“I grew up eating [churros],” says Marc Vidal, executive chef of Boqueria, a Spanish tapas bar with locations in New York and Washington, D.C. “The flavor profile makes them the perfect sweet to get creative with, so we love to incorporate different seasonal fruits, ice cream and more to mix things up. Our guests love trying new spins on the traditional version; they are hands-down our most popular dessert.”
The Not-So-Basic Churro
