6 Foods You Have to Try in Tenerife

August 31, 2017

 

 

RO: Pentru ca unul dintre hobby-urile mele este sa mananc si sa incerc mereu lucruri noi in ceea ce priveste gastronomia, nu puteam sa nu scriu un articol si despre bucataria canariana, asa ca uite-ma aici, pe balconul apartamentului unde locuiesc in Tenerife, cu un "zumo natural de fresas" langa mine privind pentru ultima data orasul Santa Cruz. Maine ma intorc acasa! <3 

Ma uitam peste pozele pe care le-am facut pe parcursul lunii si mi-au trecut prin minte tot felul de retete ciudate pe care le-am incercat aici. Imi amintesc acum cu pofta (sau cu mai putina pofta in unele cazuri - hahaha) de unele dintre cele mai bune mancaruri pe care le-am incercat vreodata! Sa vedem, deci, care sunt cele 6 retete pe care trebuie sa le incerci cand vizitezi Tenerife!

 

EN: Since one of my hobbies is eating and constantly trying new gastronomic experiences, it was impossible for me not to write an article on Canarian cuisine. So here I am, on the balcony of my apartment in Tenerife, with a "zumo natural de fresas" by my side, watching the city of Santa Cruz for the last time. Tomorrow I'll be back home! <3

I was looking over the photos I took this month and a lot of weird recipes that I had tried crossed my mind. I still remember with gusto (or in certain cases with less gusto - hahaha) some of the best foods I have ever had! So, let's see what are the 6 recipes you must try when you visit Tenerife!

 

 

RO: 1. Gemurile

Daca la noi, in Romanina, cand auzi cuvantul "gem" te gandesti la gem de capsuni, prune sau caise, aici gemurile sunt la un cu totul alt nivel. Am intalnit in Tenerife cele mai ciudate marmelade: de ardei iute, de portocala cu wiskey, de cactus sau chiar gem de rosii (si nu, nu ma refer la bulion, ci la gem dulce - cu zahar si tot ce trebuie)! Pentru ca deja am spus de nenumarate ori ca planta mea preferata este cactusul, iti imaginezi cum am reactionat cand am vazut ca exista, undeva in aceata lume, gem de cactus! Am exclamat de bucurie, am luat un cos de cumparaturi si mi-am facut provizii pentru tot anul! Am mai cumparat si de ananas, de kiwi, de smochine si de banane, dar oferta era mult mai larga! De abia astept sa le incerc pe toate! M-a tentat sa cumpar si niste gemuri mai... "indraznete", ca cel de ardei iute, dar inca nu am avut curaj. Poate totusi ma intorc si cu vreo ciudatenie din asta acasa. Mai este timp pana maine.

 

EN: 1. The jams In Romania, when you hear "jam" you think of strawberry, prune or apricot jam, but here jams are at a whole other level. In Tenerife, I came across the most bizarre types of marmalade: hot pepper, orange and whiskey, cactus or even tomato jam (no, I don't mean broth, I mean sweet jam - with sugar and everything else)! As I have already mentioned several times, the cactus is my favourite plant, so you can imagine my reaction when I found out cactus jam exists somewhere in this world! I burst into a cry of joy, took a shopping basket and stocked up for the entire year! I've also bought pineapple, kiwi, fig and banana jam, but the offer was much more varied! I can't wait to try them all! I was tempted to buy some more... "daring" marmalades, such as hot pepper, but so far I haven't had the courage. Maybe I'll go back home with one of these weird things after all. There is still time until tomorrow.

 

 

 

   

RO: 2. Salata tropicala

O alta obsesie a canarienilor este sa combine fructele cu legumele (sau fructe, legume, branza, carne si tot ce se gaseste in frigider), iar salata tropicala face furori aici. Pana sa ajung in Tenerife, nu am crezut vreodata ca voi inghiti in acelasi timp fructul dragonului, ceapa, capsuni si branza de capra, dar s-a intamplat la un restaurant traditional dintr-un sat uitat de lume, fara semnal, ascuns printre stanci si ceata. Imi amintesc cum ajunsesem acolo, dupa o ora de mers cu autobuzul pe un drum serpuit care strabatea muntele, si ma apucase o foame teribila. Am vazut un restaurant pe malul oceanului si am intrat imediat. Toata saptamana mancasem numai cartofi prajiti si burgeri asa ca m-am bucurat foarte tare sa vad ca exista salata in meniu. Salata tropicala scria. Nu stiam ce inseamna exact, dar am comandat fara sa ma gandesc de doua ori. Cinci minute mai tarziu in fata mea statea o combinatie ciudata de tot ce creste din pamant si branza de capra pe deasupra. Am luat timid in gura o bucata mica de mango. Avea gust bun pana aici. Am inceput apoi, incet - incet, sa combin fructele cu legumele sa vad ce iese. Nu pot sa spun ca mi-as mai lua a doua oara salata tropicala pentru ca as minti, dar a fost o masa... interesanta. Trebuie incercat!

