All of our croquetas are cooked and breaded by hand in small batches. While croquetas are best eaten in one to two bites, the are best made over a few days:
The first day the masa (batter) is mixed. The bechamél is whisked, the ingredients are folded in and then it is let set to rest overnight.
On day two, the croquetas are formed into their bite-sized, rectangular-selves.
On the final day, the croquetas are dredged in flour, eggs, and a thin layer ok panko breadcrumb.