Yeah, ok, a couple of folks have commented on the “Dreams of Chocolate” post.  But you seem to have not gotten the full picture here.  Yes, I know that you can get churros in NM.  (Mostly at Mexican bakeries, I think.)  But can you get the complete dish the way it was served to us?  The chocolate is critical.  I think that the churros by themselves would be lovely pastries, but not outstanding without the incredible chocolate.

I have not tried the Schokinag drinking chocolate that Alyse recommends, so I can’t really comment on it.  But from the page I found about it, it looks like the recommended way to prepare that chocolate would produce an extremely rich hot cocoa.  (Susan and I have tried a variety of drinking chocolate that involves cocoa+melted chocolate solids that I picked up in Vancouver last year.  It came out very rich, but very hot-chocolatey in consistency.)

But when I say ganache, I mean really thick.  The stuff we were served was the consistency of honey with a little air whipped into it.  I have never been served a hot chocolate beverage anything like it anywhere in the US, including at the specialty chocolate shop Xocoatl in Taos, which specializes in Aztec-style chocolates.  (BTW, for those in the area, they do produce a killer, uber-rich hot cocoa — sort of chocolate’s answer to espresso, down to the demitasse.)

Anyway, I always appreciate pointers to yumminess back in the US.  I’ll keep an eye out for the various sources that people have pointed out.  And I’ll be in your debt if one of you can help me find this.  But I know that I would remember having encountered anything like this in the US.  ;-)

Oh, and as another followup, one of my local colleagues listened to my story and the description of where we found this dish and identified the chocolatier.  She remarked that this is a well-known chocolate shop here and is probably the pinnacle of chocolate con churros in Madrid.  So we’re now spoiled, I’m sure, by having started at the top.  ;-)