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SOUTHERN ROUTE

 
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RESTAURANTE EL SALSETE

C/ Secundino Delgado s/n  Bloque1
35100 San Fernando de Maspalomas
 Telf. + 00 34 928 778 255
 web: www.elsalsete.com

The cook and pastrycook association "Asociación de Cocineros y Reposteros Mojo Picón" recommends this restaurant because this is a smart and modern house with all the elements to be in the gastronomic vanguard and because its kitchen promotes the future of the new Canary Island cuisine.

El Salsete recommends:

ENYESQUES CANARIOS “EL SALSETE” (Canary Island Snacks)
(4 servings)

Ingredients:

  • 4 slices of black pudding
  • 4 sticks of fresh cheese Hoya Andrea
  • 100 gr. octopus
  • 4 "papas arrugadas" (Canary Island typical potatoes)
  • 60 gr. mojo verde (Canary Island green spicy sauce)
  • 30 gr. mojo rojo (Canary Island red spicy sauce)
  • 30 gr. tomato jam
  • 30 gr. papaya jam
  • 1 egg
  • 200 cl. de oil

Directions:

 Heat the black pudding on the griddle. Pour 150 ml oil in a fry pan. Dip the cheese in beaten egg and fry. Fry the octopus in another fry pan with rest of oil and the green sauce. Present the snack adding the payapa jam on the black pudding, the tomato jam on the fried cheese, the red sauce on the potatoes and then the sautéed octopus.

WILD RABBIT WITH THYME SCENT
(4 servings)

Ingredients:

  • 1 Kg. fresh rabbit
  • 1 bulb of garlic
  • 1 half-liter olive oil
  • 6 dlsunflower oil
  • 3 gr. cooking salt
  • 200 gr. recently collected potatoes

 

Directions:

Cut the rabbit into pieces and marinade with olive oil, cooking salt and the crushed garlics. Fry the rabbit with sunflower oil and present with the potatoes.

TROPICAL FRUIT DESSERT
(4 servings)

Ingredients:

  • 150 g. water/li>
  • 6 yolks
  • 5 spoons tea
  • 800 gr. cream
  • 200 g sugar
  • 100 gr. chocolate fruit

 

Directions:

Prepare a tea with water, tea and 100 gr sugar. Add jelly leaves. Strain and keep. Whisk the yolks with 50 gr. sugar and mix with tea at room temperature and keep. Whip the cream with 50 gr sugar and add the mix of yolks and tea and pour softly the mix into a mold and chill. Add 100 gr chocolate fruit to the other half and put together on the mold in the fridge. Freeze when consistent.  

For the wild prickly pear sauce:

  • 100 gr. prickly pear pulp
  • 100 gr. water
  • 4 spoons sugar

Pour the ingredients into a small saucepan and cook until thick.

Presentation:

Cut the dessert in rectagular portions and serve on a white plate. Decorate with crunchy caramel, green wheat ear and an avocado or similar ice-cream ball.

RESTAURANTE ESTRELLA MARINA

Avenida de las Salinas 92
Castillo del Romeral
Tlf. + 00 34  928 728 095

Mojo Picón recommends this restaurant because, despite being modest, the quality offer is to be taken into account. This is a restaurant with a marine touch which delights visitors. It is very close to the sea, so the fish comes from the boat directly to your dish, serving you an excellent product.

Estrella Marina recommends:

SOGGY RICE WITH LOBSTERS
(4 servings)

Ingredients:

  • 400 grs. extra rice
  • 200 grs. grated tomato
  • 30 to 50 gr thin chopped garlic
  • 150 to 200 gr thin chopped onion
  • 2 tablespoonful brandy
  • 2 pieces of pepper
  • chopped parsley
  • 1.650 ml fish soup
  • 125 grs. shelled prawns
  • 3 pieces of lobster (400/500 grs. each)
  • Saffron
  • Food red

 

Directions:

Cut the lobsters if they are small or medium-sized and cut into two pieces at the thorax. If the lobsters are big, cut in rings. Fry until they change their colour and release the juices. Take the lobster out of the pan and add the onion, the garlic. When browned, add the tomato and the pepper pulp. When the tomato changes the colour, add brandy and flambé. Add the soup, previously heated, the prawns, the rice, the food red and the lobster. When boiling, add the saffron. Some minutes before finishing cooking, serve with a sprinkling of parsley on top.

