It is not always easy to choose what to fill your stomach with to start the day, but there is a churrería in Leganés that has the definitive solution. The eternal debate of whether to have a sweet or savory breakfast is over thanks to a dish that they have baptized as porra serrana and that perfectly describes what it is about: a large porra stuffed with tomato and serrano ham that play fusion cuisine with the classic toasted bread with tomato and ham.
It is an idea that, at first, can cause rejection but that, well thought out, is not so bad. In addition, given the success it has in the hermitagethe mother churrería of this invention, it seems that the fusion of dishes works.
Mixing sweet and salty can be a dismal failure or work like a charm and, in this case, they seem to have hit the magic key. In fact, the mass of porras and churros actually it’s not as sweet as we may think. And it is that the greatest amount of sugar is added later. In fact, the most canonical cheer recipe does not have any sweetener in the dough itself.
In the case of the mountain baton, no sugar coating, just the traditional dough that is crunchy on the outside and juicy on the inside that has given the churrería so much fame in this Madrid town. Very plump and generous in length, the porras serranas could be the ultimate breakfast or snack for the undecided or for those who need an extra dose of energy.
In addition to this culinary invention, in the churrería you can eat normal porras with your sugar and lasso churros or in mini format, also dipped in chocolate and/or filled with cream.
However, those who prefer the mixed sandwich first thing in the morning also have their porra version, stuffed with cheese and cooked ham. Entering more forceful matter, we also have the churrodog, served with chips, or sausages: churros, frankfurter type sausage and ketchup and mustard mix.
Was anyone looking for a photo to illustrate the word “gocho” in the dictionary?
Photos | @churrerialaermita
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