The 2 to 6 PM daypart in Manila has always been underserved. Usually, it’s during this pocket of time when many restaurants are at their most idle. But things might soon change with the arrival of Chocolateria San Gines, which considers merienda to be among their peak hours.
“San Gines fits that space naturally because that’s exactly the role it has played in Madrid for 130 years,” says Shaan Chainani, who’s responsible for bringing the brand to Asia. Seeing the opportunity to dominate that window of time as well as filling the gap to serve proper Spanish brunch, merienda, or dessert in Manila, he turned to a well-loved churreria (they’ve been operating since 1894) recognized the world over to do the job.
What makes San Ginés what it is is how much of an institution it has become. The King of Spain has sat at those marble tables. So have Richard Gere, Dua Lipa, Mark Zuckerberg, Naomi Campbell, Rafa Nadal, Enrique Iglesias. And next to them, a family with their kids on a Sunday morning. Everyone orders the same thing. That’s the magic of it.
Beloved heritage brand
Chainani is also among the many who have long been a fan of the brand. “I was born and raised in Madrid so San Ginés is a place I grew up with. I’ve been going since I was 10,” he confesses. “My memories of San Ginés are ending a night out at 4 AM, walking down that narrow alleyway off Puerta del Sol, and finding the place full because San Ginés is open 24/7.”
He adds, “My classic order hasn’t changed for over 20 years: churros con chocolate, classic, and drinking the hot chocolate straight from the cup. I normally order extra churros on the side to keep dipping.”
Serving an estimated 20,000 covers of their signature churros per day in Madrid, San Ginés has been included in many must-visit lists, recognized as one of Spain’s most historic and iconic restaurants, and honored with the Community of Madrid’s Gastronomy Award. Given its decorated credentials, it was pretty easy for Shaan to consider bringing the heritage cafe closer to home.
On the menu
With the advent of San Ginés comes the exciting opportunity to participate in the satisfying ritual—you dip the fried-to-order golden churro into a cup of rich, velvety chocolate based on a century-old recipe; take a bite; and when the churros are all gone, you drink what’s left straight from the cup.
Also making the local menu are the classic tortilla Española, gambas al ajillo, chistorra sausage, mejillones with fresh chips and Tabasco, and paella de mariscos.
In terms of Manila exclusives, they have rice bowls inspired by Madrid flavors, bocadillo sandwiches, and a highly marbled COVAP Ibérico Spanish ribeye served with patatas fritas.
“Manila and Madrid have more in common than people realize,” he says. “The culture of gathering. Merienda. Long family meals. The way Filipinos sit down with food the same way Spaniards do—unhurried, together, always with something sweet to finish. And the Spanish heritage runs deep here. Churros, chocolate, the afternoon ritual, none of it feels foreign in Manila.” If anything, the arrival of San Ginés feels more like a homecoming than an importation.
Chocolateria San Ginés is located at the ground floor of The Podium Mall, 12 ADB Ave, Ortigas Center, Mandaluyong.
Frequently Asked Questions
To achieve the perfect crispy texture, fry the dough in high-temperature vegetable oil at exactly 375°F to 400°F until golden brown. This rapid heat ensures a shatteringly crisp exterior while keeping the inside light and airy. Using a specialized star-shaped extruder is also critical, as the ridges increase the surface area for maximum crunch and help the dough cook evenly without exploding.
Store leftover churros in a breathable paper bag at room temperature rather than an airtight plastic container to prevent moisture buildup. For the best results, reheat them in an air fryer or oven at 350°F for three to five minutes until the surface sizzles. Avoid using a microwave, as this turns the starched-based dough rubbery and compromises the signature crunch of the traditional San Gines recipe.
The San Gines hot chocolate is characterized by its velvety, thick consistency and intense dark cocoa profile, which is specifically formulated for dipping rather than just sipping. Unlike the thinner, grainier texture of traditional Filipino tsokolate de batirol, this Spanish version uses a century-old recipe that yields a glossy finish. It is designed to cling to the ridges of the churro for a perfect flavor balance.
You should avoid using standard chocolate syrup or milk, as they lack the high viscosity and fat content required to properly coat a fried churro. A proper substitute is a thick ganache made from high-quality dark chocolate (at least 60% cacao) and heavy cream, simmered until reduced. This mimic’s the rich mouthfeel of the Madrid-style chocolate, ensuring the snack doesn’t become soggy or under-seasoned during the dipping process.
The most common mistakes are using water that isn’t boiling when mixing the dough and failing to rest the batter before frying. Boiling water is essential to partially cook the flour, creating the necessary elasticity for the dough to expand. If the dough is too cold or the oil isn’t hot enough, the churros will absorb excess grease, resulting in a heavy, oily snack instead of a light merienda.
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