![]() ![]() Cherne is often served grilled, and is mildly flavored and meaty, making it a good fish to try even if seafood isn’t really your thing. One of the most common fish eaten in Tenerife, cherne is wreckfish, a large deep-water white fish. For those who aren’t inclined to eat rabbit, you can also try more traditional proteins like chicken and tuna en salmorejo. Not to be confused with the tomato-based soup from southern Spain, this dish consists of rabbit stewed in a flavorful marinade of wine, vinegar, garlic and spices. Try the morcilla dulce – it might surprise you! Photo credit: Kai Hendry Conejo en salmorejo In the Canary Islands, they make a sweeter variety with onion, almond, raisins, and sugar. Try it on its own or incorporated into other dishes like scrambled eggs. Morcilla, or pig blood sausage, can be found in about every region of Spain. The texture of this dish changes depending on the chef, but the ingredients always consist of tomato, garlic, olive oil, paprika, and cured cheese. ![]() Hard to describe to someone who hasn’t experienced it first hand, almagrote is both crumbly and creamy. This cheese spread from the island of La Gomera has made it’s way around the Canary Islands, and even some parts of mainland Spain. Papas arrugadas are often served with a spicy sauced called mojo. Mojos seem to be different no matter where you try them but the green variety tends to have flavors of garlic and green herbs while the red mojo is flavored with paprika and is usually spicy. Papas arrugadas are best accompanied with a green or red sauce called mojo. Probably the most famous dish from the Canaries, papas arrugadas are small local potatoes that are cooked in salt water until they are tender and the skin becomes arrugada, or wrinkled. ![]() 2.8 Restaurante Abordo Typical Food in Tenerife Paps arrugadas con mojos ![]()
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