Wow, the Spanish donuts at Cobras and Matadors were pretty excellent poofs of fried dough with soft warm centers and a slight dusting of cinnamon-sugar. The “churros” were not your traditional Mexican donut sticks that you’d find at a fair, all firm and crispy and sometimes cold and stale. While this difference let down one of my girlfriends, I found the fresh warmth and bubbling softness of dough inside to be a total delight.
What befuddled me was the dark chocolate pairing. While the chocolate itself was delicious, it’s strength completely drowned out the cinnamon-sugared flavor of the donut (which the churro could have used more of to begin with). A much better dipping sauce would have been caramel, butterscotch or even an icing-glaze to harmonize with the subtle flavors of the fried deliciousness before us.