96 – On “Churros Del Famoso”: Triptych 12

Wikipedia defines a churro as a pastry made out of fried dough, that can be either thin or thick. Dipped in chocolate and eaten as breakfast fare, churros can now be eaten as a snack any time. It’s popular both in Spain and other areas influenced by Hispanic colonization like Latin America. In the Philippines, churros are a popular staple in some Spanish restaurants like Dulcinea. However, there has been a resurgence in the snack’s popularity—with the opening of Churreria La Lola. This triptych features some churros I’ve tasted recently, and how they fared.


S&R is known for its delicious and affordable pizzas, with standalone S&R Pizza stores opening in various places. But did you know that they also serve churros? Yes, you read that right – and they have two variants: cinnamon and Bavarian filled. I tried out the latter, and an order consisting of two pieces costed me P49.

The churros are as long as a regular ballpen, and thick to accommodate the Bavarian cream. Bite into one and you’ll find out it’s baked instead of fried, which makes it less oily. The only drawback I see would be the churro shell’s soft texture. I don’t see any problem with it filling-wise as it’s packed with Bavarian cream that oozes out at first bite.

My verdict? ¡Muy bien!


The Bayleaf Hotel in Intramuros, located beside the Lyceum of the Philippines University, is home to the Cioccolata Churros Cafe. This cafe serves as a laboratory for the university’s culinary arts students to hone their kitchen skills in creating delectable offerings. Of course, we tried out their signature churros—it would be a shame to visit and not order their specialty.

Cioccolata’s churros cost P100 per order, with six pieces of fried pastry dough and a choice of either chocolate or caramel dip. As with tradition, I chose the chocolate dip. These churros come close to the real thing, if you ask me. The right amount of crunch and sweetness, perfect star-shaped pastry dough with the right length, and a minimal amount of oil make this a fantastic take on the snack. There’s an extra charge for additional dip, but I believe one is enough.

What can I say about Cioccolata’s churros? ¡Excelente!


Since opening last December at the Rockwell Power Plant Mall in Makati, Churreria La Lola has made churros trendy once more. It now has three branches as of this typing: the flagship branch at Power Plant Mall, one at SM Aura in Taguig, and the newest one at UP Town Center along Katipunan Avenue. What makes this joint special is their wide variety of churros—both the dipped ones and a whole other bunch of creative takes on the fried pastry snack.

I treated myself to some churros from La Lola after serving as a photographer for a company event. Their large order right here consists of twelve pieces of churros, coupled with their chocolate dip. These churros are to die for: large, fluffy, and crispy—perfect for dipping. However, let me warn you that these are rather rich that it takes only a few pieces to get you full. I managed to down nine before tapping out, but it was worth it.

I don’t mind not finishing these, because these churros are ¡a toda madre!


That ends this triptych; I invite you to try out these yummy snacks. Until the next review, buen provecho; enjoy your churros, amigos.

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8 thoughts on “96 – On “Churros Del Famoso”: Triptych 12

  1. I studied at LPU, and I spent most of my afternoon breaks eating churros at Cioccolata. Oh how I miss those! 🙂 They’re heaven at every bite and perfect with hot tea (in my opinion). You should try Dulcinea’s churros too— madness! Haha. ❤

  2. Pingback: 150 – On Tracing The Galleon Trade Route: Cube 1 | The Monching's Guide

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