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Churros, that long cinnamon flavored, sugar drenched, oily stick that I always have at Costco when I have a left over taste from a bad lunch that I want to wipe out. It’s one of those things that I eat that doesn’t give a favorable thought. I distinctly remember the oily taste and the sugar spilling over to my shirt and jeans. Basically, this is the churros I am accustomed to.
Enter Dulcinea (Philippines) serving Churros. This is where in my opinion, I had the best Churros. Dulcinea’s churros is cooked in a light olive oil, this effectively removes that oily taste that I am used to. It’s crispy, cooked in a light dough bent to make a German Umlaut or a Greek alpha. Demolishing my preconception that a churros should be a long oily stick you can employ to beat up a gingerbread boy. And the piece de resistance, the churros is accompanied with a cup of cocoa (chocolate). The chocolate is your dipping sauce.
Take a slice of the churros and dip it , -dip it good (Devo would proud).
I am totally vexed on Dulcinea’s churros.Its one hell of a churros that I recommend you try.