In this hotel you can try pistachio croquettes with ham
And, above all, we want to know where to try them. Here our selection:
BOQUEAT ** : RARE FLAVORS, RARE **
The boys from Boqueat are in love with this popular and artisan classic that is the croquette. That's why they make them in droves. With their sauces. To take or take away . They have ham croquettes, hamburger, squid , mushrooms, spinach with ham, Idiazábal, Cabrales, chicken, of chocolate!, of coffee and gin tonic . Yes, gin and tonic. The sauces are just as amazing: Seaweed mayonnaise, mustard, tomato and vanilla ali oli, apple chutney...
"Our most successful croquettes are those with ham, mushrooms, Idiazábal cheese and chocolate", they explain. " The novelty in our offer comes from the sauces, but also of our sweet croquettes. The idea was to create a product that had all the look and feel of a classic croquette, but is sweet. The chocolate croquette is a chocolate truffle with a layer of crushed oreo simulating the classic breadcrumbs, a bomb!"
c/ Victor Hugo, 5
and San Ildefonso Market, Fuencarral 57
Madrid
The very original flavors of Boqueat.
VINCCI SOMA: CROQUETTE&BURGERS LOVERS
At the Vincci SOMA hotel they are almost as croqueteros as us . This is how their new variety shows us, which they have just presented, for croquette&burgers lovers: they make black pudding croquettes with apple; pistachio with ham; mussel with shrimp ; boletus with cecina and gorgonzola with walnuts and pear. Please.
"All our croquettes are 100% homemade. We use quality raw materials to prepare them and they do not have no addition that is not natural. Milk, flour, butter... The traditional ones, but with our touch. Crispy panko exterior and delicious creamy interior" , tells us his chef.
For him, the best of all is, "without a doubt, the pistachio and ham croquette . Infused milk, chopped pistachios, diced ham... green color that surprises you And when you bite into it, you don't forget it anymore, the flavor fills your whole mouth".
Goya Street 79, Madrid
'Croquette&Burgers Lovers' at Vincci SOMA.
ORTILLA FISH: ONLY STARS OF GASTRONOMY
Here is a tapas bar that knows how to understand the essence of life . His menu is based on two stars of Spanish gastronomy: gourmet tortillas and croquettes . All this accompanied by more than 30 craft beers . Isn't this happiness?
Self-defined as "a laboratory in constant creation", these guys create and invent flavors as incredible as baby squid croquettes in their ink , of chicken curry , of salmorejo, brava sauce, black pudding from Burgos, leeks and cecina, ratatouille from La Mancha ... And so, as far as the imagination takes them. eye! Vegetarians are welcome.
C/ Fish, 36
Madrid
We would stop the world for a Pez Tortilla croquette.
EAR GOURMET KITCHEN: GOURMET CROQUETTES TO YOUR HOME
A Christina Comenge she is already known as the queen of croquettes . She became famous at the Oven restaurant with them and now she has started this home business. Those who have tried them have no doubt: theirs are one of the best in the world . Her online store sells six tons of croquettes per month. Yes. Six tons. Yes, per month. Bacon and Parmesan croquettes, shellfish, boletus, leek confit, chistorra! , or chicken curry are part of the offer of it.
"My biggest source of inspiration are the tastes and suggestions of my clients . They help me a lot when choosing which flavor will be next. I also try to keep abreast of gastronomic trends. In this way I identify which ingredients are most valued at a given time and I try to include them in my croquettes", Cristina tells us, who also confesses that, despite so much novelty, the flavor that sells the most is Iberian ham (50% of its sales) .
Your secret? "Use the best raw materials, be generous with the main ingredient and cook them with love. Many tell us that they love that we **bread with panko (Japanese breadcrumbs)** and the truth is that it is very crispy and absorbs less oil than traditional breadcrumbs," she explains.
_ * Find her croquettes at oidococinagourmet.com _
Cristina Comenge's candied leek croquettes.
