La Bola's gastroguachinche claim is derived from chef Jorge Bosch's use of very local ingredients, the sort you'd find in guachinches, to create a menu featuring 'renovated' traditional dishes.
La Bola's gastroguachinche claim is derived from chef Jorge Bosch's use of very local ingredients, the sort you'd find in guachinches, to create a menu featuring 'renovated' traditional dishes.
I saw a comment on facebook recently about how difficult it was to interact with the local Canarian population on Tenerife.
Whilst guachinches come in all shapes and sizes, if the one you're in looks like a restaurant and has a menu, the chances are it is a restaurant, not a guachinche.
This year we decided it was time for a change and instead of heading upwards, turned westward along the coast to Buenavista del Norte.
Attending the ganadera (a cross between an agricultural show and an animal pilgrimage) at La Matanza in the hills above Puerto de la Cruz on Tenerife's northern coast has been an annual outing for the past five years.
Guachinches are rough 'n' ready makeshift restaurants that are often set up in someone's garage, but they can pretty much turn up anywhere – in the middle of banana plantations, in someone's courtyard, in gardens.