Albacete has been able to boast about its ham croquettes for a year after chef Juan Monteagudo, from the Ababol restaurant, was proclaimed winner of the 2023 Best Iberian Ham Croquette National Championship, but it’s over. Now, lovers of this preparation must make a pilgrimage to Madrid to try the best recipe in the country.
The chefs Carlos Griffo and Miguel García, from the Quinqué restaurant, in Chamartín, are the winners of the 10th edition of this contest that was held today in Madrid Fusión.
This couple of friends has visited great houses, such as Casa Marcial (Asturias), by chef Nacho Manzano, and has put what they have learned into their business, where they offer traditional cuisine that is updated with some haute cuisine techniques.
Before taking first place in the contest, they had to compete live against five other finalists, who molded, coated and fried 12 units of croquettes while the judges tasted the béchamel.
In addition to the rest of the necessary ingredients, the finalist croquettes had to present 300 g of Sánchez Romero Carvajal Jabugo 100% acorn-fed ham.
A jury made up of the Huelva chef from Spain.
The winners took home a Sánchez Romero Carvajal Ham weighing between 8 and 9 kilos; a complete cutting kit from the brand, with a ham holder, a knife, some tongs and an apron, and a trip to Jabugo for two people.
But the most valuable thing is that their ham croquettes have been recognized as the best in the country, which translates into prestige and profits for their restaurant.
The rest of the finalists were Alex Marugán, from Tres por Cuatro (Madrid); José María Borras from Restaurante, from Santa Mariana (Menorca); Leandro Gil, from Hotel Alma (Pamplona); Samir Mohijamed and Guillermo Carballeda, from Cobo Estratos Tradición (Burgos); and Pedro Trujillo, from the Los Trujis restaurant (Toledo).
This afternoon the “Signature Sandwiches” contest was also held, which the young chef Pablo Cadavid won with his ‘Lebollito’. This proposal consists of a muffin filled with crumbled meat from a lebaniego stew, which is accompanied by mustard seeds pickled with the Japanese sanbaizu technique, radish crudités, pea shoots and oxalis flower.
The winning sandwich is part of the menu at La Yerbita restaurant and costs 15.50 euros. There they serve other preparations such as baked rice, grilled squid, cheek meatballs or suckling lamb shank.
