Churreria General de la Republica
Queso de Cabra con Miel / Relleno de Nata, Canela y Miel / Dulce de Leche
Established in Mexico City as far back as 1990, the Capital City’s first purveyor of modern Churros according to many, Churreria General de la Republica is located a short walk from Museo Frida Kahlo and with a wide range of freshly fried and filled Churros offered throughout the day the store remains as popular as ever at its Coyoacan outpost where visitors to the Olympic Village or students from a nearby University form the bulk of their clientele.
Located adjacent several other eateries and watering holes, a small space with little more than a counter, fryer, refrigerator, blender and Espresso machine without indoor seating, the format at Curreria General is akin to a place like Starbucks where patrons approach the counter and place an order only to see the staff spring into action, the acceptance of Visa or Mastercard a welcome situation as most small shops in Mexico City are cash-only, though the Donuts are certainly affordable for those who don’t mind carrying a few Pesos.
Playing Taylor Swift, and thus feeling even more ‘American’ than the idea of ‘artisan’ Churros already seems, it was with seats taken on a bench in the sun outdoors that a short wait followed orders being placed, two staff members using a clawed hammer and several drops to the floor in order to break up Ice Cubes used to make a Moka Frappe that still came out less than homogenous in its texture, though the balance of Espresso and Chocolate was still acceptable as a mid-day pick-me-up.
Offering both sweet and savory flavors, the Guayaba sold out as the team had not yet had time to make it that day, it is admittedly quite surprising that the low price of just 17-25 Pesos delivers an item filled with 100% natural fillings, each stick about 1/2 the size of a traditional Churro filled from both ends with a flavor of choice, the Dulce de Leche version as well as one filled with Cream, Cinnamon and Honey both obviously quite sweet while the tangy Goat Cheese and Honey version tasted like something that might well be served at a fine dining restaurant Stateside as part a whimsical Cheese Plate versus, perhaps, an amuse or pre-dessert.