FRIED FISH
(4 servings)

Ingredients:

  • Fresh fish
  • Potatoes recently collected
  • Olive oil
  • Salt

 

Directions:

This dish is as simple as exquisite. Clean the fish and season with marine salt. Pour clean oil in a frying pan and fry the fish until browned according to your likes. Serve with cooked potatoes and sprig of parsley.  

GOFIO MOUSSE

Ingredients:

  • 1 L whipping cream
  • l small can condensed milk
  • 4 spoos maize gofio (baked maize flour)
  • 1 splash of almond liqueur
  • Half packet minced almonds (keep almonds to decorate)

Directions:

Whip the cream with a blender, add condensed milk, almonds and gofio. Whip with an electric blender until getting a thick cream. When chilled, it will get thick. Put almonds on the dessert to decorate and keep in the fridge until serving.              

RESTAURANTE ESCALERITAS

Centro Comercial Paseo del Faro s/n
35100 Maspalomas
 Telf. 928

Mojo Picon recommends this restaurant because it keeps its principles and evolves promoting the Canary Island products. They also pay much attention to quality, cleaning and good service.

El restaurante Escaleritas recommends:

CANARIAN-STYLE TUNA FISH STEAK WITH ONIONS
(1 serving)

Ingredients:

  • 250 gr. tuna fish/li>
  • 80 gr. onions
  • 40 gr. green pepper
  • 40 gr. tomatoes
  • 2 cloves of garlic
  • 3 cloves
  • 1 stick cinnamon
  • Black pepper
  • 1 cup of vinegar
  • 1 cup of white wine
  • Salt

 

Directions::

Pour oil in a pan and heat. Move and away and chill. Once chilled, add a layer of onion chopped in thin slices. Put the tuna fish steaks on the onion slices. Add pearsley, nutmeg, pepper, laurel, the garlic chopped thin, the cup of wine and salt. Boil slowly. The onion must be tender but not browned. Move from the fire away and take pearsley and laurel out of the pan. Serve with cooked potatoes.

CANARY ISLAND SALAD
(1 serving)

Ingredients:

  • 100 gr. watercress
  • 4 lettuce leaves
  • 60 gr. tomatoes
  • 30 gr. cucumber
  • 15 gr. pepper
  • 30 gr. fresh cheese
  • 30 gr. avocados
  • 15 gr. tuna fish
  • 15 gr. sweet corn

 

Directions::

Clean the vegetables with some bleach, since these vegetables are to be eaten raw. Cut and serve the dish properly. Add vinaigrette made of mustard, water, virgin oilve oil, good-quality vinegar and one tomato. Add a bit of coriander, grinded black pepper and salt on top and serve.     

TRILOGY OF CANARY ISLAND DESSERTS
(1 serving)

GOFIO ICE CREAM:

  • Milk
  • Sugar
  • Yolks
  • Gofio

BANANA JELLY:

  • Jelly leaves
  • Syrup
  • Ripe bananas

CHESSE PARFAIT:

  • Fresh cheese
  • Milk
  • Sugar
  • Yolks
  • Cream

 

RESTAURANTE CASA VIEJA

Carretera de Fataga, nº 139
35100 Maspalomas
telf. + 00 34 928 769 010
correo: “ADMINISTRACION<694998@e,telefonica.net

Mojo Picón recommends this restaurant due to its prestige, its first quality products and the atmosphere and decoration, inspirated in the Canary Island style.

La Casa Vieja recommends:

GRILLED CUTTLEFISH WITH "MOJO VERDE" (Canary Island green spicy sauce)
(4 servings)

Ingredients:

  • 1Kg clean cuttlefish
  • 3 cooked potatoes
  • 1 bouquet dressed cabbage salad
  • "Mojo verde" (Canary Island green spicy sauce)

 

Directions:

Clean the cuttlefish and grill on wood. Once cooked, serve in a dish with dressed cabbage salad and cooked potatoes. The dish is presented a splash of green spicy sauce and this sauce is also serve in a sauceboat.

Preparing the "Mojo verde":

  • 1 bulb of garlic
  • 1 cup of vinegar
  • 1 cup of oil
  • 1 spoonful of cumins
  • 2 or 3 sprigs coriander
  • cooking salt.

 Crush the garlic, cumins, coriander and salt in a mortar. Add oil and vinegar slowly while crushing and stirring until getting a thick mix.

BEEF T-BONE STEAK
(1 serving)

Ingredients:

  • 1 beef T-bone steak about 400 or 500 gr.
  • 10 gr. salt
  • Pepper
  • oil

 

Directions::

Grill the steak and add some drops of oil. Turn over according to your likes and bear in mind that white meat is usually served well done, opposite to red meat. It is presented with a baked potato and salad, and vegetables if ordered by the guest. Before serving, season with cooking salt.

