JOSUÉ MENDOZA – LA CORDERA DE JOSUÉ MENDOZA

The dish- The Iberian pork shoulder is traditionally marinated for a day; then it’s slightly cooked and frozen, finally its sliced as if it was a carpaccio. On the other hand, we follow the same steps with a black pork shoulder, with the difference that after it has been marinated, we fried it and dehydrated in the oven at 70ºC. We prepare antique Canarian potatoes chips and we season them the adobo. We sugar coated s few potatoes in sliced. Dish set up: we superimpose layers of sliced potatoes and sliced pork shoulder…We finish off with the dry meat and chips.

Tenerife Wine: White fermented in barrel, Los Loros (DO Valle de Güímar). It is a white wine with body thanks to the perfect mix of malmsey, gual and marmajuelo. This makes it ideal to go with the intensity of the meat as well as to refresh the palated from the mojo.

JOSUÉ MENDOZA – LA CORDERA DE JOSUÉ MENDOZA

The dish- The mojo is made the traditional way, in mortar with garlic, hydrated pepper from La Palma, smoked paprika, fresh oregano, ground thyme and cumin. After grounded, we add white wine vinegar, white wine, sunflower oil and a bit of water. We mixed everything. We elaborated a ‘yema’ sweet potatoes mash, we empty boiled black potatoes and fill them with their insides mixed with AOVE.

The tuna, seasoned with salt and pepper, is slightly cooked. Dish set up: first the mojo, over it we place the tuna, and on the side the sweet potatoes mash and the filled black potatoes.

Tenerife Wine: Altos de Trevejo Sparkling White (DO Abona). This sparkling wine, light and fresh, has well integrated bubbles and a delicate yet a long aftertaste. It is ideal to refresh the mojo intensity as well as to harmonize the tuna and tubers.

RESTAURANTE LA CASONA DE PAU BERMEJO – LA LAGUNA

The dish: The iberian pork shoulder is oven cooked in papillote, it has been previously salted and perfurmed with manzanilla flowers and leaves, and watered with manzanila wine. 16º oven for 20 minutes. The meat is intense and juicy. It is served ove mushed Canary potatoes together with beans cream in green curry, topped with goat cheese sauce. (Pau Bermejo, chef).

Tenerife Wine: Marba tradicional red 2016. Intense with volcanic touches, perfect to balance the richness of the meat. Its flowers scents also enhance the manzanilla fragance within the pork. (Javier Olmedo, maitre).