Once the conquest was completed and the colonization process started by the Europeans (Castilians, Portuguese, Genoese, Flemish…), the Archipelago was consolidated as a strategic stopover in the Atlantic and a crossroads on intercontinental trade routes. In this coming and going, the incipient Canarian gastronomy (fundamentally cereal-based with contributions of legumes, meat and fish) was progressively drawing on multiple influences, both in terms of the product diversity as well as in terms of its treatment and production processes, thus forming the bases of what can now be considered an eclectic and mestizo cuisine, but deeply unique.
That The privileged position of the Islands aroused the appetite of travelers very soon, merchants and adventurers, who on their return trips made a stopover in the Canary Islands ports with the holds of their ships full of varieties of potatoes brought from distant Peru; the newly discovered bell pepper, the tasty tomato, the sweet tropical pineapple and avocado, also onion and garlic or exotic spices such as parsley or coriander. With the culture of the pot they began to bubble stews and stews, giving a letter of nature to spoon dishes, thus adding beans or chickpeas to the diet.
Cassava and yams landed from the African continent, while cattle heads, rabbits or chickens arrived from the metropolis and, of course, wine and olive oil, referent products of Mediterranean culture, and bananas, under British influence.
The Canaries have become a reservoir of flavour, an eclectic and mestizo but unique cuisine
The hallmarks of the island recipe book (gofio, mojos, potatoes, cheeses, almogrote, volcanic wines, the rich pantry of the sea, a generous orchard, singular fruits, etc.) were enriched based on the loans received, feeding themselves with the constant transfer of people and seasoning over time a cuisine with traditional roots –the basis of an Atlantic diet–, which merges with the world and overcomes globalization.
The fact that Canary Islands has become a reservoir of so much flavor is due, to a large extent, to the singularities of the geography of the Archipelago, but fundamentally to the selfless work carried out for centuries by farmers, ranchers and fishermen. And to this we must add the continuous effort of humble restaurateurs who have kept alive in their menus the flame of their own menu, based on local products, whether in guachinches, food houses or modest restaurants, in addition to the progressive incorporation of young talents, with a wide variety of training, who are conquering the pinnacles of haute cuisine.
Considered the Archipelago of old as an overseas territory –now an outermost region–, the commitment of Madrid Fusion 2023 by remote restaurants, multiculturalism, unleashed fusion, radical expression from simplicity, mestizo or avant-garde recipes, has in mind Tenerife the example of an open gastronomy without limits.
Island accent in tastings, presentations and contests
Corkage in The Wine Edition
Vinos de Tenerife will inaugurate The Wine Edition Tasting Room with a special tasting: Heroic and Volcanic Landscapes, told by 6 protagonists: Borja Pérez (DO Canary Islands/ Ycoden-Daute-Isora); Juan Francisco Fariña Pérez (DO Valle de Güímar) and Ángela Delgado Díaz (DO Abona); Francisco Borja and Yaiza Alvarez Pérez (DO Tacoronte-Acentejo) and Jonatan Garcia Lima (DO Valle de La Orotava).
Day: Monday, January 23
Place: Auditorium
Time: 10:30-11:20 hours
The transversality of the kid
Chef Diana Marcelino, from El Secreto de Chimiche (Granadilla) will give a presentation on the transversality of the kid, a metaphor that mimics grazing with the stable economy and exploitation, traveling through Granadilla, Güímar, Los Silos and Anaga, with stops to make exploded views: neck, shoulder, ribs, leg and beef steak for dessert, ending the trip in the Teidethe bag that wraps everything.
Day: Monday, January 23
Venue: Multipurpose stage
Time: 16:45-17:15
III Cooking contest with mojos
The Cabildo organizes the III National Contest of Cooking with Mojos harmonized with Tenerife wines, promoting the versatile world of this sauce. The regulation specifies that the mojo must contain at least four ingredients: oil or other fat, vinegar, garlic, chilli, spices and aromatic herbs. Each contestant will be able to create their new mojo and a unique and free recipe with the protagonist’s mojo.
Day: Tuesday, January 24
Venue: Multipurpose stage
Time: 12:15-13:15
San Hô: a trip from Tenerife to the world
Adrián Bosch and Eduardo Domínguez lead the restaurant San Hô, a Michelin star, the sum of farmers, ranchers, fishermen and artisans who are part of the team, recreating a concept of traveling haute cuisine based on the products and producers of Tenerife. The presentation will go through cross-cultural hybridizations narrated by the forgotten plants of the Island, koji and alcoholic fermentations.
Day: Tuesday, January 24
Venue: Multipurpose stage
Time: 18:40-19:10
Laura Suárez and the workshop award
Laura Suárez runs Habatonka Factoría Dulce, in La Orotava, where, apart from notable pastries, she makes cakes and tarts. After obtaining a diploma at Le Cordon Bleu, she went through Diverxo and opened Haydée with her brother. In 2019 she was the best pastry chef in the Canary Islands. She competes for the Revelation Pastry Chef award in the workshop modality, while in restaurant desserts there is Áser Martín, from Taibaba.
Day: Wednesday, January 25
Venue: Multipurpose stage
Time: 13:45-14:45
