Chocolate Modica y Churros
This style taps directly into the Mexican and Spanish drinking chocolate with a side of churros – “We have three kinds,” owner Leon Grodski de Barrera explains, “the Guadalajara, the Modica and the Granada, and those vary in sweetness and thickness.” The Modica has a medium, velvety thickness to it, though definitely on the thicker side if you compare it to a regular hot chocolate. It’s also vegan, made with soy milk. “[It’s] named after the Sicilian city that has been making post-contact Aztec chocolate since the Spanish ruled Sicily in the 16th century (while they were simultaneously conquering Mexico),” Leon says. “In a sense, choosing Modica is true to how we look back to histories and stories, and in this case connects to my Sicilian background with [my wife and co-owner] Areli’s Mexican background.” Adding a plate of classic cinnamon sugar churros for dipping is a must.