The dough is then placed into a big metal tube called a churrera, which squeezes it into long, round spirals right into hot aceite (oil). Once fried until golden brown, the giant spiral is lifted out, drained and cut into smaller pieces. The porras are sprinkled with sugar and served warm, usually with a cup of chocolate espeso (thick chocolate) for dipping. In some cafés, you can even watch the cooks make them through a window. The sizzling sound and the smell of fresh porras fill the air!
Ask yourself: Do you think it’s easy or hard to make porras? What other foods do you know that are fried in oil?
Yes! Porras are part of everyday life in Madrid, and they tell us a lot about Spanish culture. Because the ingredients—flour, water, and oil—are local and easy to find, people have been making porras for many years. They’re a perfect example of how simple foods can bring people together. In Madrid, there are special cafés called churrerías (churro cafés) where people gather to eat porras, talk and laugh. Some, like Chocolatería San Ginés, have been serving porras and chocolate for over 100 years! Porras also show how food fits into the rhythm of life in Spain. Spaniards often eat a light breakfast but take time to enjoy it with friends or family—it’s not rushed. Sharing porras and chocolate is about connection, community and comfort. Think about it: What foods bring people together in your community? Pancakes? Bagels? Maybe something else?
