Tahona
Corn Croquetas
Chef's recommendations
Simply pop on a baking sheet and heat!
Serve with a side of Morita aioli or any mayo-based dipping sauce
Enjoy with a cold, bitter IPA or crisp lager
Add to a board with any cured meat, cheeses, olives, and crackers to make the ultimate charcuterie board!
Cooking Instructions
Do not defrost.
Preheat the oven to 350°F.
Place croquetas on a sheet tray, 1-2 inches apart.
Bake for 20 minutes, until cooked through. If the croquetas are hot and firm, remove from the oven. If they are still soft, cook for an additional 10 minutes until firm.
Remove from oven and let cool for 5 minutes on the sheet pan. Transfer to a plate and serve immediately with a side of Morita aioli (see recipe above)!
+ Ingredients
Roasted corn, Oaxacan cheese, bechamel (milk, butter, flour), Morita mayo, flaked corn crumbs, modified corn starch
Meet The Maker:
Known for their thoughtful take on contemporary Mexican cuisine, Tahona Restaurant and Mezcaleria is the place to experience the flavors of Oaxaca. Originally from Tijuana, Mexico, Chef Adrian Villarreal has cooked his way around the world (including time at hotspot Noma in Copenhagen) before settling in San Diego. And for anyone looking to explore the world of mezcal, be sure to stop in and try one of the 120+ different mezcals featured on their menu.
Paired Recipe
Tahona - Morita aioli
