In Spain, ordering tapas or pinchos with a beer is almost a ritual. However, in the Canary Islands, this custom has its own name and a particular flavour.
Although it is common to arrive at the islands and see how the term tapas has spread, the authentic choice would be to ask for an enyesque, a very Canarian word. This term not only has history but also official recognition. The Royal Spanish Academy defines “enyesque” as a tapa or appetiser, but the Canarian Academy of the Language clarifies it as a small portion of food served alongside a drink. And yes, what in other parts of the country is served with a beer has its own identity here.
The flavour of the enyesque
The enyesque is not just any tapa. On tables in Gran Canaria, Tenerife, Fuerteventura or Lanzarote, it is usual for local products such as papas arrugadas with mojo, cured cheese, escaldón, chorizo de Teror, or sweet blood sausage to be served. And if you’re lucky, you might also try lapas with mojo verde, a delight from the sea with all the island flavour.
Even so, Canarian cuisine does not turn its back on the rest of Spain. In many bars and guachinches, it’s easy to find popular tapas such as Russian salad, potato omelette, meatballs in sauce, garlic prawns, or even a good chorizo in cider, imported from the northern peninsula.
Tradition with identity
The beauty of the enyesque is that it not only changes the name but also becomes a way to reclaim the culinary identity of the Canary Islands. Here, even the most traditional dishes are made with a different touch, using local ingredients and that flavour of familiarity that defines Canarian gastronomy.
So now you know: if you land on an island this summer and fancy a snack with your beer, forget about asking for a tapa. Because in the Canary Islands, even snacking has its own accent.
