It was a cold morning in early January, but that didn’t stop us. My husband and I bundled up and headed out to Spadina Ave. and Dundas Street. This colourful area has been a draw for me ever since I was in university. Coconut buns, egg tarts, cheeses of the world, fruits, spices and funky boutiques. I have always loved it, but lately I haven’t spent much time down in Toronto’s Chinatown/Kensington Market area and I thought what better way to get acquainted with all that was new and delicious than take a three-hour food tour? I had been on one in the city’s east end with Culinary Adventure Co. in the fall, so we decided to try them again. And Forbes Magazine has called this one “one of the best food tours in the world.” You can’t buy endorsements like that.
Our guide, Daniel G., met us under the yellow chair, topped with a waving cat. It’s one of the art installments along this stretch of Spadina. In China the cat waving its left paw is a sign of welcome. Aha! That’s why Asian shops always have those waving kitty figures in their front windows. “Back at the turn of the last century, Kensington Market was filled with fish mongers…and feral cats,” Daniel explained, noting the two neighbourhoods are intrinsically tied.
Crossing the street, we headed into Rol San, a restaurant with a huge exterior banner stating that it serves dim sum all day long. I had actually been here before, but today the dishes we tried were all new to me. Sitting at a table draped in white plastic (for easy clean up, the waiters just lift the whole thing, dishes included and whisk it to the back), we went through the yellow paper menu. Bottomless jasmine tea was $1 per person. The small plate dishes ranged from $4-5. Daniel told us the family-run business had opened in 1994 and in 1999 it became an all day dim sum spot, now open from 9 a.m.-2 a.m. “It’s the go to place to sober up late at night,” he joked.
First to the table was the bamboo fungus with mixed mushrooms dumpling. Delicious, especially when dipped into the hot, homemade chili sauce that graced every table. The next three dishes came at once. 
Rice rolls with Chinese donut – a deep fried donut wrapped in gooey rice roll that we dipped into a mixture of spicy, sweet hoisin sauce and peanut sauce. I probably should have saved that for last. 
Next came beef tripe with ginger and scallions, and steamed BBQ pork buns. The tripe was chewy, nicely offset with the tangy ginger and scallions. 
The pork buns were puffy and filled with a sweetish pork mixture.
As we departed, Daniel treated us to some longan fruit. About the size of a grape, he told us to peel it and be careful of the hard seed in the middle. As I bit in, the flesh reminded me of lychee, but the flavour was more like a plum. “The name translates to ‘dragon eye,’” he said motioning to the fruit stand we were now standing in front of. “You can pick them up here, one of the oldest produce stores in Chinatown.”
This was just the start. We had three more restaurants to visit, plus some other little nibbles along the way. I knew I had better start pacing myself.
King’s Noodle, also on Spadina, specialized in BBQ pork and duck. They proudly use every part of the animal and we peered in the window at a pig’s head, and many hanging ducks, wizened and reddish with barbequing. “Stanley and Grandee Lee are the owners and the restaurant opened in 1984,” Daniel told us. Stan had been a chef in a hotel in China before he came to Canada, but the hotel specialized in western food. Now he and his wife serve multi-generations of clients with Cantonese dishes such as congee with ginger, onion and BBQ pork. 
The pork, Daniel explained, was marinated, then cooked slow and low for hours, giving it a caramelized coating. 
We filled our bowls with the congee, a soupy rice porridge and dove in with our chopsticks for succulent pieces of pork. I loved how the chili oil here had a smoky flavour and blended beautifully with the congee. We also sipped an earthy black Chinese tea and dipped squares of deep-fried bread into our bowls to complete the taste experience.
Walking up to Kensington a few blocks away, Daniel stopped and pulled out a White Rabbit. 
White Rabbits are Chinese sweets and he had a bag full. We sucked on the mild, vanilla flavoured treats as he told us about Kensington Market. 
