SANTA CRUZ DE TENERIFE 29 Jan (Europa Press) –
Tenerife has concluded this week its culinary promotion at Madrid Fusion 2025, an event that attracted up to 1,300 visitors to its various activities showcasing the island, including those at the island’s stand in Sabea España, along with approximately 3,000 tastings presented in the wine tunnel.
On the final day of the event, the scents of Tenerife and its distinctive mojos set the stage for the V National Contest of Mojos and Dishes paired with Tenerife wines. The competition, featuring chefs from across Spain, highlighted once again the interest from the national gastronomy sector in Tenerife’s most renowned and internationally celebrated sauce, as noted by the Cabildo de Tenerife.
Following deliberations, the jury awarded the best Mojo de Tenerife accolade to José Albero Díaz from El Site in La Palma. Meanwhile, Javier Rayón from the Botany Restaurant in Malaga received the title for the best dish featuring Mojo de Tenerife, matched with Tenerife wines. Both winners received a prize of 800 euros along with a selection of premium products from Tenerife.
The Minister of the Primary Sector and Animal Welfare for Cabildo de Tenerife, Valentín González, remarked that these three days have been “intense,” showcasing the “gastronomy of Tenerife, local products, and the wines from the island, which excel for their uniqueness and quality.”
Consequently, it served as a valuable opportunity to highlight the primary sector and the entire culinary value chain, especially ensuring that producers, fishermen, beekeepers, ranchers, and their goods “gain national and international recognition” through the efforts of chefs and “soles”.
In addition, Dimple Melwani, the CEO of Tourism of Tenerife, emphasised that the satisfaction at the close of the Madrid Fusion was rooted in the belief that exceptional teamwork had been accomplished, with 100 professionals from the entire value chain collaborating alongside the Tenerife Tourism team and the Agriculture and Primary Sector division of the Cabildo de Tenerife.
Thus, the gastronomic offerings of Tenerife were showcased, revealing “the benefits and distinctive features of our territory, the quality of our products, and the exquisite variety that delights palates worldwide.”
Regarding the stand’s activities, similar to previous days, all engagements were fully booked, often with waiting lists, highlighting the barraquitos and sweet artisan breakfast, as well as personalised tastings in the wine tunnel. Workshops were also offered, including Mieles de Tenerife, Tenerife cheesecake, ancestral island legumes, the evolution of gofio, and Tenerife goat, among others.
At 1:00 p.m., a vermouth session was conducted by Yonathan Mesa from the Barmans Association of Tenerife – Abt, culminating in a farewell lunch.
