Zagat Editor Jacqueline Wasilczyk recently visited La Churreria, a new sandwich and pastry offering from the owner of Nolita's neighboring Soccarat.

Owner Lolo Manso on the concept: The concept of La Churreria is to bring part of Spain to New York because I know people that myself as well are missing churros and chocolates: A very traditional and authentic, and is part of the Spanish soul.

Manso on making churros: The process of making churros is very simple, but as well is a little bit tricky. We need flour, oil, water, and a lot of love. We make the the dough, put it in a little envelope, push a button and the churros comes. The equipment comes from my hometown, Valladolid. These people have this factory for 50 years, and the equipment that we have is a little sophisticated because it comes with a little computer.

Manso on the menu and decor: We have a very interesting menu because besides the churros, we have about nine different sandwiches. The decor is inspired in the Spanish-style from Talavera de la Reina, we have the tiles that come from Talavera de la Reina from Toledo, and as you can see from the front, there's a counter that when you have good weather, there's a little window that you can have the chocolate and cafe by there.

Manso on the location: La Churreria is going to compliment Soccarat in a great way because Spanish people they love to have some chocolate con churros, even sometimes if they finish dinner here, they can have dessert next door.

For more information about La Churreria and other new restaurants, visit www.zagat.com/buzz.