Liza de Guia is a video journalist whose blog, Food. Curated., profiles people who produce interesting food in New York and beyond.
To me, Alex Raij is a saint — a churro saint. Ms. Raij, the co-chef and co-owner of La Vara, a Spanish restaurant in Cobble Hill, Brooklyn, created a churro for her brunch menu that, in my opinion, is the holy grail of churros.
From street food vendors to Zagat-rated restaurants, my crusade for the perfect churro — which is essentially an elongated Spanish doughnut — has spanned years and the entire city. I’ve chewed on cinnamon-starved cardboard logs. I’ve suffered sponges full of dirty oil. I’ve sat hungry and hopeful, awaiting the arrival of someone else’s favorite churro, only to be left disappointed, dejected and exhausted, with nothing to show except cinnamon and sugar in the deep lines of my hands.
What makes La Vara’s churros stand out is the ratio of sweet, crunchy exterior to moist, doughy interior. That interior is pillowy and eggy, infused with vanilla and brightened with a hint of lemon. And Ms. Raij insists that you must eat it fresh, right out of the fryer.
via:http://www.nytimes.com/2014/04/14/dining/video-la-varas-churros.html?partner=rss&emc=rss
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