This land's traditional smells and flavours will be the unforgettable memories of the feelings experienced during your stay in Maspalomas Costa Canaria.Its traditional gastronomy, simple but delicious and varied, is conserved from the mountains of Tirajana to the mid slopes. Its dishes are always prepared with natural ingredients such as meat or fish, and dressed with fresh vegetables and fruits, along with the "Canary Island potatoes", very used in this land's dishes. Its vegetable stews "potajes", a delicious dish cooked as a soup, as well as fried kid or rabbit, either in marinade or in "salmorejo" sauce, are very common in the mountains of this area. Fish dishes are especially cooked in the coast area. Honey and nut and dried fruit, especially almonds, are the basis of our cakes and dragée such as marzipan, the traditional sweet paste "bienmesabe" or "frangollo".
Local young and mild wines, sugar cane rums or homemade spirits such as "La Guindilla" are some of the drinks to be tasted before, during and after a good local meal.
Traditional meal is mixed with the best international restaurants located in the tourist area, whose offer will satisfy the most discerning palates. You will find, through these pages, the generosity of "Maspalomas", which will be always awaiting your return.
WINERIES AND WINE CELLARS OF SAN BARTOLOMÉ DE TIRAJANA
Bodega “Las Tirajanas, SAT”
C/ Las Lagunas, s/n
35290 San Bartolomé de Tirajana
Phone: +34 928 14 08 89 – 609 50 84 55 www.bodegaslastirajanas.com
Bodega El Caserío
Bajada La Socorra, 6
35108 Fataga
Phone: + 34 928 79 82 71
Bodega El Rincón
Bajada La Socorra, 7
35108 Fataga
Phone: + 34 928 79 83 62
Bodegas Tirajana, S.L. Aerarium y Vegastanum
Bajada a Casas Blancas, 24
35290 San Bartolomé de Tirajana
Phone +34 928 76 48 11 - 629692840
Bodega “Maspalomas Costa Canaria”
Finca Justus Frantz
35109 Monte León
Phone: +34 928 14 22 18
Bodega “Vega Grande”
Vega Grande de Guadalupe, S.L.
35107 Juan Grande
Phone: + 34 928 77 88 99 – +34 928 33 62 79 - 629692840
COOK OUR DISHES
BAKED DENTEX PINK
INGREDIENTS
A 3 Kg. Dentex Pink Fish
1 Kg. potatoes
1 bunch of coriander
1 onion
1 or 2 ripe tomatoes
1 pepper
Cumins, paprika, garlics, oregano, fried bread, salt, oil and water.
MAKING
Coat the head and belly of the fish with flour and cook the potatoes, the pepper, the onion, the tomato and bit of saffron. Crush some garlics, cumins and coriander and mix with the soup. Cut, season and coat the fish with flour and fry. Crush the cumins, the fried garlics, the fried brad and add a spoonful of paprika and oregano. Put in a flat casserole with a splash of oil, a bit of vinegar, some soup of the fish, the fried slices of fish and boil until cooked. Serve the fish separate from the potatos. Use the soup to mix with the Canary Island traditional maize flour: "gofio".
WRECK FISH SOUP
INGREDIENTS
1 Kg of fish and one fish head
1 Kg potatoes
1 onion
4 or 5 tomatoes
1 bulb of garlic
1 green pepper or paprika
2 spices
2 small pieces of bread
2 sour oranges or lemons
1 spoonful of paprika
12 baked almonds
Coriander, mint, persil, saffron, oil, gofio (baked maize flour) and salt.
MAKING
Once the fish is ready, cut into pieces, according to its size. Add a pinch of salt. Brown in a frying pan with oil and place on a tray. Pour oil in a copper, cut the onion and fry until slightly brown. Add the tomatoes without skin and seeds and well grinded. add two grinded garlics, as well as grinded persil and add the green pepper sliced. Mix and add the paprika, water and a bunch of coriander and mint. Boil. Once boiled, add the potatoes -of similar size- and crush one garlic, two spices and the almonds in a mortar. Boil with the potatoes and add on the fish.
