Exclusive discount for residents of the Canary Islands. The reservation holder must present a valid Residence Certificate on arrival at the hotel. Minimum stay of 3 nights required.
Exploring the Typical Gastronomy of Tenerife: Flavors of the Sea and Local Tradition
08/07/2024
Gastronomy
The typical gastronomy of Tenerife is a tribute to the sea, whose influence is reflected both in the freshness of its fish and seafood and in the variety of ingredients coming from overseas. This culinary exchange is not limited to the Iberian Peninsula but also extends to America, showing gastronomic connections with South American countries like Venezuela and other Caribbean nations.
The traditional cuisine of Tenerife is distinguished by its focus on local ingredients such as fish, potatoes, pork, and cheeses, prepared in a simple yet tasty manner, often accompanied by the iconic mojos, like mojo picón or green mojo.
Wrinkled Potatoes and Mojos: Iconic Flavors
One of the most representative dishes of Canarian gastronomy is wrinkled potatoes, made with small black potatoes from the region, cooked in salted water until they wrinkle, providing the perfect accompaniment to meats and fish, always served with various mojos that enhance their flavor.
Among these, the most notable are mojo picón, made with vinegar, oil, red pepper, and spices; green mojo, which includes fresh cilantro among its ingredients; and red mojo, similar to picón but with rehydrated red peppers and pieces of bread.
Gofio: The Flour that Defines a Culture
Gofio, more than an ingredient, is a fundamental element in Canarian cuisine, derived from artisanal toasted cornmeal or millet flour. Used in both sweet and savory preparations, gofio escaldado is made by dissolving the flour in fish or vegetable broths, while in the Canarian stew, it is accompanied by chickpeas and meats, providing a unique texture and distinctive flavor in every bite.
Additionally, it is used to make cookies and even bananas with gofio, a traditional dessert that harmoniously combines flavors and textures.
Almogrote and Other Culinary Treasures
Almogrote, another Canarian delight, differs from conventional mojos by incorporating aged cheese instead of vegetable ingredients, creating an intensely flavorful cheese paste enjoyed spread on bread or accompanying the famous wrinkled potatoes.
La Vieja: Sea Flavors in Traditional Canarian Cuisine
La Vieja is an emblematic dish of Canarian gastronomy, noted for its simplicity and exquisiteness. This dish is mainly prepared with vieja, a fish from the serranid family that is abundant in Canarian waters. La vieja is characterized by its firm and tasty meat, ideal for various cooking methods that highlight its unique flavor.
Sancocho: A Bite of Canarian Tradition
Sancocho, another emblematic dish, is a stew made with salted fish such as grouper, accompanied by sweet potatoes and a touch of olive oil and fresh parsley, served with a portion of gofio and the preferred mojo of each diner.
Ropa Vieja: From Stew to Table, Authentic Canarian Flavor
Ropa vieja is another example of Canarian cuisine utilizing leftovers, made with the remains of the stew, combining chickpeas, potatoes, and shredded meats in a sauté of onions, garlic, and peppers, seasoned with local herbs and served with plenty of chopped parsley.
Other Typical Dishes of Canarian Gastronomy
Grouper: This fish, along with la vieja, stands out as one of the most common in Canarian waters and on local tables. Grouper, a type of sea bass, is typically prepared grilled or charcoal-grilled, accompanied by classic wrinkled potatoes and a selection of mojos that enhance its unique flavor.
Frangollo: Among the most emblematic desserts of Tenerife and the Canary Islands is frangollo. Made from gofio, this porridge is enriched with cornmeal, lemon, sugar, almonds, and cinnamon. Its variations are numerous, each reflecting the traditions and local preferences depending on where it is prepared.
Canarian cheese: The wide diversity of Canarian cheeses is a gastronomic treasure. Each of the seven main islands produces its own star variety, often protected by recognized designations of origin. Particularly noteworthy are the Majorero cheeses from Fuerteventura and the Palmero cheeses from La Palma, each with its own distinctive character and flavor.
Abama Hotels and Melvin: Culinary Innovation with Local Products
Abama Hotels offers an exceptional culinary experience at its Melvin restaurant, under the signature of the award-winning chef Martín Berasategui. At Melvin, guests can delight in the reinterpretation of Canarian flavors, as fresh and local ingredients are used, elevating traditional cuisine to new heights of sophistication and gastronomic delight.