The history goes back to 1815 when George Taylor Denison had an estate on a 100-acre piece of land just west of Spadina Avenue. Eventually the land was divided into plots sold to British and Irish immigrants in the 1850s and 1860s. In the early 1900s came an influx of Eastern European immigrants and many of the Jewish families built outdoor stalls in front of their homes turning the area into an outdoor, old-world style marketplace. That trend has continued and today the area is very diverse, perhaps the latest immigrants to populate the shops are from the Caribbean and South America. The people here are fiercely independent and you won’t see any chain stores. “Sobey’s was going to open an outlet, but when they put up their sign, the residents rebelled and threw eggs at it,” Daniel recalled.
Across from Global Cheese on Kensington Avenue at the corner of Baldwin Street was a Mexican torteria called San Cosme. This was brand new to me. We sidled up to one of the high stools at a communal table and Daniel headed to the counter, returning shortly with a sweet, creamy rice drink with a hint of cinnamon called horchata and a huge veggie sandwich called a De Nopales, that sells for $9.95. 
The sandwich contained sautéed cactus, panela cheese, tomatillo, serrano salsa, refried beans and avocado. It was hot and richly delicious, the cactus having a little slippery, pickled taste. San Cosme is an authentic Mexico City style puesto (street food stand), serving tortas – sandwiches done a la plancha in buttered soft telera bread stuffed with assorted fillings along with pickled jalapeños. “They support their neighbours by sourcing many of their ingredients right in Kensington Market,” Daniel explained.
Time for another sweet treat. 
Walking along Baldwin, we came upon a jewel box of a store called CXBO Chocolates. 
Entering, a portrait of Willy Wonka greeted us, along with a case of the most divine looking art pieces. Well, they were actually chocolates. Daniel had us each pick one. 
I went for a dark chocolate salted caramel (their most popular) while my husband opted for a milk chocolate with sherry. The handmade collection was created in 2015 by chef Brandon Olsen and artist/filmmaker Sarah Keenlyside. “In 2017, they opened Restaurant La Banane, named Canada’s Best New Restaurant in 2017,” said Daniel. I noticed on the counter was a huge chocolate egg covered in splatters of edible colour. The Ziggy Stardust Disco Egg is served at La Banane and has been frequently called the “most Instagrammable dessert,” the counter clerk told us. Decadent! Not sure how much it costs at the restaurant (in another part of town, on Ossington Avenue) but at the shop it was $50. I was more than satisfied with my salted caramel and found out that a box of 9 cost $22.50. They also had a selection of bars for $9 (the Kensington Bar has apricots, chili and coffee) that I wouldn’t mind trying next time.
With just a tiny slice of room left, we headed to Wanda’s Pie in the Sky, a funky bakery café around the corner on Augusta Avenue. 
Inside it was strictly old school with hardwood floor and glass case after glass case filled with savouries, cakes, pies and cookies. We were there for the pie. “Wanda Beaver started out making sour cherry pies, using fruit from her family’s small orchard when she was a child. As an adult, she began baking for consumers at a location in Etobicoke, but she’s since moved to Kensington Market,” said Daniel. 
He had brought a tray over with a small Ontario sour cherry pie and three plates. “I’m a sweets guy. This is my favourite item on the menu here,” he continued. We divided up the flaky pastry and juicy fruit and I took a bite. OMG. The crust was slightly sweet with a hint of almond. The sour cherries were floating in a bath of delicious sweet-tart goodness. What a note to go out on!
Culinary Adventure Co. offers tours in Ottawa, Toronto and Winnipeg year round and from June until end of September in Charlottetown, Kingston and Halifax. In Toronto they offer King + Queen St. W. brunch, St. Lawrence Market, Leslieville/Riverside and Kensington Market/Made in Canada, and Escape the City Canoe Paddle + Dining Adventure tours in addition to Chinatown/Kensington Market. Maximum number of people is 12 and costs start at $80 per person.
