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Pedro Hernández Castillo (THE DIRED OF FIRE, The Palm) With his philosophy and good hand, he wins over those who chose to attend the Summer Night Dinner
Among the diners of the Midsummer Night's Dinner of the Chiringuito Tropical Monday, 18 August - full, as usual-, there was not a single intolerance. If there had been, the chef would not have taken too much trouble to adapt the dish to that specific case. You don't need it. Years ago, after long and thoughtful studies, hit the key. And keep at it, trying to, in your house, no one stops tasting one of their dishes because of capricious reactions - or not so much- discovered in the modern world.
The chef is Pedro Hernández Castillo and his house is THE DIRED OF FIRE, in THE LLANOS DE ARIDANE, The Palm. Over there, in addition to the also, shows off with enormous merit his Sustainable Sun #AlimentosdeSpain 2025, that grants the Repsol Guide. There are only four in Spain. The badge highlights “the fight against climate change, responsible use and inclusion”. The palmero chef, indeed, It is a reference in equity, sustainability and authentic flavors. One of the greats of the Canary Islands what, this peaceful August night, shared knowledge and cooking with the grateful customers of the Chiringuito Tropical.
El Duende's inclusive table
The cover letter of Pedro Hernández Castillo it's the bread. It is made with “babilla” wheat (an ancient and native variety of The Palm), sustainably grown, and with alphonso (buckwheat), which allows the preparation of gluten-free breads for people with celiac disease. Long fermentations, that provide better digestibility, deep aromas and natural conservation. Naturally, without additives or industrial improvers; a “clean” bread, consistent with the restaurant's inclusive and healthy cuisine. In its preparation, the chef recovers ancestral baking techniques, reclaiming original flavors.
And so with everything. Untraveled food, hours of understanding it and more hours, many more hours, unimaginable many more hours in the transformation into the dish that is presented on the table.
In Playa Blanca, to the other point of the Archipelago where the chef works alchemy nutritional, the client was able to test, and delight, with its Polines with mojo and lemon sorbet, one of the reference dishes in The Goblin. Brand new Canary black pork terrine with guava aioli - the only pass that is not on the gastrobar menu- and see with delight the play that the Indian tuno plays with the cañizo cheese in a risotto of impeccable execution.
But the treatment of meat deserves a separate chapter.. Excelsa is the Ropa Vieja from Palm tree candied at low temperature and the Canarian black pork ham candied in its juice is delicious.. About Old Clothes -which in The Goblin usually presented with octopus- there would be a lot to tell. Only the process of reducing juices until the ideal concentrate is found that avoids salts or spices., enough for a thesis.
The sweet part -Figs, almonds and prickly pears-was, remained, a true tribute to the palmero product, which is also Canary Islands, which is also the case of this eastern island that appears naked and fragile, just as it was, in Traditional Lanzarote Cuisine, the book of Fefo Nieves who presides over each of the Midsummer Night Dinners of the Chiringuito Tropical, that this monday, for greater pride Luis Benito, the soul of the place, welcomed Pedro Hernández Castillo. nothing less.
