Tapas

Chicken Croquetas are one of Tenerife’s beloved tapas. Think of a very thick bechamel to which you add any kind of meat, even fish or vegetables –ham, chicken, turkey, crab, shrimp, cod– diced or shredded very finely. Breaded and fried in olive oil.

Escaldón, a dish deeply rooted in Tenerife has made its way into the world of croquettes. Key ingredients like gofio, broth, and ribs are mixed into a béchamel sauce, then breaded and fried, transforming the traditional escaldón into a delightful croquette form.

Escalivada is a warm or cold dish made with roasted vegetables,  aubergine, red bell pepper, onion and sometimes tomato . Originally, the vegetables were grilled but nowadays they are also oven-baked.

Small rolls made from a mixture of olive oil, butter, flour, and milk flavored with Serrano ham and deep-fried to crispy perfection. (Although, if you’re like the locals in Spain, you might want to try more adventurous flavors, like mushroom or even chocolate!)

Moya, Gran Canaria, is known for its wide array of croquette flavours. Among the most popular are those featuring the renowned chorizo from the village of Teror. These croquettes embody the unique taste of one of the Canary Islands’ most celebrated sausages.