Why? It boasts a rich history and many cultural icons have stayed and created literary works here over the years. Designed by architects André Ducamp and Gustave-Émile Dumoutier, the hotel’s doors opened in 1901. After a secret marriage in Shanghai in 1936, Charlie Chaplin spent his honeymoon here with one of Hollywood’s famous female stars, Paulette Goddard. The hotel even named a suite in Chaplin’s honour.
Vintage Citroens that are available to guests for city jaunts.
In the 1960s, a bomb shelter was built in the basement and in 1972, during the Vietnam war, actress and anti-war activist Jane Fonda stayed here, as did singer/songwriter Joan Baez. On her return from Vietnam in 1973, Baez released the album, Where Are You Now, My Son? that includes the air-raid sirens and dropping bombs she heard outside. Baez has give up singing for painting and on a trip to Hanoi in 2013 she stayed at the hotel and painted a portrait of a young Vietnamese boy which is now hanging in the lobby.
Here’s a shot I took from the Metropole website of Baez completing the painting.
My husband and I took an overnight junk boat trip and were able to spend an afternoon paddling past the towering stone formations. 
The caves were also a delight to walk through, having paths and colourful lighting.
Searching around on the web, I found a site called 
To this day, the dragons lay on the lands they helped protect and it is their shapes that form the bays iconic mountainous landscape. The area called Bai Tu Long literally means ‘Thanks to the Dragon children’ and their tails form the area of Bach Long Vi while the great Mother Dragon forms Halong Bay, which literally translates as ‘Descending Dragon Bay.’ 
Cat Ba island is the biggest island in the region. Here, during times of war (even as recently as the American War) women produced supplies such as medicines, bullets, and clothes for men fighting on the front lines. The nearby island where men often fought enemies was called Cac Ong island meaning “Island of Men.” The island where the women lived was named “Cac Ba” which eventually morphed into “Cat Ba” island which means “Island of Women.”
When I lived in Hanoi, I had an apartment in the quiet enclave of Truc Bach. It is on tiny Truc Bach Lake, a diked off portion of Tay Ho Lake. I was a little shocked to learn this is where the late Senator John McCain landed when he was shot down during the Vietnam War (known here as the American War), in 1967. Searching the internet I learned that US Navy aviator John McCain was shot down by anti-aircraft missile on a mission against a Hanoi powerplant and parachuted wounded into Truc Bach Lake, nearly drowning. He was dragged out of the water and beaten by city residents who were angry at having seen the area razed by previous U.S. attacks. He was later taken away as a prisoner of war. 
Photo courtesy Wikimedia Commons.
This shot (courtesy the U.S. Defense website) is of Defense Secretary Ash’s visit to Hanoi in 2015.
A couple of weeks before Tet, the streets are crowded with motor scooters burdened with bushy green pyramids covered in with small orange fruit. Although the fruit looks like a mandarin orange, it is sour (the peel is the sweetest part) and few people eat them. 
The kumquat tree symbolizes gold, wealth, unity and perfection. So the selection on each tree purchased is not taken lightly. The marumi kumquat is a tree with five characteristics that must be considered when buying – fruit, flowers, leaves, branches and roots. Combined, they symbolize wealth and happiness for the new year. Tips for choosing a good plant? 
The tree must have both ripe and green fruit, mature leaves and new buds. If it has all these, the family will enjoy wealth and luck in the new year.
French soldiers taking photos on the steps of Kinh Thien Palace during the encamping period here. (Taken by Doctor Charles – Edouard Hocquard during 1884 -1885)
Perhaps the most iconic of the remaining structures is the Flag Tower. Rising to a height of 33.4 m (41 m with the flag), it is frequently used as a symbol of the city. Built in 1812 during the Nguyễn dynasty, the tower, unlike many other structures in Hanoi, was spared during the French colonial rule (1885–1954) as it was used as a military post.
