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The Terrae meeting transforms the Plaza del Rosario de Agüimes into a large culinary market with ten chefs who offered more than 3.000 tapas at popular prices
The second edition of The land of Gran Canaria, the international rural gastronomy meeting held this year in the Southeast region, It started this Sunday with a festive day that turned the historic center of Agüimes into the epicenter of flavor. The Plaza del Rosario was transformed into a large gastronomic market where hundreds of attendees were able to taste more than 3.000 tapas prepared by a dozen chefs from Gran Canaria, the Peninsula and Portugal.
The president of the Cabildo of Gran Canaria, Antonio Morales, highlighted the relevance of this event for the promotion of local gastronomy. “Celebrating Terrae again in Gran Canaria is one more step in our commitment to the gastronomic development of the island. This meeting facilitates the exchange of experiences between local and foreign chefs, placing the kitchen as a tool for defending the territory, of the landscape and the environment, In addition to being an engine for job creation”, stated.
Morales was accompanied at the beginning of this day by the Minister of Economic Development of the Cabildo of Gran Canaria, Minerva Alonso; the mayor of Agüimes, Oscar Hernandez; the general director of Vocento Gastronomía, Benjamin Wool, and the president of the Domestic Trade Commission of the Chamber of Commerce of Gran Canaria, Eugenio Sanchez. “Terrae connects with our vision of sustainability and with the objective of guaranteeing agri-food production in the region. It is an opportunity to show our local product and the excellence of our cuisine.”, the mayor of Agüimes stressed.
For your part, Benjamin Wool described this beginning as “the best possible start”, highlighting “the affection of the people of the island, who has enjoyed a day where the chefs have repaid that affection with what they know how to do best: rural kitchen, unique dishes and products from different regions of Spain”.
rural cuisine in 3.000 tapas at popular prices
The day open to the public sought to bring rural cuisine closer to the citizens and visitors of Gran Canaria through traditional specialties from different regions of Spain and Portugal..
Among the local proposals, the sancocho donut with sweet and sour red mojo from Manolo González stood out. (La Tunera, Counted); Kilian Nordelo's version of blanched gofio (Cathedral Bistro, Arucas); and the snails with fennel by Nisamar González (Magec Café y Burger Bar, Agüimes). “It is a pride that chefs and journalists from other parts of Spain know our municipality, our gastronomy and traditions. Events like this are an incentive to continue defending our product and offering the best of ourselves.”, expressed Nisamar González.
Attendees were also able to taste two emblems of island gastronomy: cheeses and wines from the Association of Artisan Cheesemakers of Gran Canaria (in Asoquegra) and Vinophiles.
From Catalonia, the chefs Vicent Guimerà (The Old Mill, Michelin Star and Green Star) and Joan Capilla (The Algadir of the Delta, Michelin Green Star) They prepared rice with fish, galleys and prawns. “It is an honor to bring our cuisine to Gran Canaria and share it with its people., in addition to discovering the gastronomic treasures of the island”, said Guimerà.
Other notable dishes were tripe with chickpeas and caricos with chorizo – a variety of small red bean., prepared by chefs Jesús Colorado (El Mesón de Gonzalo, Salamanca) and Oscar García (Bulwark, Soria), along with Nacho Solana and David Pérez (Solana*, Ampuero, and Ronquillo, Ramales de la Victoria).
From Portugal, chefs Antonio Queiroz (Bar Lura, Baiao) and Lídia Brás (Tramuntana, Vila Nova de Gaia) They conquered the palates with a wild boar and millet stew, whose flavors evoked traditional Canarian cuisine.
The day was enlivened with live music, consolidating Gran Canaria as an international reference for the rural gastronomic movement and reinforcing the role of cuisine as a dynamizer of the environment and generator of community.
Two more days of reflection, territory and gastronomy
Terrae Gran Canaria continues until 25 March in various locations in the Southeast Region, with the participation of more than 50 chefs, local producers and gastronomy experts.
The meeting brings together rural chefs from all the autonomous communities, mapping the current situation in rural areas and broadening the view to the experience of neighboring countries such as Portugal and Italy.
In total, Terrae brings together in Gran Canaria 37 red stars and nearly twenty green stars from the Michelin Guide. Besides, pays tribute to Colombian chef Leonor Espinosa (LEO, Bogota), considered the most influential chef in Latin America and named Best Chef in the World in 2022, for its commitment to local producers and the territory.
