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LIFE IN FUERTEVENTURA
Tapas in Fuerteventura
Feb
Fuerteventura is one of the most beautiful islands of the Canary archipelago. In addition to its impressive beaches and landscapes, the island is also known for its varied gastronomic offer, including a wide selection of tapas.
Spanish tapas are a unique and popular food tradition in Spain. These small portions of food are served in bars and restaurants, and are known for their diversity and flavor. Tapas are a perfect way to try different dishes without having to order a full meal.
The origin of the tapas
The origin of the tapas is uncertain, but there are several theories. One of them is that the tapas were created by King Alfonso X in the 13th century to prevent alcoholic intoxication. According to this theory, the king ordered small portions of food to be served with the wine to help balance the effects of the alcohol. However, this hypothesis, in addition to being historically unfounded, is absurd.
The other theory and the one that is closest to reality is that the tapas were created to cover the wine glasses. But not as many think: for hygiene and to prevent flies or dust from entering, but to prevent the air to spoil or corrupt the wine. In fact, only wine was covered, and not other drinks. This lid also served to prevent the aromas of the wine from evaporating. The word “tapa” comes from the lid (tapadera in spanish) that was put on the jug, and the glass of wine.
At the end of the 19th century, pub owners began to serve small portions of food along with wine to accompany it.
This tradition of placing the lid on a glass of wine spread rapidly, Andalusia being one of the first regions to popularize it. The first documented reference to the Tapa, as a small portion of food, is found in 1903, and is recounted by Nicolás Rivero Muñiz, in his book Travel Memories, Havana. In this book, Nicolás takes a tour of different Andalusian cities. This is how he describes on page 104 how he tasted some tapas at the “Eritaña” inn in Seville:
From the Colombina Library we went to the “Eritaña”, a famous inn in Seville for its beautiful pergolas and for the festivities that usually take place there.
We had lunch under those canopies of vegetables, dotted with flowers, a gazpacho and a roast lamb that smelled and tasted heavenly.
And before we had conveniently prepared our stomachs by tasting some “chatos” with “tapaera”, capable of resurrecting a dead person. They give that name there to some flattened glasses of manzanilla covered with almost transparent slices of salchichón de Vich, or ham from the Sierra…
Whatever its origin, tapas have become an essential part of Spanish culinary culture. In almost any bar or restaurant you will have a wide variety of delicious tapas to taste, from the most classic ones such as potato omelette, meatballs and croquettes, to more modern tapas such as tuna carpaccio and beef tataki.
In Spain, it is common to go from bar to bar and order a tapa and a drink to share with friends and socialize. This tradition is known as “ir de tapas” and is a popular way to spend an afternoon or evening in the company of friends and family.
Fuerteventura tapas are a reflection of the island’s mix of gastronomic influences, including Canarian, Spanish and even African cuisine. This is due to its geographical position close to Africa and its long history as a trading port.
One of the most popular tapas in the Canary Islands, and also in Fuerteventura are the “papas arrugadas con mojo”. These are small potatoes boiled in salt water that are served with a special sauce called “mojo”. The mojo is a mixture of olive oil, garlic, paprika and cilantro that gives the potatoes a unique and delicious flavor.
Another popular tapa in Fuerteventura is the “scalded gofio”, a traditional dish from the island that consists of gofio (toasted wheat flour) mixed with water and spices. It can be eaten alone or accompanied by fish or meat, and it is a perfect option for those looking for a light and healthy meal. This dish is one of the benchmarks of Majorera gastronomy and has been part of the island’s culture for centuries.
We must also not forget the tapas that are closely related goats. Both the majorero cheeses, prepared in the most diverse ways, as well as goat or kid meat are present in the gastronomic tradition of Fuerteventura.
Seafood also stands out in Fuerteventura’s tapas offer. The island is gastronomically known for its fresh fish dishes, including tuna tapas, limpets, mussels, squid and Galician octopus. These dishes can be enjoyed in local bars and restaurants, and offer a delicious and authentic taste of the island. Let’s remember that fresh fish and shellfish are a key ingredient in Majorera gastronomy, which gives them a unique and different flavor from tapas in other parts of Spain.
In addition to tapas, in Fuerteventura you can also taste craft beers, that are produced in small quantities on the island and is a perfect complement to any gastronomic tasting.
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