Bar Gernika 

202 S. Capitol Blvd., 208-344-2175

Croquetas. As your teeth crunch the through golden-brown crumb coating to release the thick, yellowy middle, your brain clicks into gear and tries to make sense of it. Jeff May, the owner of Bar Gernika, a Boise landmark, explained croquetas are made from a simple recipe. "It's just chicken, flour, milk and salt," he said. "They're formed into balls, coated in an egg batter, rolled in panko crumbs and deep fried."

Chicken meat (sorry, vegetarians; Gernika's croquetas contain chicken) is run through a food processor and then added to a roux of the other ingredients. May said croquetas were traditionally football shaped, but the ball shape is easier. "We sell 500-1,000 croquetas a day," May said. .

The Basque Market, which is just a hop, skip and a jump down the Basque Block from Gernika, also offers homemade croquetas but in a take-home version. Market co-owner Tara Elhose-Eiguren said they offer a chicken base but also have ham, cod and shrimp options. And good news, vegetarians, they do make a cheese and pepper version. "It just depends what we have available," Elhose-Eiguren said. "We call it chef's whim."

So the next time your brain orders your feet to carry you and your taste buds to Gernika or the Basque Market for croquetas, don't argue. Now that it knows exactly what it's after, there won't be any stopping it.

Pin It
Favorite

Readers also liked…

Comments

Showing 1-1 of 1

 

Comments are closed.

Latest in Restaurant Guide

More by Amy Atkins

More in Restaurant Guide

  • The Food Cycle

    Local producers and the restaurants that use them
    • Mar 23, 2010
  • A Note from the Editor

    Welcome to the Boise Weekly Restaurant Guide
    • Mar 23, 2010
  • State of Beer

    Idaho brewers are making their frothy mark
    • Mar 23, 2010
  • Worms and Potatoes

    Restaurateur Dave Krick puts the able in sustainable
    • Mar 23, 2010
  • Idaho Wine Country

    Carving out a niche in the Northwest wine world
    • Mar 23, 2010
  • Beyond The Potato

    Idaho chefs define Idaho cuisine
    • Mar 23, 2010
  • Ox-Bow Cafe

    199 E. Highway 30, Bliss, 208-352-4250
    • Mar 23, 2010
  • Snake River Grill

    611 Frogs Landing, Hagerman, 208-837-6227
    • Mar 23, 2010
  • Jackson's Kountry Korner

    1101 Broadway N., Buhl, 208-543-6570
    • Mar 23, 2010
  • Gino's Italian Restaurant

    3015 McMillan Road, Ste. 108, Meridian, 208-887-7710
    • Mar 23, 2010
  • El Gallo Giro

    482 Main St., Kuna, 208-922-5169
    • Mar 23, 2010
  • Lindy's Steak House

    12249 W. Chinden Blvd., Boise, 208-376-4258
    • Mar 23, 2010
  • Pioneer Saloon

    320 Main St. S., Ketchum, 208-726-3139
    • Mar 23, 2010
  • Cloverleaf Creamery

    205 Broadway S., Buhl, 208-543-4272
    • Mar 23, 2010
  • More »

© 2016 Boise Weekly

Website powered by Foundation