A good example is Casa Juanico, a venue nearly 100 years old, founded in 1929, which has won over practically every Zaragoza resident with its wide selection of tapas. Among them, jamón con chorreras stands out, a bite especially notable for the balance between its crispy exterior and juicy interior.
THE ORIGINS OF THE VENUE
Casa Juanico is located at 21 Calle de la Santa Cruz and is currently run by Inmensa Eventos, led by manager Fran López. They took over the business in September 2024 as a way to expand their experience and brand in the hospitality sector.
Before that, the venue was run for 25 years by Michel Velasco. Before him came the business’s great pioneers: Rogelia Jaime, her husband Esteban and her father-in-law, Juan Pérez. The latter was Casa Juanico’s original founder, until Rogelia and Esteban took over. In fact, the bar’s name comes from Juan himself, as López explains: “Juanico was the first one to start the bar’s journey, first on Calle Santiago and then he moved here a few years later.”
This venue has won over its customers’ palates. Photos: Liberto Iglesias
Juan, Rogelia and Esteban together account for 70 years of management, as well as countless tapas and visitors. Although Casa Juanico was popular from the outset, gaining fame through word of mouth at the time and even attracting members of high society, its golden era would not arrive until 1967, with the creation of jamón con chorreras, now the venue’s signature tapa.
A TAPA BORN FROM A CRAVING
According to Fran López, jamón con chorreras was created after “a pregnancy craving experienced by Rogelia, for whom her husband prepared a tapa with York ham, cheese and egg, all covered in a light fried batter. What began as a craving eventually ended up being served at the bar, and it was a success.”
The “chorreras” come from the trail left by the cheese as it melts with the ham and egg when the batter is coated and fried. As a result, when you take a bite of the tapa, it leaves behind this trail as a small surprise. Although it may seem simple to prepare, López says that one of the keys to Rogelia’s original recipe, which is still used today, lies in the batter—and, of course, that secret is closely guarded. “This recipe is a huge responsibility for us, so we have tried to preserve it and follow it as Rogelia instructed us, staying in contact with her. We make it almost exactly as she did,” says the manager of Inmensa Eventos.
Casa Juanico is located on Calle de la Santa Cruz
A VERY POSITIVE RECEPTION
As Fran López points out, “alongside the tapas, we offer several portions, we are also a vermouth bar, and we have a weekday menu and a tasting menu. So we want to make it clear that we cater to practically every type of customer.”
Just as they offer a wide range of services, they also have an extensive selection of tapas in addition to jamón con chorreras: the gilda, Guardia Civil served on a skewer rather than on bread, stuffed eggs, cod tacos—the second-best-selling tapa—desalted cod loin, cod cheeks and raw cod marinated in oil, to name just a few.
This recognition has led to a history that, as López explains affectionately, has left Rogelia Jaime “delighted that the bar is still open. In the end, she started when she was very young and is now 90 years old. She comes to visit us from time to time with her walking frame. Of course, she is now resting and free from the stress of the kitchen.”
And what does the future hold for Casa Juanico? The manager of Inmensa Eventos concludes by saying that “we are going to continue as we are, preserving the venue’s essence and improving it whenever we can. I believe this is the right approach.” With a history-filled past and a promising future, Casa Juanico remains a gastronomic landmark in Zaragoza, offering its customers the finest culinary tradition in every bite.