The fish soup is a dish to be served immediately not to loose its flavours. While cooking, prepare:
THE SOUP
Place small pieces of toasted bread in a soup tureen, with some leaves of mint and slices of green pepper.
MOJO (Canary Island traditional spicy sauce)
Crush the cumins, the garlics with salt, the green pepper and persil. Add oil, crush again and add the juice of the sour oranges or lemons. When the soup is ready, crush one potato in the mortar with some soup. Add to the "mojo" sauce.
GOFIO (Canary Island toasted maize flour)
Fry the garlics in a copper with two spoonfuls of oil, leaves of mint and one slice of pepper and gofio. When the fish is cooked, serve the fish on a tray with the potatoes around. Pour soup in the in soup tureen to dip the pieces of bread. Add soup to the "gofio" flour. Stir up and cook until getting a fine thick custard-like paste. Serve "gofio" is small indiviual dishes or bowls.
MOJO VERDE (GREEN SPICY SAUCE)
INGREDIENTS
1 spoonful of cumins
1 green pepper
1 bulb of garlic
Cooking salt
1 bunch of persil
3 dl of oil
0,5 dl of vinegar
Water
MAKING
Crush the ingredients in the mortar following the given order. Once a fine and homogeneous paste is got, add vinegar and stir. Add oil slowly and continue stiring.
ROASTED KID IN MARINADE
INGREDIENTS
3 Kg of kid meat
400 g of onions
500 g of potatoes
2 bulbs of garlic
2 spoonfuls of paprika
0.5 dl of white wine
Oregano, thyme, bay leaf, spicy pepper and saffron.
Red wine vinegar
MAKING
Make a marinade with all the ingredients, except the meat and the potatoes. Clean the meat, cut and season with salt and pepper. Marinate the meat. Roast the meat in a roasting tin over a moderate heat with the potatoes sliced. Cover the meat with the marinade. Cook for about one hour.
HOW TO SERVE
Serve the meat on a tray with the potatoes around. The potatoes have been previously cooked or fried, as preferred.
MAIZE SOUP
INGREDIENTS
1 Kg of maize
500 g of garbanzo beans
6 litres of water
20 salted spareribs
2 bulbs of garlic
200 g of onions
100 g. of green pepper
150 g of tomatoes
Thyme, bay leaf, oil, a spoonful of paprika
MAKING
The crushed and peeled maize is cooked one day before preparingthe soup, over thirty minutes and it is chilled until the moment to be used in the same water of the cooking. The following day, cook the maize with the beans and the spareribs. The spareribs have been left to soak overnight. Fry the garlic, the onion, the paprika, the bay leaf and the thyme. Brown and add the tomatoes until cooked. Add the paprika and mix with the soup. Cook over one hour and add salt if necessary.
GOFIO MOUSSE
INGREDIENTS
14 yolks
200 g of sugar
4 gelatin leaves
6 dl of oil
150 g of gofio
6 dl of cream
A splash of honey
Grated lemon rind
MAKING
Whisk the yolks with sugar. Whip the cream and keep in the fridge. Pour the milk and add the gelatin leaves and the honey in a copper. When the gelatin is dissolved, add gofio and try not to form lumps. Grate the lemon. Add the milk with gofio and the yolks. Stir, add the lemon rind, the cream and mix.
HOW TO SERVE
Serve in a dessert glass with mint.
LEMON CAKE
INGREDIENTS
450 g. of flour
12 eggs
450g of sugar
50 g. of lemon
FOR THE COATING:
500g of sugar
250 g. of water
200 g of icing sugar
MAKING
Whisk the eggs with sugar until frothy. Add the flour slowly and the grated lemon. Fill in the baking tins and place in the oven, previously heated at 180º, over 25-30 minutes.
PREPARING THE COVERING
Boil the water with the sugar, add the icing sugar and cover the cake with a cooking brush.
HOW TO SERVE
This cake is to be served as preferred by the cook. The cake can be also served as indicated on the picture.
These recipes have been given by Mr Benito Benítez Benítez, President of the Cooks' Association "Asociación de Cocineros, Reposteros y Panaderos "Mojo Picón".
