Escaldon of gofio
The mestizaje cuisine using local products is established in the islands as one of the most replicated trends in 2017. Let's meet them all.
Cod Encebollado . Stew with fried onion, pepper, garlic, wine, bay leaf and spices.
Goat meat in sauce . With a powerful flavor, with a wine sauce and spices (and hours of cooking).
Fish casserole . It is one of the great Canarian stews. The secret is in the 'mashed' of spices and the chosen fish.
black pig . Variety of native pig in recovery process. Smaller, fatty and with juicy meat.
Rabbit in Salmorejo . Stew with a strong and spicy flavor that is accompanied by stewed potatoes.
Escaldon of gofio . A kind of thick porridge based on toasted and ground wheat and/or corn with fish broth or stew. It has chopped cheese, onion or meat.
Chickpeas . Very tasty stew. Every master has his own trick.
Grilled limpets with coriander mojo
grilled limpets . They are placed face up in a frying pan and coriander mojo is added.
Grilled cheese with green mojo . It is made with fresh hot goat cheese and green mojo is added.
Potatoes with ribs and pineapples . Pork rib stew, corn pineapples and potatoes, with coriander mojo.
Black potatoes with red sauce from Palma . It is the most consumed tapa in the islands. Old wrinkled potatoes (you don't wrinkle!) with mojo picón.
Potatoes in sauce . Mollusk very similar to squid that is stewed in a strong and spicy sauce. It is served with potatoes.
Watercress soup. Traditional stew from La Gomera. The usual thing is to eat it accompanied by gofio.
Canary stew. It carries up to 15 ingredients: vegetables, legumes, meat and tubers. It is completed with its soup and escaldón de gofio. Each island has its own variants.
*You can find the 2018 Food and Wine Guide in a digital version for your devices, on Apple, Zinio and Google Play.