If you visit during graduation season, October-November, you’ll get a chance to see the students who come to have their pictures taken. I loved seeing the young women in their gorgeous traditional garb, called ao dai.
I was quite intrigued with the D67 tunnel and house, built in 1967 and found north of Kinh Thien hall. From 1954 to 1975, the North Vietnamese military command (Vietnam People’s Army) under General Giap, had its underground headquarters here.
A connecting underground tunnel allowed for emergency evacuation in case of an attack. It was eerie to wander the halls and see the furniture and communications equipment used in the fight against the South and the United States.
One of the most restful spots in the Citadel is Hau Lau, also known as the Princess’ Palace. Originally built in 1821 during the Nguyen Dynasty for the queen and princess, it was later the residence of imperial concubines.
It is a mish mash architectural styles, since the French rebuilt it, but I loved the Vietnamese roof with its crescent-like bladed corners. 
Hardly anyone comes here, so it’s a perfect place to chill and enjoy the gardens. 
Our group’s choice was to share the Taste of Alberta platter with slices of waygu, grass-fed tenderloin and a prime cut. This was casual fine dining and we learned that not only did Benchmark Angus Ranch provide all their top menu items, but the third generation of Muntons, who owned the operation, was sitting a table down from us. Good to know they approved. We did, too.
Chef Tomas Bustara even agreed to pose for a picture.
Dylan Liebe, the bartender, laid out a flight of gins and vodkas, plus an unaged, clear rye. The gin used typical botanicals – juniper, coriander, lemon peel, orange peel, angelica, orris root, licorice and cinnamon – but added at top note of spruce tips. My favourite spirit was the vanilla flavoured vodka…very smooth. 
They also do pre-made, bottled cocktails that are barrel aged in ex-bourbon casks for six months, available in their little off-sales shop. The Distillers Series included a Negroni, Glacier Manhatten and Martinez. I was most intrigued with their Observation Peak (not pre-mixed), a cross between an Old Fashioned and a Manhattan that Liebe made with rye whisky, dark rum, dry Curaçao, amaro Montenegro, a touch of syrup and then, after whipping out a blow torch, he topped with a smoking cedar square. Now that’s campfire!
At 7,500 feet, the views were stupendous – the generous outdoor wooden walkways and scanning scanning platforms put a shine on the $25 million renovation done two years ago. Anthony Mason, the restaurant’s senior sous chef, greeted us with a big smile and suggested we start lunch with the duck wings.
Easy to make a meal out of. Butternut squash salad, and fries and aioli followed, washed down with a smooth Liquidity Vignoner.
Tanya Otis, a public relations consultant with the destination told us Sky Bistro does regular wine-ticketed events that take over whole bistro. Costs are $149 for seven courses, paired with wine. Sounds like a good deal. “In the summer they use the terrace above for a sunset festival called Mountain Top Yoga with beer and champagne. Nice way to ease into downward dog.
We started with smoked Alberta trout, with local winter greens, smoked aioli, beet chips, and Banff Centre grown sunflower shoots (from their cultivar). 
First course was pork tenderloin, roasted organic parsnips, charred organic red cabbage, topped with a bacon and stout jus. 
The main was juniper rubbed elk tenderloin, on braised Alberta beef cheek, with local brown butter ricotta gnocchi, sautéed oyster mushrooms, and maple glazed organic carrots. 
With just a sliver of room left, I dipped my spoon into a delicious Saskatoon berry compote with yogurt ice cream and FallenTimber mead reduction. Our paired wines were all from British Columbia, Tinhorn Creek Chardonnay, Stoneboat pinot noir and Gray Monk cabernet sauvignon.
My friend Elizabeth tucked into a Juniper Benny with bannock, buffalo mozzarella and braised rabbit while I enjoyed a tangy Shakshuka with tomatoes, onions, eggs and touch of za’atar. 
Our food was matched royally with stunning mountain views.
