Papa rellena

Papas rellenas are a cherished variety of croquette enjoyed throughout Latin America, including countries like Peru, Chile, the Dominican Republic, Puerto Rico, Cuba, Colombia, and the wider Caribbean. The earliest recipes for papas rellenas emerged in the late 19th century, inspired by French culinary traditions.

In Peru, papas rellenas are crafted by filling a dough made from mashed potatoes with a savory mixture of ground beef, onions, olives, hard-boiled eggs, cumin, and various spices. These stuffed potato balls are then deep-fried to golden perfection and typically served with salsa criolla or ají sauce.

Across the Caribbean, the dish takes on slightly different forms. Here, mashed potatoes are filled with seasoned ground meat and spices before being deep-fried. Each country has its own variation of the recipe. For instance, in Cuban-American communities like Miami and Tampa, the Cuban version features potato balls stuffed with seasoned picadillo.

In Puerto Rico, the dish is called "relleno de papa" and can be filled with cheese, picadillo, or a combination of ground meat and cheese. These stuffed potatoes are then coated in egg and rolled in cornmeal, cornflour, or breadcrumbs before being fried to a crispy finish.

Whether enjoyed in Peru, Puerto Rico, or elsewhere, papas rellenas remain a delicious and comforting treat that embodies the rich culinary traditions of Latin America.