The Cuban content creator Legmy Anguelov (@legmyross) shared her experience trying Spanish croquettes, an essential classic in any bar in the Iberian country.
“Croquettes here are always a safe choice. In any bar you enter, you can order them without fear. They are always good and very creamy!” Legmy shared in his post, emphasizing that this characteristic creaminess of the Spanish croquettes is what sets them apart from the ones he used to eat in Cuba.
According to the account, in Cuba, croquettes are denser, with an excessive amount of flour that can make them difficult to chew, having a grainy texture and a bland taste.
She remembered the Ditú croquettes, which she used to eat when she was a teenager. They were sold for a few cents in foreign currency but became very popular.
Then these establishments disappeared, and Prodal croquettes became fashionable, despite being flavorless, loaded with flour, explosive, and causing household accidents when fried in hot oil.
Beyond technical comparisons, for Legmy there is one element that no recipe in the world can surpass: the taste of the croquettes made by his mother.
"My mother's croquettes are the best. Even though those from Spain are spectacular," he commented in the video.
The anecdote has stirred nostalgia among Cubans abroad, who have also recalled their own culinary experiences with this dish that actually has French origins. And as Legmy demonstrates well, behind every recipe lies more than just ingredients: there are memories, culture, and affection.
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