VIEW WHOLE
NEWSPAPER
ONLINE

Don’t lose your mojo

ALTHOUGH tapas isn’t historically a Canarian style of dining, in recent years it has become a popular way to eat and socialise, with visitors and locals alike. Most traditional bars, even in remote locations, have a row of steel trays under a glass cabinet, featuring more or less the same type of tapas dishes. They don’t always look particularly appetising, but the authentic setting helps boost the flavours.

Generally, the best tapas bars are found in the bigger traditional towns around the island, where bite-sized offerings can range from perennial favourites, to avant-garde creations.

These are the top four tapas you can eat with amigos, in most places on the island.

Papas arrugadas and mojo

This Canary Island speciality is served with meat and fish, as well as on its own as tapas. Papas arrugadas are wrinkled potatoes which have been boiled in very salty water, drained and tossed in sea salt. They work particularly well when teamed with mojo rojo (a picante red salsa) and mojo verde (a savoury green salsa made with either coriander or parsley).

You know you’re in a quality restaurant when the papas arrugadas are very small Canarian potatoes, like papas negras.

Pimientos de Padrón

These are a special variety of peppers, fried in olive oil, and sprinkled with rock salt. The name originates from the Galician town of Padrón, but most of the ones in Tenerife are grown locally, or were cultivated on one of the other islands. What makes pimientos de Padrón rise above simply being a dish of fried peppers is that, every so often, you get one that will blow the top of your head off, which adds a certain element of suspense to eating them.

Churros de pescado

Look out for a traditional restaurant that serves churros de pescado, which are, basically, fish goujons in batter. In some restaurants, the batter is a herby one which gives it extra kick. Churros de pescado are often served with alioli (garlic mayonnaise), an accompaniment that ramps up the flavour factor even more.

Croquetas caseras

Another tapas dish for fans of fried food, croquetas are crispy, breadcrumb-coated balls, filled with just about anything. Most popular are ham and white fish, mixed with potato. But chicken, tuna and spinach can also turn up. Often, croquetas taste quite similar, whatever the filling, overpowered by too much potato. Which is why it’s important to go for croquetas caseras. Being definitely home-made, they are more likely to have a better balance of ingredients.

Short URL: http://www.canarianweekly.com/?p=48584

Posted by on Jul 5 2019. Filed under Food. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

Comments are closed

Search Archive

Search by Date
Search by Category
Search with Google

LATEST NEWS

Log in | Designed by SortedSites