CELSO AND MANOLO: CLASSICS REINVENTED
In that marble bar on Calle Libertad where you can vermouth and taste reinvented classics, that old man tavern that has come to stay, they could not but offer us a new variant of croquettes: theirs are slow fish cod . "We wanted to transfer our passion for the product to a dish as typical as croquettes", they explain. "They are made with Norwegian cod and we serve them with spinach, raisins from Malaga and pine nuts from San Esteban ".
Liberty Street, 1
28004 Madrid
For the daring (but not so much).
LA VAQUERÍA MONTAÑESA: SUSTAINABLE CROQUETTES
The boys from La Vaquería Montañesa are giving a lot to talk about. And it is not for less: to begin with, your space is amazing (an old restored dairy), to continue, they opt for organic meats and vegetables and of course seasonal produce, but everything in a modern key . Respect is maximum. And their croquettes, too.
Rare have two: croquettes with trucco ("made with organic veal osso bucco, organic milk and organic flour", they explain) and Lobster croquettes from the Cantabrian Sea, "with a certificate of origin from Cantabrian marine rocks".
c/ Blanca de Navarra, 8
Madrid
The great team of La Vaquería Montañesa.
OKASHI SANDA: JAPANESE CROQUETTES
That different Japanese from Malasaña that is Okashi Sanda (and that goes beyond sushi or sashimi) also offers croquettes! "We have poteto korokke **(potato and meat croquette) ** and kabocha korokke (croquette japanese pumpkin , kabocha). This is the Japanese version of the traditional croquette battered with panko (crispy Japanese breadcrumbs)", they tell us. "Of the latter, we have improved the recipe and now they are creamier , which contrasts beautifully with his crisp exterior ".
The most daring can be encouraged with the takoyaki. "It's not exactly a croquette, but an octopus-stuffed meatball that is very popular as street food in Japan," they say. By the way: celiac and allergic are welcome in Okashi Sanda, since all the restaurant's recipes are gluten-free, dairy-free and derivatives-free and without refined sugar.
San Vicente Ferrer Street 22
Madrid
Japanese pumpkin croquettes.
ATLANTIK CORNER: PORTUGUESE-GALICIAN INSPIRATION
The proposal of this young restaurant that brings us reinterpretations of Galician-Portuguese classics and flavors of the Atlantic coasts to the Barrio de las Letras are coquetas de Zorza (pork loin marinated with paprika) . "We have given an Atlantic touch to the usual croquettes. The zorza is a typical dish from Galicia and Portugal," they tell us.
oh! Atlantik Corner is also a store. We'll have to ask about the croquettes.
Ventura de la Vega Street, 11-13,
Madrid
The zorza croquettes, don't miss them.
THE CHEMA GASTROCROQUETERIA: CONSTANT SEARCH
His name says it all and is already a declaration of intent. flavors? Here (among many others) they serve ratatouille croquettes with egg and ham, leek with goat cheese and peppers, Moorish pincho crocheta, hot dog! Sobrassada with Chocolate, liquid cheese on tomato jam and black olives.
Where do so many ideas come from? "It's like creating a plate, with the difference that all this dish then we turn it into a croquette , or sometimes we start with a dish from our traditional cuisine and version it in a croquette, such as; Galician octopus croquettes , ratatouille with egg and ham, from chicken in pepitoria , shrimp with garlic or right now we are trying squid sandwich " explains Chema Soler, the creator of this croquetero business.
The ones most requested by the clientele "are the mushroom ones, followed by the au gratin cuttlefish and then the liquid cheese ones", he comments. And the most curious? "The one from Sobrasada with chocolate . Inside are drops of two varieties of chocolate, milk and bitter that make a brutal contrast with the salinity and unctuousness of the sobrassada. They are flavors of my childhood, of the recess sandwich. You either love it or hate it , but the percentage of wanting it is much higher, otherwise we could not keep it".
Boat Street, 7
28004 Madrid
Cuttlefish croquette with gazpachuelo.
Boqueat, to drink or take away.