Popular gastronomic event in Santa Brígida a resounding success

Several of the chefs who have come to the island to participate in the fourth edition of this International Rural Gastronomy Encounter, which runs until Tuesday, March 17, wanted to share their own culinary culture with the people of the Canary Islands. Therefore, all the tapas offered at the popular fair have had a distinctly regional character. This is the case with Xune Andrade from the Monte* restaurant in San Feliz, who presented his version of Asturian stew, based on traditional Asturian cuisine; while Italy, represented by chef Giuseppe Iannotti from the Krèsios** restaurant in Campania, brought the essence of contemporary Italian cuisine to Gran Canaria with his chickpea pasta; and from Montemor-o-Novo, Portugal, chef João Narigueta from the PODA restaurant presented his "Migas Gatas" dish, which has won over all the Canary Islanders.

Catalan chefs Vicent Guimerà (L'Antic Molí*, Ulldecona) and Joan Capilla (L'Algadir del Delta, Poble Nou del Delta) argued that “having the opportunity to showcase our signature dishes in Gran Canaria and also be able to learn from the locals is priceless because, ultimately, what makes chefs great is culture.” Sharing this knowledge is essential for Joan Capilla, a chef from the Ebro Delta, because “the same dish has a version depending on the region where it's cooked. All equally delicious, yet different from each other, whether due to the ingredients, the land, or the history of the place.” Vicent and Joan demonstrated this with two large paella pans where a continuous stream of rice dishes delighted the Canarians.

The local participation in this popular event was led by six chefs from Gran Canaria who offered traditional dishes but also took the opportunity to demonstrate their creativity with innovative takes on traditional cuisine. Carmelo González, from the restaurant La Pasadilla, offered an interpretation of island cuisine with his stew of young goat meat; Carmelo Múgica from the restaurant La Trastienda de Chago, a slow-cooked Canarian suckling pig accompanied by almond mojo from Tejeda; the chefs Saylem Cuevas and Creusa Ramos from Lemusa Catering, in Aldea de San Nicolás, presented their kid goat in a jowl sauce; and Aridani Alonso, from the restaurant Casa Romántica in Agaete, chose a typical Canarian dish for the occasion: fried cheese, simple yet delicious; chefs Alejandro Mederos and Javier Alabadi from the restaurant Anteo surprised us with their crispy lasagna of ropa vieja (shredded beef), Canarian cheese, and fried chickpeas. From the Dorotea restaurant have come their delicious leeks, a tribute to delight the Canary public, courtesy of chef Carlos Padilla.

Likewise, the association of artisanal cheesemakers of Gran Canaria (ASOQUEGRAN) has allowed tasting of various varieties of cheeses that have been paired with the wines, also local, offered by the distributor Vinófilos and the wineries Bien de Altura Vinos, Bodega Ventura and Bodega Lava.