churros. PHOTOS BY ANNE A. JAMBORA
There’s a churreria in town that’s driving people crazy. If you’ve been to the Power Plant Mall at Rockwell recently and noticed a long, winding queue at the food court, then you’ve stumbled into the much-talked-about Spanish chocolatería.
Called La Lola Churreria, this small chocolate café serves churros in conical boxes, with an option to pair them with hot Belgian chocolate dip.
Churros, traditionally a Spanish breakfast fare, are now fast becoming a favorite snack item for Pinoys.
La Lola’s, prepared much like in the iconic Chocolatería San Ginés in Madrid, is also made of flour, salt and water, and deep-fried in olive oil.
From the frying vat, the hot churros are set on top of the table, where they will be sprinkled liberally with refined sugar. Churros are crunchy on the outside, and moist on the inside.
Eat the churro on its own, where the sprinkled sugar becomes a delightful contrast to the slightly salty taste, or have it with hot Belgian chocolate (P60-P130) which is sweetened—so it’s an excellent dip if you’re craving for sweets. The Classics come in three sizes: medium (6 pieces) for P110; large (12), P195; and extra large, P275.
XOXOs are churros stuffed with Nutella, dulce de leche, strawberry jam or peanut butter (P120 each). Don’t like sweets? They also serve Churros Bravos, salty mini churros with aioli and salsa brava (P195).
Dunk. Bite. Chew. Repeat.
LA Lola Churreria cafe
