TRAVEL GUIDES DIRECTORY: TENERIFE HOLIDAY

FOOD AND DRINK

Of all Tenerife attractions, its traditional cooking has yet to gain a foothold on the visitors. There are so many good restaurants with international cuisine in the tourist areas, and it is unfortunate that searching for simple, island cooking based on fresh local produce (excellent fish, meat, vegetables and fruit) is not an easy task.

The most typical in the Tenerife menu is a first course featuring mixed vegetable stews and fish casseroles, both accompanied, if one wishes, by the traditional toasted Canary flour El Golfo, and chickpea dishes. The most appreciated fish is an island species called "la vieja," which has fine white meat like the sama and the cherne, while the sardine and chicharro are among the most popular fresh water fishes. Pork tops the most favored meat dishes, with pickled pork (called here as festival meat) and "conejo en salmorejo" being served mainly in the countryside.

The "papas arrugadas" with green or red garlic sauce stands above the rest as a side dish. The small and buttery potatoes that the island produces have an extraordinary flavor and by themselves are a delicious dish. The young wines north of the island of Tacoronte-Acentejo are an excellent accompaniment to Tenerife cuisine. A good way of tasting the traditional dishes with a glass of the local wine is to follow the island custom and visit the "Guachinches."

Guachinches are typical establishments that the people of Tenerife flock to like pilgrims at the weekend. Most of the Guachinches are found along the roads in the regions of Geneto, la Esperanza, Tacoronte and Acentejo on the outskirts of La Laguna.

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