It was a Chef’s table event, a series that is held on Fridays in the winter. Although I was staying at the Fairmont Banff Springs Hotel, our kind host Brad Royale, Canadian Rocky Mountain Resorts’ wine director, told me ticketed guests receive 40 per cent of their room rate when they attend. Brad rolled out the red carpet for us, pulling all sorts of older vintages from his cellar. 
Accompanying our starter of tuna poke, with scallions, cucumber, roast sesame, crispy won ton, avocado, and wasabi foam we had a 2003 Tahbilk Marsanne, 1927 Vines (Victoria, Australia). Soft and easy with a slight tang of mineral, it set off the tuna beautifully. Pulled duck confit came next with a double smoked bacon butternut squash risotto, baby heirloom tomatoes and arugula. It was paired with a 2006 R. Lopez de Heredia Vina Bosconia (Rioja, Spain) that was hearty enough to offset the richness of the duck. 
Our main dish was bison short ribs with potato and celery root puree, roasted baby beets and morel mushroom thyme glaze. I was eager to try the bison, since it was from Canadian Rocky Mountain Resorts game ranch south of Calgary and I wasn’t disappointed. The meat was flavourful and falling off the bone. The wine was a 2004 Domaine de la Janese Chateauneuf du Pape Vielles Vignes (Rhone Valley, France). Of substantial body, it paired well with the heavy meat. 
I can never resist dessert, even when full, so I dug into the triple chocolate mousse with bourbon berries and raspberry black pepper sorbet. Wow. Rich and creamy and delightful with a 2005 Quinta Do Noval Silval Port (Douro Valley, Portugal).
After checking into my room and gasping at the gorgeous view, I looked down at the desk and this is what welcomed me!
Yeesh. A very good start. Wanting to explore the hotel’s many foodie options, I signed up for the “Eat the Castle” walkabout, led by 
Robert stopped in front of the cultivar, a set of temperature-controlled wall cabinets with grow lights and trays of tiny seedlings.
“What would you like to try?” he asked. I opted for a thumb-sized sprout of kale. So tender! Other trays contained an array of tiny greens including cabbage, peas and sunflowers. The micro-greens are used in all 12 of the hotel’s restaurants and food outlets. Robert shared a bit of culinary data – the hotel sources from 25 farms in the area, there are 25 chefs in the apprentice program, 150 chefs in total and they serve between 1.5 and 2 million meals a year. Wow. Sitting at a long table in Stock, we sipped a glass of locally made Grizzly Paw Power Hound blonde ale and nibbled on a variety of sandwiches including goat cheese and roasted peppers, smoked meat and house-cured bacon and tomato.
“Ninety per cent of what the hotel serves is made in house including sausages and charcuterie, bread, pastries, pickles and vinegars. We specialize in local sustainable cuisines, have an in-house butchery, and are part of the Ocean Wise Seafood program,” Ash told us.
Karen pointed to a Latin crest woven into the lobby rug, “It spells out the hotel’s motto ‘Semper Eadem,’ Always the Same.” There have been a few additions and changes to the 754 guest-room hotel over the years, but the exterior facing of Rundle Rock has always been maintained.
Grapes chef de cuisine Tait Robinson pointed out the three types of trout, smoked and candied with maple syrup, gravlax and a hot smoked variety with brown sugar and salt. The hot smoked was my favourite. There was also a velvety duck liver pate, elk salami, Canadian camembert with quince jam and bread and butter pickles. All paired with a light white Cote du Rhone.
Next was the beef…a huge tomahawk chop and bison tenderloin that was sliced up family style.
In Alberta, they know how to do red meat!
Poached pears dipped in dark chocolate, apple beignets with caramel sauce and ice cream, New York-style cheesecake, cake pops, candied apple pops and a chocolate mousse. A veritable dessert banquet.
More sugar was just what I needed and I found myself making Grand Marnier truffles at 10 a.m. with chef Pirzad Amalsadiwalla. We learned about the tempering process of heating and cooling chocolate so that it remains solid at room temperature. 
