cream cupcakes
Spain is a country that has written the pages of its history through the gastronomy . And this has been the case since the first civilizations that populated the Iberian Peninsula decided that they had to do something with what they hunted and gathered from the earth. We have managed to gastronomy speaks of every corner of our country , giving each region its own identity, its first and last name, its own passport to eternity.
The chapter of sweet It is not a mere farce on the stage, nor an interval, nor an entremés. The monarchy in Spain, almost as greedy as warmongering, has been one of the architects in the elaboration of this particular history book, written from our gastronomy and where cakes, buns and other sweets have had a great role.
And then there are the sweets that have come from popular knowledge, from the heritage of grandfathers and grandmothers from other times who built true icons of gastronomy starting from the few ingredients that a life of necessity could provide them. And so they appeared perrunillas, fritters, donuts and, our protagonist today, the ** Miguelitos de La Roda .**
Miguelitos in production
So important are the Miguelitos de La Roda, that many media and blogs have dared to find out what is the best spanish sweet . On many occasions, the Miguelitos de La Roda have been imposed on other giants such as the Galician pancakes, the Catalan cream or the Santiago cake and by a landslide. What will the Miguelitos de La Roda have to cause such a furor?
AN INSTITUTION, NOT ONLY IN CASTILLA-LA MANCHA
There is no person who travels from Madrid to Levante and does not stop in the Albacete town of the wheel . And it is no longer because the small town is strategically located right in the middle of the road, but because it houses one of the best kept gastronomic treasures in our country: its famous Miguelitos.
To know what the authentic Miguelitos de La Roda are you have to buy them there . And that is what we have done, moving to La Roda and knocking on the door of the local pastry chefs so they can tell us everything about the Miguelitos.
There in La Roda they are not competition, because in the year 2000 they decided to join in the Association of Producers of Miguelitos de La Roda to protect and boost their fabulous Miguelitos. In 2015 they obtain the patent for the appreciated sweet and since then they work as a registered trademark.
Eloy Avendano Ruiz , marketing director of Miguelitos Ruiz, is the grandson of the founder Ángel Ruiz and son of Eloy Avendaño (Father) who is the factory director and responsible for the production of these famous sweets for more than 30 years.
his uncle, Don Jose Ruiz , is the president of the company, one of the Miguelitos de La Roda houses with a titanic family vocation, traditional in character and where they are firmly committed to quality and innovation in their daily work.
He tells us about the history of the Miguelitos: “ Back in the 60's , Don Manuel Blanco López, a well-known and beloved confectioner from Rodense, created the first “miguelito”, and which owes his name to a great friend, Miguel Ramírez, Rodense actor who was the first to try this new cake ”. This happened in the early 1960s, and since then they have been making history.
The Ruiz family began to make the delicious Miguelitos de La Roda , following the legacy of Don Manuel and writing part of his history, creating for the first time the Chocolate Miguelitos, the white chocolate ones, the chocolate Miniguelitos and the Lorencitos.
The original essence has been recovered, as it was created, the true Glazed Miguelito in 1951 . “In 1951, in a place in La Mancha whose name I want to remember, La Roda, the career of the Ruiz family was born, working with effort and dedication”, Avendaño tells us in a start of literature.
And it is that Miguelitos Ruiz de La Roda began his career in a small workshop located on Calle Cid in La Roda , and today it already has facilities of more than 2,000 square meters where they combine tradition and traditional recipes with new technologies and quality processes , employing 40 people.
Lorencitos
TRADITION, TECHNOLOGY AND SUGAR GLASS
The elaboration is carried out in an artisanal way in the workshop , to produce this cake thin puff pastry filled with sweet pastry cream and covered with ground sugar (the best known) or glazed as was the original recipe. As of the year 2001, it begins to make the variety of chocolate that is presented at the Albacete Fair that year, its presentation being a complete success, during the following years the varieties of white chocolate, the chocolate and white chocolate Miniguelitos and the Lorencitos with fried puff pastry.
The success of the Miguelitos de La Roda does not attend to brakes or borders. “The exact amount of Miguelitos is the great secret, but there are many that are sold throughout the year, mainly in our store in La Roda for all the people who come through our town. Also during the Albacete fair, which has already become an essential sweet snack for your 2 million visitors ”, narrates Eloy proudly.
Shops and restaurants are many of the places where you can get a box of Miguelitos de La Roda. But, and although it may seem strange, one of the favorite (and most comfortable) places to get hold of these little delicacies are the gas stations themselves , in many points of the Spanish geography.
And it is impossible to resist some Miguelitos at that stop along the way, and whoever says otherwise is simply lying.
On the other hand, innovation in production processes is making it possible to start export this emblematic sweet from La Roda all over the world, and they know a lot about it Miguelitos Ruiz .
In fact, Avendaño assures that they are highly modernized and are increasingly committed to having a greater presence in the online commerce and in social networks to continue making its typical sweet known to more and more people and to get these incredible cream cupcakes without leaving home.