Guachinche Aguadara

Aguadara, in the very heart of El Hierro, is what is known by these lands as a 'guachinche'. Meal house that was previously enabled in garages or courtyards to sell the wine of the harvest accompanied by some dishes. Aguadara is very popular because it follows this same philosophy but, with the surprise that he has been exercising, for a year, the Basque chef José Ramón Odriozola (ElBulli, Berasategui or Zalacaín). Canarian popular cuisine, a boast of powerful meats and very abundant rations are the keys that the owner Miguel Padrón fences for its success. To start, nothing like the generous, herreño (smoked) cheese tacos on the iron with red and green mojos, and palm honey; to continue with the tasty step (gofio with broth) of meat, mojo topping and red onion slices. The traditional-style 'composed' melose chickpeas are served in a bowl to give to the spoon and spread to pleasure. Fogonero (cod cousin) is usually served as an encebolate, but today it is reboised with iron and fries. The goat meat stew is certainly a great dish, solved by the Basque with less power than usual (which is appreciated), of melous tension and pleasant taste, served with fries. And for dessert the great classic of the "guachinches': cheese, a kind of flan but very to the canary taste, sweetened to the end with condensed milk. And the waitress, a Catalan with almost 20 years on the islands, is made up of Italian coffee maker and served in small porcelain coquettes.

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