WATCH | Boqueria executive chef Marc Vidal realized there's no need for a s'more with crumbly, boring graham crackers when they can be swapped out in favor of soft, sugary churros.
Introduced to the Boqueria's menu earlier this year, churro s'mores got a boost from fans on Instagram during Dessert Goals' #DessertFest event in New York City last month. Vidal, 39, told Circa his dessert was inspired by the classic s'more.
"So, we created a churro cookie [for our version]," he added.
We were ready to do, like, 700 churros, and we had to come back to the restaurant to make more for the next day. Almost double.
Feedback from restaurant patrons was positive, he said, but the churro s'mores got next-level love at DessertFest.
One fan on Instagram described it as a "fairytale" experience.
An important import
Surrounded by his family's restaurants in Spain, Vidal was 16 when he started cooking. After a three-year residency in Miami, he moved to New York City seven years ago.
Cuisine isn't the only connection he has to the homeland. Vidal imported a metal pipe from Spain for a kitchen contraption that squeezes churro dough into skinny tubes. Those tubes are coiled into circular cookies that sandwich torched marshmallows and half-melted chocolate to complete the distinctive dessert.
- Churro sundaes
- Churros stuffed with Nutella
- Churros stuffed with dulce de leche
- Churros with different flavors of ice cream
- Traditional churros served with chocolate
WATCH | Can't get enough unique sweetness? Check out the cookie-dough egg roll, served at Jackson's Bar and Bistro in Nashville.