 

EN: 2. Tropical salad

Another Canarian obsession consists of mixing fruits with vegetables (or fruits, vegetables, cheese, meat and everything you can find in the fridge), and the tropical salad is very popular here. Until I arrived in Tenerife, I had never thought it was possible for me to swallow dragon fruit, onion, strawberries and goat cheese at the same time, but it happened at a traditional restaurant from an isolated village, with no cell signal, hidden between rocks and fog. I remember I had got there after an hour of travelling by bus through serpentine lanes and I was very hungry. I saw a restaurant on the bank of the ocean and we went there immediately. I had only eaten burgers and fries the entire week, so I was very excited to see salad on the menu - tropical salad, to be precise. I didn't know what it meant exactly, but I ordered it without thinking twice. Five minutes later, I saw a weird combination of everything that grows in the earth topped with goat cheese in front of me. I cautiously bit a small piece of mango. So far, it was good. Then, I slowly started to mix fruits and vegetables to see what the result would be. I can't say I would order tropical salad a second time because I would be lying, but it was... an interesting meal. A must try!

 

 

 

 

 

RO: 3. Celebra caracatita 

Tot la un restaurant (pescaresc de aceasta data) dintr-un sat izolat, aproape de plaja, am incercat pentru prima data o caracatita intreaga! Mai gustasem caracatita pana atunci, in salate sau alte retete bazate pe fructe de mare, dar niciodata o caracatita trantita pe o farfurie, fara niciun alt ingredient adaugat - nici macar sare. Era pur si simplu o caracatita fiarta servita ca atare. Ca un fel de ou fiert, doar ca in loc de ou era o caracatita. Mi s-a parut atat de interesant aspectul ei! Normal ca stiam cum ar trebui sa arate, din poze sau din filme, dar sa o vad atat de reala in fata mea mi s-a parut socant. Era atat de mare si avea niste ventuze uriase. Aproape ca ma asteptam sa sara in orice moment pe mine si sa se lipeasca cu ventuzele. Hahaha. Dupe ce am studiat-o cu atentie mi-am facut curaj si i-am taiat un tentacul. Avea un aspect gelatinos si carnos in celasi timp. Nu degeaba in spaniola i se spune "pulpo", dar chiar avea consistenta unei pulpe. A inercat si Alex sa guste, dar cand m-am apropiat cu furculita de el aproape ca i s-a facut rau de la miros, pentru ca da, mirosea foarte tare a apa de ocean. 

 

EN: 3. The famous octopus

It was at a seafood restaurant from an isolated village, close to the beach, that I tried a whole octopus for the first time! I had tasted octopus before, in salads or other seafood recipes, but never an octopus laid out on a plate, with no other added ingredient - not even salt. It was simply a boiled octopus served as such. Kind of like a boiled egg, but instead of an egg it was an octopus. I found its aspect so interesting! Of course I knew how it was supposed to look like from pictures or films, but seeing it so real in front of my eyes was shocking. It was so big and it had giant suckers. I was almost expecting it to jump at any moment and cling on me. Hahaha. After studying it carefully, I plucked up my heart and cut a tentacle. Its consistency was gelatinous and meaty at the same time. They don't call it "pulpo" in Spanish for nothing - it did have the consistency of pulp. Alex tried to taste it, but when I came to him with my fork he almost became sick from the smell, because it's true that it smelled a lot like seawater.

