Gofio was in every kitchen in Arafo except ours. It took us a while to find it a place, and when we did it was the least expected one: inside a croquette.
The idea
The croquette is something we always made at home, with whatever was left from the day before. We swapped part of the flour for gofio and put pulled rib meat inside. What comes out is neither a classic croquette nor anything else you would eat gofio with.
The gofio brings a toasted note that no amount of extra frying can give, and the rib brings the juice. You notice it on the first bite and nobody needs it explained at the table.
If you come to try them
They are among the starters, in a full or half portion, and they are also in the group menus. Some days they run out before we close.