Adonde fueras, ¡pide croquetas!

Even in my childhood, croquettes ranked high on my “What I love to Eat” list. Unfortunately, these crispy treats were only served on Christian holidays. So, I eagerly looked forward to Easter, Christmas or a First Communion party to enjoy this delicious patato-based dish again. Traditionally, they were homemade. With the unbeatable “millecroquettes” a batch of croquettes could be made in no time. And yes, they always disappeared as fast as hot cakes.

When I moved to the Iberian Peninsula, my love for croquettes flourished once more. No suprise there.

Renowned Spanish chefs have refined the originally French recipe and elevated it to new heights. Rightfully so, the “croquette” belongs to the select group of Spain’s most popular tapas.

What’s the secret of the Spanish croquette? Just to be clear, we’re not talking about its cousin, the potato croquette. Well, the key to its success lies in the creamy béchamel sauce, which is always used. The fillings – such as jamón ibérica , bacalao (cod), gambas al ajillo (garlic shrimp), spinach...give it a rich flavor.

When you step into a tapas bar, you’ll often be served three or more types of croquettes. Just order a “surtido” (assortment) and let your taste buds indulge as you try them one by one. For the daring: go for the ones with “rabo de toro” (oxtail). A true delicacy of the Gods!