We even tried some of Chef Ash’s chocolate chip cookies, “Made from my family’s recipe,” he confided. The combination of pure butter and chocolate was irresistible. Pirzad told me some of his chocolate bon bons can take a day more than a day to make. He also did a demonstration of dark chocolate bark sprinkled with festive pumpkin seeds and cranberries. “Who doesn’t love making people happy with chocolate?” he responded when asked what drew him to this specialty.
“We only serve Prime, it’s one notch above AAA,” he told us.That afternoon he was scheduled to stuff sausages. What kind do they do? You name it, chicken, pork breakfast, calabrese, bratwurst, chorizo, and beef. Peeking into the cooler he showed us a rack of Christmas hams and a seasoned tray of wild boar belly. “You won’t find any store-bought deli meats here,” he said. Game meats are on many of the hotel restaurant menus, including farm-raised bison and elk. “People want to eat what they see in the park,” he explained. All the trimmings get used in a variety of ways, including in confits and mashed potatoes. 
We capped the morning with a lunch in the recently renovated Vermillion Room, where chef Ryan Watson oversaw the carving of a melt-in-your-mouth Alberta raised prime rib roast, matched with mashed potatoes, and a platter of roasted vegetables.
A newly introduced Sunday night special!
The ones that live there are small and brownish as I discovered on a recent trip. How did these humble creatures inspire this group of seven islands off the coast of Africa to be named after them? They didn’t. The Canary Islands were named because when the Spanish arrived in the 1400s, they found the Guanches (the tall, blond first peoples), had these really big dogs. The name was derived from the Latin name Canariae Insulae, meaning “Islands of the Dogs.” I didn’t see any of the dogs, known as Presa Canaria, but my Tenerife guide Cathy Michel showed me a picture on her phone. They are huge mastiffs and have to wear muzzles, but Cathy said she had once owned one and he was a gentle giant.
Here’s a shot I lifted from the Internet, credited to the American Kennel Club. Although the Guanches died out, Cathy noted “all Canary Island have a little of their blood in them.”
I wanted to explore the authentic side of the island so I stuck to the north where the rocky landscape was layered with terraced farms, wineries, and hiking and biking trails.
Home base was the La Laguna Gran Hotel, in La Laguna, a town of 125,000 that was named capital of the island when the Spanish came in 1496. (In 1823 Santa Cruz became the capital because it was a port town.) At 550 meters above sea level, the town was seven km from the coast, and dotted with majestic buildings that once belonged to nobility but now are mostly government offices.
Cathy told me to look for crowns embedded the crests above front entrances. “That signifies royalty,” she explained. Unusual for a volcanic island, this town was flat. It was named a World Heritage UNESCO site in 1999, boasted a university, cathedral and 16th-18th century houses with balconies made of tough, weather-resistant Canarian pine.
A city block in size with a vegetable garden and courtyard, it had screened wooden balconies on one corner so the nuns could see the rest of the world (they never go out). Home to the mummified body of Maria de Jesus de Leon y Delgado, a nun from the 17th century, the convent is open one day a year (Feb. 15) so the public can pay their respects to her.
Owner Maria del Carmen Hernandez told me it had been in his family for 104 years. The sweet, flaky pastries were stuffed with various fruits and even a squash that when cooked down is known as “angel’s hair.”
“It’s the same design as the one in Pamplona. The concrete roof caved in and they had to rebuild it a year ago.”
It took my breath away. The forest was full of plants whose seeds had blown there on the trade winds from the Mediterranean. It was raining slightly and water dripped from the laurel leaves, soaking the earth.
