Churros with a taste of history, family effort and secret formula
The most emblematic corner of the Plaza de los Naranjos in Marbella is, without a doubt, the one that houses the historic Churrería Ramón. In fact, it is a tradition, with a sweet taste, to have some churritos in its beautiful terrace accompanied by coffee or chocolate. Or, as a surprise, drinking a good natural juice, knowing also that they were the first in the city of Marbella not only in the “Art of the Churro”, but also in the healthy habit of putting orange juice, and today multifruit, in the diet of their customers.
Founded by Ramón Navas in 1941 as the first churro shop in the city, it still keeps the name of the founder in homage to him, although it was actually his son Pepe Navas, who runs it nowadays, who gave the shop the category of “Spanish Churro Temple”. Since the beginning, when grandfather Ramon sold the churro wheels set in strips of reeds from a nearby river Rio Verde, when it was just a small garage converted into a family survival business, a lot of time has passed.
A lot of effort: up to three thousand small wheels a day came to fry Pepe since he was fifteen years old to get his family through it; and it speaks of a humble but visionary man of the hotel industry, like many of the illustrious characters of the city who have made Marbella what it is: a paradise known worldwide in the field of luxury. The secret formula of the family (select wheat flour, high-end oil changed daily, optimal water temperature, special frying technique… and so far you can count) has managed to make the simple something unique and delicious, and something inconceivable: a digestive churro, nothing greasy, fine and delicious.
This is precisely what the journalist José Ribagorda highlights in his book “De las cosas del comer”, in which he dedicates a whole chapter to this establishment. He refers to his churros as “a simple luxury” and again flatters his churros by describing them as “the elegance, the majesty of what is well done”.