We invite you to book your stay at Abama Hotels to enjoy not only a unique culinary experience at Melvin but also to immerse yourself in the unparalleled luxury and hospitality that only Abama can offer. Take advantage of our summer offer and enjoy up to 30% discount when booking with myAbama!
The traditional cuisine of Tenerife is distinguished by its focus on local ingredients such as fish, potatoes, pork, and cheeses, prepared in a simple yet tasty manner, often accompanied by the iconic mojos, like mojo picón or green mojo.
Wrinkled Potatoes and Mojos: Iconic Flavors
One of the most representative dishes of Canarian gastronomy is wrinkled potatoes, made with small black potatoes from the region, cooked in salted water until they wrinkle, providing the perfect accompaniment to meats and fish, always served with various mojos that enhance their flavor.
Among these, the most notable are mojo picón, made with vinegar, oil, red pepper, and spices; green mojo, which includes fresh cilantro among its ingredients; and red mojo, similar to picón but with rehydrated red peppers and pieces of bread.
Gofio: The Flour that Defines a Culture
Gofio, more than an ingredient, is a fundamental element in Canarian cuisine, derived from artisanal toasted cornmeal or millet flour. Used in both sweet and savory preparations, gofio escaldado is made by dissolving the flour in fish or vegetable broths, while in the Canarian stew, it is accompanied by chickpeas and meats, providing a unique texture and distinctive flavor in every bite.
Additionally, it is used to make cookies and even bananas with gofio, a traditional dessert that harmoniously combines flavors and textures.
Almogrote and Other Culinary Treasures
Almogrote, another Canarian delight, differs from conventional mojos by incorporating aged cheese instead of vegetable ingredients, creating an intensely flavorful cheese paste enjoyed spread on bread or accompanying the famous wrinkled potatoes.
La Vieja: Sea Flavors in Traditional Canarian Cuisine
La Vieja is an emblematic dish of Canarian gastronomy, noted for its simplicity and exquisiteness. This dish is mainly prepared with vieja, a fish from the serranid family that is abundant in Canarian waters. La vieja is characterized by its firm and tasty meat, ideal for various cooking methods that highlight its unique flavor.
Sancocho: A Bite of Canarian Tradition
Sancocho, another emblematic dish, is a stew made with salted fish such as grouper, accompanied by sweet potatoes and a touch of olive oil and fresh parsley, served with a portion of gofio and the preferred mojo of each diner.
Ropa Vieja: From Stew to Table, Authentic Canarian Flavor
Ropa vieja is another example of Canarian cuisine utilizing leftovers, made with the remains of the stew, combining chickpeas, potatoes, and shredded meats in a sauté of onions, garlic, and peppers, seasoned with local herbs and served with plenty of chopped parsley.
Other Typical Dishes of Canarian Gastronomy
Grouper: This fish, along with la vieja, stands out as one of the most common in Canarian waters and on local tables. Grouper, a type of sea bass, is typically prepared grilled or charcoal-grilled, accompanied by classic wrinkled potatoes and a selection of mojos that enhance its unique flavor.
Frangollo: Among the most emblematic desserts of Tenerife and the Canary Islands is frangollo. Made from gofio, this porridge is enriched with cornmeal, lemon, sugar, almonds, and cinnamon. Its variations are numerous, each reflecting the traditions and local preferences depending on where it is prepared.
Canarian cheese: The wide diversity of Canarian cheeses is a gastronomic treasure. Each of the seven main islands produces its own star variety, often protected by recognized designations of origin. Particularly noteworthy are the Majorero cheeses from Fuerteventura and the Palmero cheeses from La Palma, each with its own distinctive character and flavor.
Abama Hotels and Melvin: Culinary Innovation with Local Products
Abama Hotels offers an exceptional culinary experience at its Melvin restaurant, under the signature of the award-winning chef Martín Berasategui. At Melvin, guests can delight in the reinterpretation of Canarian flavors, as fresh and local ingredients are used, elevating traditional cuisine to new heights of sophistication and gastronomic delight.
We invite you to book your stay at Abama Hotels to enjoy not only a unique culinary experience at Melvin but also to immerse yourself in the unparalleled luxury and hospitality that only Abama can offer. Take advantage of our summer offer and enjoy up to 30% discount when booking with myAbama!
Leave a comment: