In Spain, tapas are almost a religion. Not only are they the dish that defends our gastronomy abroad, but they are probably – despite the cliché – the food most served in our bars and terraces. However, it is surprising to say the least that, in some Canary Islands, these portions are known by another name. But which one?
The name given to tapas in the Canary Islands is none other than ‘plaster’ and it is generally used especially on the islands of Fuerteventura, Gran Canaria, Tenerife and Lanzarote to refer, not so much to the long list of tapas known to everyone on the peninsula, but rather to small bites like simple portions of something. .
According to the Royal Spanish Academy, “enyesque” means precisely “tapa or aperitif”, while the Canarian Language Academy defines it as “a small portion of food that accompanies drinks”. Thus, in the archipelago, an enyesque can be a simple dish composed of cheese, olives or almonds.
Typical Canarian tapas
But that’s not all. Canarian gastronomy has its own specialties within the enyesques. Among the most typical dishes are wrinkled potatoes with mojoblanched gofio and a wide variety of cheeses, sausages and fish like limpets with green mojo, which add a distinctive flavor to the experience of these islands.
Despite these peculiarities, many bars in the Canary Islands also offer tapas common in the rest of Spain. We easily find Russian salad, potato and onion omelette, tomato meatballs, grilled cuttlefish and the classic patatas bravas, thus integrating dishes familiar to visitors to the peninsula.
