In a city already fixated on goofy glazed treats, 180 swooped in and perfected xurros, Spain’s signature long, skinny fried tubes—digging deep into Euro tradition, adding Portland-playful fillings and chef collaborations, and achieving a level of commitment rarely found near a deep-fryer. The tiny café, co-owned by Ataula's Jose Chesa and Cristina Baéz with David Martin, is arguably the best Spanish xurro shop in America. It took three alums of a three-Michelin-star kitchen to nail the deets: the perfect dough (barely sweet, super crisp, seemingly weightless), the perfect fryer temperature (180 Celsius, of course!), and a crazy plan to fry and fill orders on the spot. Meanwhile, 180’s xocolata drinking chocolate transcends with PDX’s outstanding small-batch Cocanú, whose bars are complex in ways you can’t explain. In late summer 2017 the crew added one more obsession: xurro ice cream sandwiches. The poster on the cafe's wall says it all: we now live in XURROLAND.