Other foods to try:
Pan de queso
Melted cheese filled finger pastries that you dip into green salsa or red sauce.
The fish market and restaurants
Below the main market is the fish market, which has several tapas and ‘tapas’ (a fusion between Spanish and Japanese tapas) bars. I ate at Bokanka, one of the most famous fish bars. It was crowded considering it was a Sunday afternoon.
Food came on sheets of paper; staff were very friendly. I loved the fact that the chef, just before closing, came around and dolloped left overs on each diners paper mat, it felt like a home restaurant. He didn’t want to waste the food, so he shared it out.
I don’t eat fish very often, on rare occasions when travelling, but the boquerones I ordered were the best I’ve ever tasted. They are fresh from the market and pickled in-house, with an astringent bright green olive oil poured lightly over. Sublime.
I also met a nice couple, one of whom is a food importer, who is trying to spread the word about how fantastic Canarian food and wine products are. One pity is that we could not try Tenerife wine in the market restaurants. This is because a wine stall upstairs has a monopoly and has prevented anybody selling or serving the wine. This is a pity, surely the idea is to get the word out?
I enjoyed wandering around, checking out the interesting architecture of the Arts Centre, below. Tenerife is very different to its down market, touristy image.
Do you eat them?
Only during the war. Only very poor, desperate people eat carob.
I was invited as a guest of P and O cruises to Madeira and the Canary Islands.