Tejeringos or Jeringos in Malaga; in Madrid porras and in Seville we have the custom to flag them as calentitos , why does it receive this denomination in Seville?
Churros, with distance and variations, are consumed all over the world. You will find them in Mexico and Argentina, also the popular youtiao in China or under the term “sfinj” in Morocco or accompanied with cheese and aguapanela in Colombia.
In Spain we can boast of preparing them as an inseparable element of Sunday breakfasts, although they are not known by the same name in all regions of the country.
Theories abound as to their origin and etymology, although the most widespread theory is that the concept we use in Spain refers to the antlers of the churra sheep, a breed native to Castilla León. That it was eaten by shepherds as a substitute for bread is among the suppositions.
The combination of flour, water, oil, salt and sugar has resulted in a multitude of recipes like this one, possibly linked to Arab cuisine and fritters.
There are so many conjectures that there are even those who assume its most primitive origin with the Romans, the Egyptian civilization.
The most widespread of them all places its appearance in Spain at the hands of the Portuguese coming from China and the legendary youtiao (salty snacks, in this case).
Be that as it may, churros arrived in the Peninsula and also spread to other regions of the world, able to give it its own character and social function. Incorporating chocolate into this morning tradition would come somewhat later.
Why are churros called “calentitos” in Seville?
On the other hand, in the variations and evolution of the churros we eat in Spain also lies their richness and versatility.
Porras, potato churros or calentitos (in other areas of Andalusia also tallos or jeringos) coexist together elevating and justifying hypercaloric mornings.
Huelva and Seville designate them as calentitos and it is the “calenterías” who elaborate this popular snack. Regarding this name, they say that it has to do with the temperature at which they are prepared. In contrast to other doughs, churros are made with boiling water.
Far away is the seasonality of them, beyond New Year, Fair or Easter, the calentitos are already a tradition capable of being taken from Monday to Sunday.
Not necessarily first thing in the morning, either with a coffee or accompanied by the classic chocolate will delight those who indulge in this tempting snack.