The aroma of churros fills the streets of Malaga every morning. In cafés and churrerías (churro shops) throughout the province, this traditional Spanish gastronomic delight is a must-have. Especially during the winter months, when a plate of churros with chocolate is the best option to shake off the cold, whether it's early in the morning, for an afternoon snack, or in the evening.

The historical tradition of churros in our country has led to numerous denominations, varieties, and recipes: from the traditional "ruedas" (wheels), which are smaller and circular, to the famous "porras," stretched and slightly thicker, or the "churros madrileños," shaped like a loop.

But if there is a variety that can be considered the authentic Malaga churro, it is the "tejeringos." "Tejeringos," also known as "jeringos," are the traditional churros of the province of Málaga (and also common in other parts of southern Andalusia).

They are a variety whose preparation is much more complex and artisanal, as they must be entirely hand-drawn. Their dough must always be fresh, unlike "porras" or "churros," which can be frozen. They are named after the syringe-like instrument used to make them.

Varieties

"Tejeringos" are now a product that can only be tasted in some specific churrerías in the province due to the enormous time investment required for their preparation.

However, the evolution of churro recipes has led to the emergence of new flavors and varieties: filled and chocolate-covered "porras" or "churros" with vanilla, churros with cinnamon or sugar, among others. However, the most consumed ones are still the traditional churro wheels and "porras."

Both share a common dough made of flour, water, sugar, and salt. The main difference between them lies in that "porras" contain a very small amount of baking soda, and the proportion of flour is slightly higher than in churros. There is also a minimal difference in their preparation: different tools are used to pour the dough into the oil, and in the case of "porras," the dough is allowed to rest for a few minutes before frying.