Esmeralda, the daughter of ‘Chanjeles’ Galván and Pedro Trujillo, the founders of the Oasis bar, mentions that the recipe for Pollo de Adeje has gained popularity. She proudly displays a photo of a bar in Santiago de Compostela that proudly promotes this famous dish. “From Adeje to all corners of the globe,” she chuckles. It’s rare to find someone living in the South who hasn’t savoured the renowned Pollo de Adeje dish. The exact seasoning of this well-loved dish, based on a zesty red mojo sauce, remains a closely guarded secret. Despite numerous inquiries, the family has chosen to keep the ingredients confidential. This recipe has garnered international recognition.
The famous dressing originated at the Oasis restaurant in Adeje back in 1962. Initially, the restaurant offered a variety of dishes. “One day, a street vendor offered my mother a batch of chicken, which she purchased,” recalls Esmeralda. Unknowingly, that moment marked the beginning of a business venture that would sustain the family for generations to come. Esmeralda attributes a portion of their success to “karma” and recounts an untold tale of how the restaurant rose to fame.
“A German tourist had an accident right in front of the restaurant. My mother assisted her, and after spending three months in the hospital, the lady visited us upon discharge. Filled with gratitude, she came to express her thanks. Subsequently, through word of mouth, many German tourists frequented our establishment, allowing us to expand beyond the local clientele,” she narrates. Esmeralda quantifies the bar’s fame through the volume of chicken sold: “Initially, we sold one kilo per day, but now we can prepare up to 150 kilos.”
The daughter of ‘Chanjeles’ describes her mother as a “trailblazer”. “She was the one who made the decision to open the bar and decided on the name. When we settled on ‘Oasis’ and questioned her choice, she responded: when you’re lost in the desert, thirsty and hungry, and you stumble upon an Oasis, you feel like you’ve found happiness.” The most cherished inheritance her parents left her is the recipe for Pollo de Adeje. Despite numerous inquiries, the response remains constant: “It’s a secret. It will go with me to the grave. Would you give up your inheritance?”
Following the passing of the founders, Esmeralda and Graciela, their daughters, took over the business. Three years ago, they expanded their operations to Los Cristianos. Esmeralda currently manages the establishment. “I am 50 years old, with 37 years of service contributions. I’ve been preparing fried chicken since I was 16,” she shares. Esmeralda displays the “battle scars” from instances where boiling oil made contact with her skin. The marks left behind are a testament to the years of hard work.
FROM ADEJE TO SANTIAGO DE COMPOSTELA
Recently, Esmeralda stumbled upon a bar in Santiago de Compostela offering the family recipe to the public. In Adeje and the neighbouring areas, many other restaurants have also embraced this dressing, a formula that has achieved global fame, as mentioned by Esmeralda. “Once, my father boarded a flight to the United States. During the journey, he struck up a conversation with the passenger seated beside him. After discussing his business and experiences, the passenger revealed that he had dined at our bar. I believe that truly illustrates our journey,” she remarks.
The Pollo de Adeje recipe, much like that of Coca-Cola, seems destined to remain a closely guarded secret, unless an heir decides otherwise. Until that day arrives, the zesty red mojo will continue to add flavour to one of the most iconic dishes from the southern part of the island.
