The waters of the Canary Islands are located in a biogeographical context that gives them unique characteristics. This situation, shared with other areas of Macaronesia, results in the presence of distinct species that cannot be found anywhere else on the planet. Added to this phenomenon are others related to oceanographic aspects and certain phenomena such as African upwelling, which give our marine ecosystems unique characteristics.
The municipality of Guía de Isora is located in the south-west of Tenerife. With a coastline stretching for around 15 kilometres, its coastal terrain features beaches with coastal cliffs that stand out for their natural elements. The tranquillity of its waters, the quality of its resources and the accessibility of some of its coastal towns by sea have encouraged fishing activity for decades. This led to the emergence of many of its coastal neighbourhoods throughout the 20th century. Today, the Isora coastline is dotted with inhabited areas (Aguadulce, Playa de San Juan, Fonsalía, Alcalá, Varadero and Cueva del Polvo) alongside first-class hotels and areas of enormous natural value such as the Isora Cliffs, declared a Site of Scientific Interest.
In the waters near Guía de Isora, marine species of particular gastronomic interest can be found. Local fishermen obtain their catch using traditional methods that are deeply rooted in the area, while also boosting the municipality’s economic growth.
This project aims to promote the marine products of the Guía de Isora area (specifically fish and shellfish) and local restaurants, thereby promoting the growth of the municipality’s economy. In this way, benefits are envisaged for the different stakeholders. As these are local products, they are fresh and retain their nutrients and properties better, meaning that consumers can enjoy higher quality seafood. Similarly, the elimination of long transport routes and intermediaries in the distribution chain results in a high-quality product at fair prices for all parties involved. Therefore, promoting the consumption of locally sourced products creates a closed cycle between fishermen, restaurants and consumers.
The base of these mojos is usually what is known on the islands as pimienta picona (fresh hot chilli pepper).
In a mortar, crush half a dozen garlic cloves, half a teaspoon of cumin and a pinch of coarse salt. When well mixed, add half a hot pepper and continue crushing. Add a little paprika and finish by moistening everything with oil and vinegar, in a ratio of approximately three to one, until the desired consistency is achieved. (Before adding the oil, you can add a piece of bread soaked in vinegar for a while. To taste).
The most famous mojo picón is made using peppers from La Palma, which are larger than those used in the rest of the archipelago and must be softened in hot water before being crushed in a mortar.
There are many ways to crinkle-cut potatoes. The method we offer here is one of the simplest, most effective and most widely used.
Place the unpeeled potatoes in a large, deep pot and cover them with water (sea water is best) and add about a quarter of a kilo of salt for every kilo of potatoes – it doesn’t matter if you add too much, as the potatoes will only absorb what they need. Place the pot on the heat and cover it tightly with a clean cloth or wrapping paper. Place the lid on top. Wait for the potatoes to cook for between twenty minutes and half an hour, until they are tender. Then, remove the water and drain well. Without removing them from the pot, sprinkle another generous handful of salt over the potatoes and dry them over the heat, shaking the pot and tossing them around for just under a minute.
This is a relatively modern dish in our cuisine, but one that has enjoyed extraordinary popularity. It is not a recipe that has spread beyond the borders of the island of Tenerife, and when it has, it has been with little success, despite the simplicity of its preparation, which holds no great secrets.
Place the ribs (which will have been desalted in fresh water since the night before) and the corn cobs cut into fairly thick pieces in a large pot with plenty of water and bring to the boil. After about half an hour, add the peeled potatoes and leave everything to simmer until cooked. Drain off all the water and serve on trays accompanied by a bowl of mild coriander mojo sauce and oil and vinegar, so that each diner can season it to their liking.
Ingredients
Canarian stew, like most Spanish stews, is a complete meal in itself. Especially when its broth is used to make a soup as a starter, followed by a generous helping of gofio. It is one of the most complete stews in Spanish cuisine, undoubtedly due to its overwhelming content of vegetables and exotic plant products, although the recipes vary, of course, depending on the ingredients available to the person preparing the dish. Here we offer a classic stew, but one that can be prepared exactly the same way even if some of the ingredients are missing.
In a large pot with water and a dash of oil, add the pieces of meat with the chorizo and bacon when it begins to boil. After about half an hour, add the chickpeas and the pieces of corn. When you see that these last two ingredients are softening, add the green beans, cabbage and carrots (some people also add a tied bunch of herbs at this point, which can be removed later: thyme, bay leaves and mint, but this is a matter of taste and is not necessary).
Wait at least another twenty minutes before adding the pumpkin, courgettes and pears. A little later, add the sweet potatoes and potatoes. A few minutes before removing the stew from the heat, flavour it with a paste made from saffron, garlic and cumin. This process is called templar el puchero (tempering the stew) and is essential for its authenticity.
Ingredients
In traditional Canarian baking, truchas are a must, especially during the Christmas season. These are sweet, individual pastries. In Guía de Isora the traditional recipe is the almond one, although elsewhere they are also filled with sweet potato, angel hair, cream or even chocolate.
Making the dough
In a bowl, mix the flour with the yeast and a little anise. Gradually add the water, previously boiled with lemon peel and cinnamon, together with the oil. Knead well until you get a smooth, compact dough with no lumps.
Once ready, leave the dough to rest for a few minutes so that it reaches the right consistency and is easier to work with.
Making the filling
The night before, soak the almonds in water to soften them. The next day, drain them and grind them together with the lemon peel.
Then add the sugar, the ground cinnamon and a little anise. Mix all the ingredients until you get an even, well-blended filling. Set aside.
Shaping the truchas
Sprinkle a little flour on a clean surface and roll out the dough with a rolling pin until thin.
Cut out circles about 8 to 10 centimetres in diameter. Place a small amount of filling in the centre of each circle and fold the dough in half to form a pasty.
Seal the edges by pressing them gently with a fork so that they do not open while frying. Do not overfill them, or they may break.
Frying and serving
Heat plenty of oil in a frying pan and fry the truchas until golden on both sides.
Once fried, remove them and place them on kitchen paper to drain off the excess oil. Leave to cool before serving.
Ingredients
For the dough
For the filling
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