xooro opened up in Southern California introducing yummier versions of fritters. The treats are probably some of the most original creations I’ve seen in the world of dessert…the flavors range from chocolate coconut, mississippi, triple chocolate, mango, maple bacon–they even have gluten free xooros. Seriously I am willing to fly to SoCal just to get a bite of this dessert…
How did xooro come about?
Being in Madrid watching the youngsters at the wee hours and wanting to bring something cool and unique to the US
How did your fascination with fritters come about?
I’ve always loved food so it wasn’t difficult for me to come up with the flavors, although we had huge difficulty in the application, when we started we didn’t had the technology, it took us several months to master the process, it became so natural now that most people don’t get it, but imagine setting liquid chocolate in a 300º burning xooro, physically it’s impossible and nobody believed we could do it.
You have some amazing creations (maple bacon, mango etc., flavors) – what is your inspiration for the flavors?
The key in our products is to incorporate flavors from cultures from all over the world, for example we use dulce de leche from south america, pistachio from the southern italy, dark chocolate from switzerland, vanilla creme from france, hazelnut from turkey and we use rice bran oil for the deep frying because being a health freak I wondered if japanese have been using it forever in their tempura and they stay so skinny, then it has to be good, by the way it tastes great.
Where did fritters originate and how are the US audience welcoming your creation?
The fritter name came from the idea of being a unique product description, because a xooro is the result from a cross of a churro and an éclair so you won’t find them anywhere else, the basic churros come from spain and they’ve been around forever.
What is the telling sign of a good fritter? Crispy outside, warmness soft inside.
What determines your choice on what kind of flavor is used to xooro?
Initially I wanted to put together a full line of more traditional flavors first and from there start creating more exotic ones, it’s hard to believe but most of the people still go for the traditional.
What are the most popular xooro among customers?
Triple Chocolate, Jordan’s favorite (Nutella filling, white chocolate coating), Almond Creme (Originally inspired in a more traditional spanish dessert called “Turron” we had to change the name to something more recognizable.
I love the choice of having customers choose their own fillings and topping – what is the most unique creation so far?
Peanut butter filling with nutella, dark chocolate coating with almond topping.
What was the biggest challenge/s in being an entrepreneur?
Funding and technology
What are some future flavor for debut in 2010?
S’more marshmallow/dark chocolate , Guava sea salt/dark chocolate, probably some savory ones.
The Usuals…
Why do you do what you do?
We love the fact that is so unique, we think it has huge potential, I can envision a xooro store in every major city of the world
What makes you want to wake up in the morning? My Son
Who is your inspiration? My Grandfather
If you were given the chance to relive your life all over again, who would you be?
I wouldn’t change anything
What is your favorite flavor of xooro?
Turkish Hazelnut
Your three rules to live by?
Honesty, persistency and loyalty
Your favorite bar to visit?
Hudson Bar NYC
Your city/country of origin?
Mexico City
Your proudest accomplishment?
Finishing The 2006 Chicago Marathon
Some of my favorite desserts at:
Soy Granola
http://www.diiver.com/?p=2542
Blueberry Toast
http://www.diiver.com/?p=281
Delicious Ice-Cream
http://www.diiver.com/?p=1401
Photo Credit: Xooro
