The croquette, that humble bite that is elevated to high art in Aragón, has once again demonstrated why it is one of the indisputable emblems of our gastronomy. The VIII Croquette Competition of Zaragoza and province, organized by El Gastrónomo Zaragozano and produced by Agencia Almozara, has concluded its eighth edition with a verdict that confirms the exceptionally high level of local hospitality: “La Tragachicos” from the restaurant Dalai Valdespartera is crowned as the Best Croquette of Zaragoza and province 2026.
The final, held on Monday, May 25, 2026, brought together 23 finalist establishments that presented their creations before a demanding professional jury composed of 16 experts: sponsors, specialized journalists, sommeliers, and sector representatives. Key aspects such as flavor, texture, cooking point, presentation, and the defense of each recipe were evaluated. The verdict was clear: the perfect balance, mastery in the béchamel, and respect for local products make the difference.
The Winner: “La Tragachicos,” a Croquette that Conquers
The establishment led by Ángel Marco in Valdespartera reaffirms (or closely maintains) its crown. “La Tragachicos” is made with free-range chicken, Fuentes de Ebro PDO onion, and Ambar Oro beer. A seemingly simple combination that, in expert hands, becomes addictive: crispy on the outside, creamy and flavorful on the inside, with that umami touch that makes one ask for “another round” without a second thought.
Ángel Marco summarized it with humility and pride after receiving the award: “We have been working all year; it’s a very hard effort that is rewarded, especially when customers tell you that you have improved.” In addition to the overall distinction, Dalai Valdespartera also won the Aldelís special award for the best croquette made with chicken or turkey meat.
The Rest of the Winners: Diversity and Aragonese Excellence
The competition not only awards the overall best but also recognizes creativity and the use of local products through categories and special awards:
- Best Innovative Croquette: “Cod al pilpil with coral reduction from carabinero and lime and honey gel” from Envero Gastro Wine. An audacious proposal that fuses tradition and avant-garde.
- Best Croquette of Teruel PDO Ham: “Sophia’s croquette” from Sophia Bistró, which reaffirms its skill with the iconic ham from Teruel.
- Best Croquette with Foods from Aragón: “Croquemuuuu” from Kentya, featuring beef tail stewed with Garnacha Centenaria, portobello, foie, and caramelized Fuentes de Ebro PDO onion. A powerful tribute to local produce.
- Best Croquette of Ternasco de Aragón IGP: “Ternasqueta” from Mesón Los Cántaros, made with ternasco, infused milk, and panko coating.
- Special Award for Fruits and Vegetables Javier Mené (best with vegetables): “Pisto in ARGA style” from Restaurante ArGa, a delightful vegetable dish with fresh milk, PDO Bajo Aragón oil, and local vegetables.
- Gluten-Free: “Teruel PDO Ham with pistachio” from El Truco, which repeats its success in this inclusive category.
In pairings, San Siro (with Ambar beers) and La Cava (with wines from Bodegas Aragonesas) stood out.
A Competition that Highlights Aragonese Hospitality
This event, sponsored by Aragón Sabor de Verdad, Bodegas Aragonesas, IGP Ternasco de Aragón, DOP Jamón de Teruel, Aldelís, Makro, and Ambar, among other collaborators, not only rewards recipes but also celebrates the daily effort of cooks and hoteliers who advocate for local products and technical excellence.
The croquette in Zaragoza is not just a simple tapa: it is a vehicle of flavor, memory, and identity. In 2026, with proposals ranging from reinterpretations of the classic to groundbreaking creations, it is clear that the Aragonese gastronomic scene is still in full swing.
If you visit Zaragoza, don’t miss trying the winners. And if you are from the area, you already know: at Dalai Valdespartera awaits you “La Tragachicos,” the croquette that has conquered everyone this year.
Let’s raise a glass with a cold Ambar to Aragonese croquettes! Because in every crispy bite beats the soul of our cuisine.
