Potato-Powered Churros

Mash-ups have long been part of the innovation playbook in U.S. foodservice, but the best ones still manage to surprise diners with a fresh point of view. That’s the case with the Churros Bravos at traditional Spanish eatery Macarena. This shareable reimagines two Spanish classics: churros and patatas bravas. Instead of traditional churro dough, Toni Santanach, chef/partner, starts with a seasoned potato base that is piped into churro shapes and fried until crisp and golden on the outside while remaining creamy within.

“It carries the familiar comfort of patatas bravas but in a more refined, almost pastry-like format,” says Santanach. The dish delivers a layered interplay of creamy potato richness, crispy texture and spicy, creamy brava sauce, creating balance and depth in every bite.

According to Santanach, the dish succeeds because it balances nostalgia with surprise. “Everyone recognizes the reference to churros, but the savory execution makes it surprising, creating curiosity,” he says. “Ultimately, it works because it takes something familiar and elevates it without losing its soul.”

Perfecting the texture proved to be the key R&D challenge. “Transforming a potato mash into something that could hold a churro shape and fry cleanly required precision,” says Santanach. “The breakthrough came from balancing moisture and structure so that the exterior crisps properly while the interior stays light rather than dense.”

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