20 bars and restaurants in Lavapiés celebrate World Tapas Day with croquettes for 1 euro

A culinary format synonymous with Spanish gastronomy?

There is no doubt: the tapa, that miniature kitchen that has even a planetary day (June 16) and that enjoys

almost as much as there are bars and restaurants.

And, if there is a queen tapa, that is the croquette, a sublime snack and a seal of quality of any self-respecting establishment, with which

(a small gastronomic UN) have proposed to celebrate World Tapas Day at a special price: one euro per unit.

Thus, from

, in this traditional neighbourhood, an entire ode will be

dedicated to the preparation of bechamel and with various fillings, from the classic ham or stew to the vegan ones, passing through the exotic ones or with winks multinational.

Black pudding croquette, at La Buga del Lobo

Fans of traditional flavors can drop by

(Lavapiés, 47) and try their Iberian croquettes or

(Santa Isabel, 17) and taste the spicy chorizo.

Following the national recipe book, in

(Embajadores, 62) they serve them with Cordovan salmorejo, "with good ham";

in

(Embajadores, 24), with padrón peppers;

of stewed oxtail in

(Valencia, 4) and very Galician -the

(with lacón, chorizo ​​and San Simón cheese, battered with crispy panko)- are those of

(Argumosa, 28).

mushroom

They also have their artisan croquette: boletus edulis they sign it at

(Cabestreros, 4).

Chorizo, at La Musa de Espronceda.

In the Italian version, we find them in the renovated

(Ave María, 45) which, after almost a year closed, returns to the capital's scene.

The local centenarian proposes a quartet -

- made with raw material from the transalpine country:

(you know, the mask or the cheeks of the pig);

pistachio, again

and dried tomato;

of pumpkin, pecorino and truffle and the last one, secret and of which only its name has been revealed (

).

They are presented in four units of the same flavor and 1 euro.

Leek and gorgonzola, in El Economico.

Now we continue with the "international fusion" key at

(Argumosa, 29), where they bet on the Portuguese-Nordic union to prepare a croquette with Portuguese dried cod, smoked salmon, leek, nutmeg and dill.

For the Hispanic-Caribbean combination they opt at

(Argumosa, 11) with the croquetón with blood sausage and caramelized onion and for the exoticism of Indian cuisine they opt for

(Olivar, 54), here they serve them as chicken curry and other spices.

Pistachio, guanciale and dried tomato, at Café Barbieri.

Even Kilometer 0 and vegetarianism are present in this

in

(Ave María, 43) they use oat milk to make a delicious bechamel and chickpea flour to fry them;

leek and spinach are cooked at

(La Encomienda, 4) -they also offer them for celiacs, with rice flour and lactose-free milk- and with the same vegetable and gorgonzola cheese they are made at

(Argumosa, 9).

The complete list of participants in this route, organized by the Lavapiés Merchants Association, and the timetable in which the croquettes are served can be consulted on the Lavapiés website.

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