Where to buy (and taste) the best Canarian products in Madrid

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In 1953, a group of Canaries decided to create a private institution in Madrid in order to promote

outside the Archipelago. This is how

which over time would change its name to

. For years, this institution has served as a meeting point for everything related to the Fortunate Islands: institutional events, book presentations, art exhibitions,

sessions.

or meetings of the Peña Ibérica to watch CD Tenerife matches. But it has been its openness to Canarian gastronomy that has boosted its recognition in the capital. At present, at its headquarters on Calle de Santa Cruz de Marcenado 13, islanders and foreigners from all over the Peninsula meet without distinction.

«They came for the potatoes and the mojo.

Then they tried the leg ... and they already stayed ", jokes

, president of La Casa de Canarias. Beside him,

nods.

He is in charge of the logistics of the restaurant, which now takes on its own identity: it has been renamed

and apart from the restaurant service, it offers different typical products, either in person or online: from Brumas de Ayoza Blanco Fruity wine to Arehucas Oro rum. , including semi-cured Maxorata majorero cheese with paprika or a packet of

Munchitos

.

A plate of Canarian grilled cheese at DeTenderete.

"Our intention is that restaurateurs and the public know our products, consume them and enjoy them," says García Bello. For this, the menu prepared by

has been given "a spin

." High-demand products are maintained, such as

, the Canarian cheese roasted with honey from La Gomera or the bienmesabe from Vegueta with vanilla ice cream, but there is also room for innovation, as could be seen in the first Gastronomic Days held at the establishment last October. In them, the acclaimed Canarian restaurateur

, head of the Hevia Restaurant's stoves, made some

. There was also no lack of black potatoes from Los Realejos - accompanied by Puntal mojos, sponsored by

- or the canary red tuna caught by rod presented by

, canner and fisherman from Pedro Barba (La Graciosa).

Not far from Santa Cruz de Mercenado, on Travesía de San Mateo, 10,

has fulfilled his dream, although that has made him, in his own words, "

."

After turning 35 years away from his beloved island of La Palma - "it is difficult to improve myself in that: those who do it are dying", he jokes - he has decided to fulfill his dream "to

".

"The palmeros is that we are very heavy, very

[synonymous with rough person]. We are always bringing things from there," he says while acknowledging that he still brings the coffee from the kiosk in his native Llanos de Aridane.

"And when I don't check in, the whole plane smells like coffee," he admits with a laugh.

DeTenderete Restaurant in La Casa de Canarias.

The project, called La drawer of avocados from La Palma, should have materialized at the beginning of October, but it was impossible. First, a terrible fire ravaged the midlands of the western part of the island last August. Then came the Cumbre Vieja volcano, which Fresno doesn't even want to name. «We had the venue chosen, the rent paid.

. We have opened it against the clock ». With the airport closed, getting avocados off La Palma has been an odyssey. They left by boat to Tenerife, and from there they moved by plane to the Peninsula. But they are already in Madrid. «

. A scandal, "he says. The idea of ​​Fresno is to surprise the client with the large number of varieties that the island has, where almost all the old farms keep a couple of avocado trees simply because they were planted by the grandfather, or the great-grandfather, which is why the farmers do not want to graft them with the most commercial varieties. In this way, apart from the Hass, the best known, or the Bacon, you can also find Anayen pieces, originally from Venezuela and Colombia, but thanks to the volcanic soil and the slow maturation that occurs in Los Sauces or Barlovento acquire juicy nuances. In addition, in La Gaveta ... other products are also sold such as

or

, which have been greatly affected by the ash from the volcano.

"We have it guarded like diamonds in the Suárez Joyerías", sentence.

If you prefer to consume the product served at the table, you cannot forget

(Calle del Nuncio, 17), a meeting point to toast with a Dorada or Tropical beer before or during the enjoyment of some broken eggs Roque Nublo, with chorizo from Teror, or Anaga, with blood sausage from Tenerife.

Other of its strong points are the Canarian banana salmorejo, the fried baifo and the Appletiser chicken ham, a sparkling drink originally from South Africa that has already become strong in the Peninsula, but that the Canaries feel as theirs since it began to be commercialized. on the islands in 1969.

Chef Safe Cruz at Gofio by Cicero Canary.

Little can be added about

(Lope de Vega, 9), where

has created "

." Not for nothing, it is the only establishment that presents this type of food with a Michelin star.

Picón Madrid

(Calle de Vallehermoso, 36,) closes the route through the ambrosias of what was considered the Garden of the Hespérides.

The tasting, sale and distribution of Canarian products and recipes has turned the Mercado de Vallehermoso into that place "where Canaries feel at home and where they will forget about homelessness for a few hours."

Canarian products from the

,

stand out in their showcases: artisan cheeses from lost villages on the steepest islands, beers, mojos, almogrote and even vermouth.

Everything comes directly from the islands.

.

According to the criteria of The Trust Project

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