don Churro prices at Midnight Mercato.

Don Churro

2 thoughts on “DON CHURRO: The Secret of One of the Best Authentic Spanish Churros in Manila!

  1. Pomace Olive Oil is the last squeeze from the olives and it does make economic sense to use this instead of Extra Virgin or Standard Olive oil specially in the volumes needed for commercial deep frying. Personally, I do use Pomace as well for everyday cooking and frying. It still delivers that Olive Oil flavor anyway. Extra Virgin is best as a dip for bread or in salads.

  2. I think that the price they are charging for this simple product is totally outrageous. It’s made out of simple ingredients and it’s so easy to make. I cringe whenever i see entrepreneurs who take advantage of the hype in the food industry while some bloggers exaggerate on the quality of the item. In addition, they should not be proud of saying that they are using pomace olive oil for frying. I would be impressed if they used real olive oil because pomace oil is really made out of bad stuff, it’s not even fit to be called as olive oil. Try to search how it is processed and you’ll be surprised. Cheers!

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