A Tapas They are one of the best ways to join the culinary culture of any region of Spain, and Canary Islands They are no exception. In this region, Tapas reflects the influence of various crops combining local aromas with touch from North Africa, Latin America and Europe. A Bars of the Canary Islands They offer an incredible variety of tapas, which allow us to enjoy the fusion of traditions and new gastronomic sentences.
Next, we present to you 5 best typical tapas that you can’t stop Checking in the Canary IslandsThe field from the most traditional aromas to the most innovative, these tapas will invite you to enjoy The best of Canar cuisineField
1. Pasa, wrinkled with Mojo
The written potatoes are one of the most characteristic dishes of the Canary Islands, and the perfect coating for their support is Mujo. This seasoning, which can be green (coriander) or red (sharp pepper), is served with potatoes prepared in salt water until they wrinkled. The contrast between potatoes and Mojo makes this cover one of the most popular islands.
2. ScalDed GOF
Gofio is fried flour, which is the fundamental part of the Canary diet. ScalDed Gofio is a simple but tasty lid: Gofio with hot broth is mixed and seasoned with butter, garlic and salt. Sometimes it is served with fried onions or grated cheese, and this is the perfect cover to divide, enjoying good Canary wine.
3. Fishchurros
Fish -churros is a cover that combines fresh fish from the region with a crispy texture of fried mass. They are prepared with white fish, usually mackerel or Yulev, which is beaten with flour and fried until gold and crispy are reached. It is served with lemon and is ideal for any bar in front of the sea.
4. Goat goats
The combination of canar goat cheese with honey is another cover that cannot be missed in your tour through the islands. Cheese, which has a strong and soft taste at the same time, is served with a shade of palm honey, a local product of islands, which gives each bit a unique and sweet taste. This lid is perfect as a snack.
5. Fry Pat
Fried leg – a very channel way to prepare pork – it is usually produced with a foot, hence its name – which reaches the flesh with amazing texture. Despite the fact that the result can be eaten cold as cold, similar to Lanon, it is usually served by this meat cut into the sheets and accompanied by a sauce, like any other hot one.