The humidity of this region is what irrigated the farms below, Cathy told me. “They capture the water and use for crops, especially bananas.” At the visitor’s welcome centre, we watched a video describing this island of 321 volcanos “a biosphere where a magical sea of clouds tangles with the trees.” I learned of the island’s famous wine, goat cheese, dragon trees, palms and junipers. A local guide, Pedro Mederos, explained, “In Anaga, the highest mountain is around 1,000 meters. On the way up, you can see the plants change. In the lower areas, live rabbits, partridges, and Paloma pigeons. The locals hunt the rabbits and partridges for food.”
Walking along the cliff side, we can to a little home carved into the stone. A man waved us over and took us inside to listen to him playing what looked like a little ukulele.
“I’m playing a timple, I learned from my father who loved folksongs,” he told us. Valentine Ramos Ramos explained that he was born in this house in 1962. “I was named after St. Valentines because I was born on that day.”
Note the colour of the beach…black sand.At the beach front restaurant Casa Africa. we dug into fresh fish, potatoes and salad. Next was San Andres and Las Teresitas Beach. 
“The sand at this beach used to be black from the volcanic rock, but the government had gold sand brought in from the Sahara (when it was the property of Spain) because the black sand grew too hot in the sun and burned your feet,” Cathy said.
Perhaps its most famous structure is the Auditorio de Tenerife, designed by architect Santiago Calatrava and completed in 2003. He also designed salt water swimming pools by the ocean. “The residents were not too happy at first since it cost millions. They would have preferred the money to be spent on schools,” explained Cathy. And yet, it was beautiful, and many people were enjoying the water view from it’s beautifully designed cafe.
An astounding assemblage of red and gold, glitter, feathers and absolute fabulousness, I discovered it had wheels underneath. “The costume weights 360 kilos. The Queen must walk into her costume, then she is crowned with the 11 kilo headpiece,” Miriam, my museum guide explained.
In the center of the island is Teide National Park, where you can climb Spain’s highest peak, Mt. Tiede (or take the cable car, like me).
Volcanic lava chunks from the 3000-meter-high mountain were scattered about everywhere, giving the area an almost surface-of-the-moon appearance. This is a popular destination and gets almost three million visitors a year. If you opt to climb the final summit, which takes around 45 minutes from the top of the cable car you have to book in advance. They only let 200 people go up a day, 50 per hour. Go from the lower car park and you don’t need a reservation, just four hours to go up and four to go down.
The 37-room property is popular with cyclists who use the area for high-altitude training. “Lance Armstrong came here for five years to train. And British cyclist Chris Froome stayed here. Guests like the location and food,” explained Alejandro Garcia Valerio, the hotel’s director. Heading to the dining room, I learned that goat and rabbit were the most popular signature dishes.
In Puerto de la Cruz, I joined the crowds and walked along the sea wall, then headed to Plaza del Charco to people watch and sip a delicious barraquito coffee (Licor 43, sweetened condensed milk, steamed milk, and espresso) at one of the square’s many cafes.
In Icod de los Vinos I saw the island’s 500-year-old specimen and tried some of the sweet Drago’s Blood liquor.
Perhaps one of the most picturesque spots I visited was the hamlet of Masca. Winding pathways took me past mountainside homes looking down on terraced gardens and the blue ocean.
Rebuilt and beautiful, I was charmed by the cobbled streets, churches, and historic buildings.
At the boutique San Los Roques hotel, owner Dominic Carayon first took me on a tour of the 17th century building. “It had been abandoned for 10 years and was in bad shape. It took four years to finish the renovations.
The red mojo has red pepper, chili, garlic, oil and almonds. The green version is infused with coriander and parsley. Every eating establishment prides itself on its unique mojo.
My guide, Cathy Michel told me they get two to three crops a year, but a special variety known as “black potatoes,” with purple skins and egg-yolk yellow interior, is harvested only once a year. “They are very expensive, between five and nine euros per kilo.” Wrinkle potatoes are cooked in heavily salted water with their skins on. When the water evaporates, it leaves a salty crust on the potatoes. People like to eat their potatoes with their favourite mojo. There’s no butter on the island, since there are no cows…no grazing fields to be found on this volcanic rock! Instead, olive oil is a go-to condiment.
