A journey through the history of churros
The origin of the churros transports us to ancient Egypt, where they can be seen in the representations of bakery in the tomb of Ramses III. Later, these delights made their way to China, where they were known as Youtiau, a name that means ‘a demon fried in oil’. It was not until the fourteenth century that the churros arrived in the Iberian Peninsula, that their popularity has lasted over the years, with little variations, so far.
Innovations in the churreria: the case of La Selecta de Churros
Anabel Lunar, at the helm of La Selecta de Churros, located in Sagrada Familia Square, has decided to take a turn to the family tradition of La churreria eight years ago. He has incorporated both sweet and savory options in his offer, with churros ranging from Iberian ham with cheese to amazing combinations such as sobrasada churros with honey and Kinder chocolate with strawberry.
Artchur: A new era in the churreria
One of the most innovative projects that has recently emerged is Artchur, located at Muntaner Street. Directed by two Barcelona entrepreneurs, Marc and Adrià, this venue challenges traditional rules, offering churros with unconventional ingredients such as Guacamole, Hummus and even combinations with bacon and cheese. The way they make churros, without frying, allows them to present a healthier and more unique alternative.
A different approach to preparation
Artchur churros do not fry traditionally; Instead, they are preparing for an innovative recipe that involves ultra -frong and warming in the oven. This not only eliminates the smell of fried oil, but also allows for a more creative presentation, with salty options that are served without sugar.
Moja: The vegan churreria that is changing the rules
Another example of innovation is Moja, which will soon open in Torrijos Street, with the aim of being the first 100% vegan churreria in the city. Founded by Alberto Planelles, Moja stands out for its philosophy of maintaining the churro as its protagonist, offering light and crunchy options, accompanied by artisanal sauces that dispense with preservatives and dyes.
Tradition vs. Innovation: The debate in the world of churros
Despite the increase in these new proposals, there are those who prefer to stay true to the roots. Sílvia Argilés, from the historic churreria J. Argilés, claims that their customers, of all ages, seek the simplicity of traditional churros. Its strategic location causes you to locate both young people and families, keeping the tradition alive in an increasingly full of innovations.
With the growth of these new initiatives, Barcelona becomes a laboratory of flavors where churros, a food that seemed to be stagnant over time, are constantly reinventing themselves, offering a range of possibilities that satisfy both traditional and more lovers. Adventurers.