LECHE MACHANGA
(10 servings)

Ingredients:

  • 2 eggs
  • Lemon rind
  • Cinnamon stick
  • 1 litre milk
  • 150 gr wheat flour
  • 150 gr sugar

 

Directions:

Pour in a pan one litre milk with the lemon rind, the cinnamon, the sugar and one whisked egg. When boiling, add the flour slowly and stir to avoid lumps. When getting thick, take the rind and the stick out and serve in cups or glasses. Sprinkle with grinded cinnamon on the top.

RESTAURANTE LA PROA

Paseo de Meloneras s/n
Centro Comercial Meloneras
35100 Maspalomas
Telf. + 00 34 928 142 812

The Cooker and Pastry Cook Association "Mojo Picón" recommends this restaurant because this is solid company which offers the maximum guarantee. It serves the genuine Canary Island cuisine with the modern touch which visitors like.

El restaurante La Proa recommends:

FISH SOUP OF ARGUINEGUÍN
(4 servings)

Ingredients:

  • 1 horse mackerel
  • 3 tomatoes
  • 2 peppers
  • 1 spoonful of cumins
  • 7 cloves of garlic
  • 1 spoonful virgin olive oil

Directions:

Pour oil and the chopped onion, the green pepper and the tomato in a pan and fry. Crush 6 or 7 cloves of garlic in a mortar, a teaspoon of cumins, the coriander, salt and paprika. When crushed, add to the frying, stir and add the potatoes peeled and cut. Stir. Add water (to cover the potatoes), the fish head, the food red and a bit of salt. Cook slowly until boiling. When the potatoes are cooked, add the fish until cooked. Taste and add salt or coriander if necessary.
 
How to serve:

Add bread sliced from the previous day to the soup and add mint. Take the fish out of the pan, serve on a tray with the potatoes and serve on the table. Crush garlics, pearsly, green pepper, cumins and salt and, when bound, add a a bit of oil and vinegar. This is the complement for the fish. With this soup, you can also prepare "gofio escaldado" and eat with the soup.

EGG CRèME WITH ALMONDS:
(4 servings)

Ingredients:

  • 2 Eggs
  • 3 quarter litres milk
  • 200 gr sugar
  • 100 almonds
  • 1 cinnamon stick
  • Caramel

Directions:

Boil milk with a cinnamon stick which will be removed after boiling. Mix sugar with the eggs and add aromatized milk. Make caramel and reduce with water. Spread the caramel on the molds. Once the molds are filled, bake in a bain-marie at a temperature between 180-200 ºC. Avoid the water in the bain-marie to evaporate. The crème will be set when reaching 85ºC inside. You will see whether the crème is set by touching the crème with the fingertip. Take out of the oven and chill. Turn out and serve with strawberry stars and a ice-cream ball, cream or caramel drops.

RESTAURANTE AEROCLUB

Carretera comarcal 812
Playa de Tarajalillo
35100 Maspalomas

Mojo Picón recommends this restaurant due to its genuine Canary Island cuisine, its quality, its capacity and good service and the love and care offered to guests. Its reception rooms are the ideal place for any celebration: weddings, communion, baptisms, hen or stag parties, working lunches, etc.

El  El Aeroclub recommends:

FRIED OCTOPUS WITH "MOJO VERDE" (Canary Island green spicy sauce) (4 servings)

Ingredients:

  • 4 little octopuses of about 200 gr.

Directions:

Cook the octopuses and before serving fry quickly. Splash with "mojo verde" and serve as indicated in the picture.

Preparing the "Mojo verde":

  • 40 gr. garlic
  • 10 gr. coriander
  • 10 gr. parsley
  • 20 gr. cumins
  • 1 piece chili
  • 100 ml. Olive oil
  • 50 ml. vinegar
  • 10 gr. cooking salt
  • 10 ml. Water

Crush the ingredients -first the garlics and the salt- in a mortar and get a smooth pastry and add oil and water until getting the spicy sauce or "mojo".

Phone numbers Links Tourist offices Legal Information
Villa de San Bartolomé de Tirajana
Concejalía de Turismo
C/ Dunas nº 2, 35100, Maspalomas,
Gran Canaria, España. 		Centralita Ayuntamiento +0034 928 723400
Contactos C. Turismo +0034 928 778140
Fax C. Turismo +0034 928 778151
Mail turismo@maspalomas.com 		Web development ARI