El Tanque's Inaugural Bread, Cheese, and Wine Conference Exceeds Expectations

El Tanque, a town in Tenerife, was the centre of delicious food on November 19th, 20th, and 21st. It was a lively event showcasing the best local products, highlighting the area's strong community, traditions, and rich food culture. The first-ever Bread, Cheese, and Wine Conference in El Tanque exceeded expectations. It's now a must-attend event for anyone who values the Canary Islands' farming and food industry. The conference was organised by the Canary Islands Government's Dinamiza Rural project and the El Tanque City Council.

The event was designed to celebrate the region and its produce, offering a full experience for food lovers and those wanting to learn directly from local farmers, producers, and craftspeople. Visitors could take guided tours of farms, join workshops on making gofio (a traditional Canarian flour) and cheese, attend talks on old farming methods, and enjoy guided tastings of wines and cheeses that showed off the variety and quality of local goods. The mayor of El Tanque, Esther Morales, praised the town's "gastronomic richness, made with excellent products, and the incredible daily work of the people who bring the best food from the region to our tables."

The success of this first conference was greatly helped by two key figures in northern Tenerife's food scene: chefs Alejandro Luis and Yolanda Rodríguez, who run the kitchen at Mirador Lomo Molino by El Mortero. They are known for their modern take on local cuisine, respecting tradition while adding creative flair and unique presentations. Their contribution significantly raised the conference's standard and impressed attendees with dishes made from locally sourced ingredients.

Some of the standout dishes included artichokes with smoked cheese sauce on beer bread toast with Iberian ham, duck and onion bao buns with piquillo pepper sauce, and a delicious cuttlefish and prawn croquette with squid ink aioli. They also delighted guests with a leek and bubango (a type of gourd) cream with coconut milk and cheese from Quesería Meneses, gratinated cod on tomato sauce with mashed potato, a refreshing passion fruit sorbet, and beef tenderloin with baked potato, Padrón peppers, and a Canary red wine sauce. For dessert, a delicate gofio cream with candied coconut and almond provided a sweet nod to local traditions. Wineries Viña Engracia, Cambium, and Viñátigo (with wines presented by Cambium) also participated, alongside artisanal bread from Yajaira and a talk called "La Trilla" (The Threshing) led by Juan Antonio.

Alejandro and Yolanda's reputation is well-deserved, and their work extends beyond the conference. Their restaurant, Lomo Molino, along with El Mortero in Icod de los Vinos, are among the most respected and popular dining spots in the Isla Baja area. Lomo Molino offers a flavourful menu that complements its surroundings and appeals to a wide range of diners, while El Mortero remains a landmark in Icod, celebrated for its fresh, creative cooking that stays true to its local ingredients.

Their brand, Restauración y Asesoramiento El Mortero, is also recognised for its quality and professionalism. Their services for planning and catering weddings and events are highly regarded across the Canary Islands, noted for their meticulous attention to detail, personalised approach, and distinctive style that blends tradition with innovation and a focus on the customer experience.

The first Bread, Cheese, and Wine Conference in El Tanque achieved more than just bringing together great products. It created a platform to honour the hard work of the farming sector, connect people with their local area, and show how food can be a powerful force for cultural identity and rural development. This successful first event suggests that El Tanque is on a promising path, with future conferences set to build on this strong start.