Matt Kelly's salt cod croquetas are the single dish most associated with Mateo Bar de Tapas and the starting point for virtually every visiting food writer's meal. The combination of a properly bechamel-bound bacalao filling, a shattering-thin fried crust and the house aioli created a benchmark for Spanish cooking in the American South that has not been matched elsewhere in the Triangle. Kelly has been a perennial James Beard Best Chef Southeast semifinalist, and the croqueta is the dish most associated with that recognition.
Featured by TableJourney as a signature dish of Durham. See the Durham signature dishes guide for the canonical version.
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