Xurreria Trebol
Baccala Fritters
Chocolate Churro
Vanilla Churro
Dulce de Luche Churro
Originally opened in the 1950s by Juan Bacells Xurreria Trebol is said by many to sell Barcelona’s best Churro, and although he and his wife have long since retired with their son and grandchild left to operate the storefront it appears little has changed in terms of Trebol’s popularity, the walk-up counter currently doing so much business with the late-night crowd that it is even open consistently from Friday at 09h30 until the wee hours of Sunday morning.
Situated at Carrer de Còrsega 341, a quaint street sandwiched between the picturesque Gracia neighborhood and an area heavy with tourists taking in Guadi’s Sagrada Familia, it is with limited nearby parking that guests approach Trebol by foot and although the façade may not look like much it is truly what’s on the inside that counts, several warming trays and store shelves lined with fried treats ranging from hand-cut Potato Chips and Hotdogs wrapped in Pastry to at least a half-dozen styles of Churros plus Donuts, Empanadas and Cookies.
Friendly and efficient in service, a bilingual young man behind the counter explaining the choices while casually chatting with a Police Officer, it was without much hesitation that the decision was made to invest in a total of five choices tallying less than €10, an unphotographed bag of Chips said to be very crispy and well-salted by the person who ate them while two golden orbs described as Baccala Fritters were unfortunately a bit too much dough and not enough Cod.
Opting for filled Churros instead of the traditional thin ones, none of them made to order and thus questionable as to when exactly they were prepared, it was after getting back to the car that first bites were taken of a thick-cylinder filled with Vanilla Cream, the exterior golden and crunchy with a whole lot of Granulated Sugar while the inside was unfortunately a bit soft thanks to the Cream’s thin consistency.
Moving on to two additional Churros, both the Dulce de Leche and Chocolate Cream thicker than the Vanilla and thus maintained in the Churro’s cavity without soaking in, suffice it to say that Trebol’s Dough fairs similar to most in terms of both texture and oil content, though one would imagine the product is better when hot and fresh from the fryer.