 

 

 

RO: 4. Snitel de vanata cu miere de palier

Momentul cand am mancat snitelul de vanata cu miere de palmier a fost surprins si in prima parte a vlogului despre experienta mea in Tenerife (click aici pentru video - urmeaza si partea a doua in curand, nu am uitat de el :) ). Vanata este leguma mea preferata! Ador salata de vinete, mancarea de vinete, vinetele la gratar si mai nou snitelul de vinete! Nu constientizasem pana atunci posibilitatea de a manca vanata cu o crusta crocanta si, cu atat mai mult, nu auzisem de mierea de palmier, dar aparent aici, in Insulele Canare, este o intreaga industrie a mierii de palmier. Se gaseste la orice magazin de suveniruri (alaturi de gemurile ciudate, desigur <3 ). Asta ar fi una dintre retetele pe care sigur le-as mai incerca candva. 

 

EN: 4. Eggplant schnitzel with palm tree honey

The moment I first ate eggplant schnitzel with palm tree honey was captured in the first part of my vlog about the experience in Tenerife (click here for the video - part two coming soon, I haven't forgotten about it!). Eggplant is my favourite vegetable! I love eggplant salad, eggplant stew, grilled eggplant and now eggplant schnitzel! I had never imagined the possibility of eating eggplant with a crispy crust before, not to mention that I had never heard of palm tree honey either. You can find it at any souvenir shop (next to the exotic jams, of course). This is a recipe I would definitely try again.

 

 

RO: 5. Cartofii canarieri si "mojo"-urile

Asta este o reteta mai putin ciudata fata de celelalte, constand de fapt in cartofi fierti in coaja cu sare, dar ceea ce o scoate din anonimat sunt de fapt cele doua sosuri specifice Insulelor Canare: mojo rojo si mojo verde.  Sosul rosu este facut din ulei, otet si ardei iute (chilli), ceea ce ii ofera culoarea caracteristica (uneori se poate adauga si paprika pentru extra picanterie), iar sosul verde contine ulei, otet (elementele comune ale celor doua mojo-uri) si patrunjel (se mai poate adauga de asemenea usturoi sau piper verde). Prin urmare, cel rosu este foarte picant, iar cel verde este dulce-aromat. Din nou, in toate magazinele de suveniruri de pe insula, cele doua sosuri isi au rezervate rafturi intregi, fiind compartimentate in recipiente de toate dimensiunile, pentru ca turistii entuziasmati sa aduca in tarile lor putin din traditia canariana. Normal ca am luat si eu cateva... turist trap- urile ma mai prind si pe mine :( . 

 

EN: 5. Canarian potatoes and the "mojos"

This recipe is not as weird as the others, consisting of potatoes boiled in their skin with salt, but what makes it special are the two traditional sauces of the Canary Islands: mojo rojo and mojo verde. The red sauce is made of oil, vinegar and red pepper (chili), which gives it its specific colour (you can also add paprika for extra spiciness), while the green sauce contains oil, vinegar (common ingredients of the two mojos) and parsley (you can also add garlic and green pepper). Therefore, the red one is very spicy and the green one is sweet and aromatic. Again, the two sauces occupy entire shelves in souvenir shops across the island and they come in containers/jars of all sizes so that eager customers can take a bit of the Canarian tradition back home. Of course I bought some... at times I also get caught in tourist traps.

 

 

RO: 6. Branza la gratar cu gem

Pentru ca cei din Tenerife iubesc gemurile si sosurile, s-au gandit probabil ca ar fi mai eficient sa combine cele doua concepte si sa foloseasca gemurile direct pe post de sosuri. Asa a aparut branza la gratar cu sos de... gem. Alex era complet confuz cand a incercat asta pentru prima data ( pentru video click aici). Habar nu avea cum ar fi trebuit sa combine cele doua gemuri din farfurie cu branza! Trebuia sa le unga pe paine? Trebuia sa le unga pe branza? Trebuia sa le manance separat? Nu a aflat nici pana acum! 

 

EN: 6. Grilled cheese with jam

Since everyone in Tenerife loves jams and sauces, they probably thought it would be more efficient to combine the two concepts and use the jams directly as sauces. Thus, grilled cheese with... jam sauce was born. Alex was completely confused when he tried it for the first time (click here for the video). He had no idea how he was supposed to combine the two jams in his plate with the cheese. Was he supposed to spread them on butter? Spread them on the cheese? Eat them separately? He still hasn't found out!

 

 

 TRANSLATED BY MATHEW B.

"I haven't been everywhere, but it's on my list!"

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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