- Chicken empanada, churros, and croqueta.
We’ve been blessed with lovely, temperate days late into our “cool season.” Cool weather is prime time for churros, starting with the holidays when out-of- town guests crave the doughy fried treats after holiday gatherings. Really, any cool night is perfect. Churros are also an ideal, all-absorbent snack to cap a long night of overindulgence; take note all of you WMC’ers.
I love the churros at La Palma on 8th Street (6091 SW 8th Street, Miami). For a buck-fifty, you get a hot bag of four churros along with an absurd amount of sugar. Add a cup of hot chocolate and you are in midnight snack heaven. La Palma has the standard features you find at a Cuban counter–croquetas, coladas, and plenty of animated conversation.
- Behind the counter at La Palma. It’s open 24 hours.
I recently tried the churros at Sra. Martinez, Michelle Bernstein’s new place, and those were amazing too. Of course, the price point is different, but you get a heaping plate of freshly fried goodness, in significant contrast to the more restrained portions of the tapas. Bernstein knows where to be a little exagerada. The hot chocolate for dipping has a slight spice kick for a more gourmet churro experience.
Times are hard, but it’s important to savor a little bit of the good life with friends and family. On a cool night, treat yourself, whether it’s to the upscale version at Sra. Martinez, or the man-on-the-street snack in Southwest Miami.
Can’t wait to try this! Fortunately, there’s a new “La Palma” in Hialeah, right on 122nd St. by my house. Looks nice, too.
La Palma is on 8th Street and 62nd Ave, not Flagler and 69th.
Also, I take it you didn’t try their fritas, which are Cuban style hamburgers.
Woops! Thanks Carlos. I was just there last week too…
I take it you are recommending the fritas? I’ll have to give theirs a try. I’ve tried them before and just didn’t love the whole potato stick thing. But I’ll try anything twice!
On my way to Sra Martinez for the first time Saturday night. Excited just to get out of the house and try something new. 1yr old baby tends to keep things close to home.
Any suggestions? I’m a sucker for rabo and the pork belly looked right on the money. Bone marrow also. I have a feeling this dinner is going to be expensive, but worth it.
I love the churros at La Palma on 8th Street (6091 SW 8th Street, Miami).
So do I; they are BY FAR the best churros in miami. Have their hot chocolate too while you are at it. But since I’m a bit far away I make my own!
I loved the mushroom croquetas and the bacon wrapped dates. My cousin Mercedes said the rabo encendido was heaven itself, so you are probably going to love that. Let me know what you enjoyed!
Adriana–Thank you for sharing your recipe. Love the step by step photos. I had to laugh when you mentioned Nitza Villapol! I have it too….
La Palma is past it’s frita prime. I’m sorry to say this Carlos, I was there last week and those fritas are not very good anymore, now the Churros, that’s another story.
You forgot to mention they sell money from Cuba and baseball cards.
Burger Beast — I also forgot to mention the comic books!
BB,
They also sell old Cuban money, not that is worth anything.
La Palma was an institution for me. I grew up down the street so I’ve been going there since I was a kid. So many late nights ended up there.
I don’t live by there anymore so I rarely go, but occasionally I stop by for a frita and a couple of croquetas.
I still like them.
i live near Sergio’s now and go there very often and they have some very good food but I hate their fritas because they use American hamburger buns rather than a Cuban bun and they use canned potato sticks instead of making their own like La Palma does.
I feel like driving out there now because it’s been a while. I just love how they never close.
I would always put the croqueta inside the frita and add some hot sauce and damn, it’s good.
But Trina, if you’re not into the potato stick thing then why force it?
If you’re still interested in reviewing Cuban food, I recommend the Vaca Frita from Sergio’s or Havana Vieja.
If you want to try an Italianized Cuban sandwich, check out Sarussi on 8th St and 69th Ave.
Carlos—You see, I had the potato sticks from the can–that’s what I thought they all were. Obviously, I have not tried the real thing and I should give fritas another chance. I will definitely try the vaca frita from Sergio’s and Havana Vieja. I used to live off of that part of Coral Way, but I never tried Havana Vieja.
I am going to have to make a trip to La Palma…I LOVE Churros con un buen chocolate! Thanks for the idea!
I’ve tried La Palma’s churros, and really, the ones at Churromania at Dolphin Mall (there’s other locations too) beats out La Palma and Manolo’s Churros. I have not yet tried Churro Station or Sra. Martinez, but it is hard to imagine any better than those at Churromania.
Jordan, I might have to try Churromania again, but I’ve had those a couple of times and they tasted like the frozen kind. They didn’t have the same freshness as the ones I’ve had at other places. What kind do you get there?
I thought Cuban Churros from before Castro were made with “Yuca” Am I wrong?
Thanks,
Luly
Luly, I confess I have no idea. Fried yucca=yum. Fried yucca with sugar=hey, I’ll try anything twice. And that might be quite good, although very different from the churros we eat here. Anyone else heard of churros made with yucca?
I thought churros were made with Yuca. All these recipes that use only flour are BS.
My mom always told me that churros were made with yucca when she was a little girl. Does anyone know the recipe with yucca?
(HEY- gluten free!!!! lol!)
Churros
•Ingredientes:
•500 gramos o 1 lb. de yuca fresca.
•100 gramos 1/8 lb. de harina de fecula de maiz maicena
•1 huevo
•Sal al gusto
Preparacion
Se pela y lava la yuca.
Se hierve sin que se ablande demasiado y se muele para obtener una masa homogénea.
Se mezcla la yuca con el huevo batido, maicena y sal. Se introduce la preparación en una manga o utensilio con una boquilla con una estrella en la punta. (Cookie Press)
Se deja caer la masa de los churros en aceite bien caliente 380 grados para freírlos hasta que se doren.
Polvorear con azucar y a comer se dijo!