In Puerto de la Cruz, Restuarante Regulo near the Plaza del Charco. 
We started with bread with chorizo, gofio slices (toasted flour mixed with honey), grilled Canarian fresh goat cheese with mojo sauces and honey, and Canarian Ropavieja which is a traditional chickpea stew. 
Our main was grilled grouper filets with wrinkle potatoes and mojo. Not that I had much room left, but dessert was a melt-in-your mouth quesillo (translated it means “little cheese,” we call it flan) with vanilla ice cream.
Our wines were white and red Arautava DO Valle de la Orotava. To top it all off? 
A barraquito coffee – sweetened condensed milk, steamed milk, espresso and the secret ingredient, Licor 43 (made with citrus and fruit juices).
The owner’s name is Africa and she has run it for 60 years.
Packed with locals, I knew it was going to be good. There was a choice of fried whole fish or octopus done in black pepper and olive oil. I chose the fish, which they called abadejo, Pollock and tasted my friend’s octopus.
It was delicious. 
The meal started with soup and a colourful salad and was accompanied by a bowl of gofio (used as a thickener for the soup) and a carafe of local white wine. All for a reasonable 13 Euros.
Our main was cancocho, a Canarian wreckfish, grilled then steamed with sweet potato mash, Canarian potato chips, slightly spicy red mojo and gofio crisps with palm honey.
Good thing the portions were small. I had just a sliver of room left for dessert, banana foam with yoghurt ice cream and mini cinnamon rosquetes. Our wines were a white Vinatigo and a red Binatigo Negramoli.
Light and fluffy, the pastries were filled with local fruits and the La Laguna special I had was stuffed with a squash mixture known as “angel hair.” Delicious.
“Have a tupito, a little slurp,” said my server Alicia. My favourite was a seven-year-old rum tempered with honey and palm syrup. A tad spicy, but not as sweet as the other liquors. At the café gift shop, I was fascinated with large posters of the famous men who are associated with the island including Charles Darwin and French writer and godfather of the Surrealist movement, Andre Breton.
The menu was practically all meat and my server explained that the restaurant’s beef came from cattle kept in a barn nearby. I had seen a cattle crossing sign on the road to the restaurant. Talk about farm to table. As well as beef, goat, rabbit and pork were featured items. I went for the garbanzo stew with shredded pork. Very filling.
Owner Felipe Monje kindly showed me around the property. His family had always cultivated the area, but the land had been divided up many times to 10-12 ancestors, he told m. “My father bought it all back in 1956. I remember hanging out here as a young boy, eating grapes and looking for birds.” They began with two wines and now have 14 and produce 150,000 bottles a year. Seventy per cent of their wine is sold in Spain, 20 per cent goes to the US and 10 per cent to Europe. In the vineyard he pointed to one of the vines, “It’s 200 years old. Vines here live a long time. Other places they only make it to 50 or 80 years.”
“Most of our barrels are 45 years old, but we have six that are 200 years old and were originally used to import rum and molasses from Cuba. Our barrels are oak and chestnut, the young wine absorbs the flavors from the crystals inside barrel,” explained Felipe, and showed me a piece of a barrel lined with crystals.
We put it in a metal box 20 meters below for four to five months. The pressure and movement makes a compact composition of the wine. Five wineries in world do this. We’ve done it for three years.” The special kicker is that divers who have open water certification can go down the 20 meters, into sealed, underwater capsule, take off their masks, uncork the wine and take a sip. “Four people can fit and there is oxygen in the dome.”
Your mortar and pestle have to be a good size to really crush all the ingredients together. The results were delicious and the perfect idea for a party.
To learn more about the wine and honey of Tenerife my last stop was Casa del Vino, Tenerife Wine Museum and Honey Museum. A great place to get a grip on the island’s vinifera and honey making.Blog Categories
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