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Tenerife’s Romería de San Isidro

A Harvest of Tradition: Tenerife’s Romería de San Isidro

High on the volcanic slopes of Tenerife, where banana palms sway and the Atlantic breeze carries the scent of wild fennel, the town of Los Realejos bursts into colour for the Romería de San Isidro. Part harvest festival, part cultural pilgrimage, this joyous event is one of the Canary Islands’ most beloved celebrations — a tribute to rural life, heritage, and the enduring rhythm of the land.

Locals don traditional Canarian dress, from wide-brimmed straw hats to embroidered blouses and sashes, joining a lively procession of ox-drawn carts brimming with produce and festooned with flowers. Music spills into the streets — timple strumming, folk dancing, and voices raised in song. It’s a celebration not just of a saint, but of community, continuity, and country pride.

At the heart of it all? The food. Simple, honest, and deeply rooted in the island’s volcanic soul. Expect papas arrugadas — wrinkled salt-crusted potatoes served with vibrant green and red mojo sauces, punchy with garlic and herbs. Local cheeses, roasted meats, and sweet treats all flow freely — not as cuisine, but as inheritance.

This week, we raise our wooden spoons in salute to Tenerife — a land where tradition is not preserved in glass, but lived, tasted, and passed on with pride.

Celebrate all this week, Steve and the Tenerife Team
PS - Recipes below

This weeks discount code is

MojoMay25

Good for 1 use per customer, expires Monday 2nd June

Step into flavour Canarian style

Papas Arrugadas (Wrinkled Potatoes)

Ingredients:
1 kg small Canarian new potatoes (or small waxy potatoes like baby Charlottes)
2–3 tbsp sea salt
Water

Instructions:
Wash the potatoes but don’t peel them.
Place in a saucepan and add just enough water to cover.
Add the sea salt (yes, that much — it’s key).
Boil uncovered for 20–25 minutes, until tender and the water has almost evaporated.
Drain any remaining water and return the pan to the heat for a minute or two, shaking it gently until the skins go dry and wrinkly with a salty crust.

Mojo Verde (Green Sauce)

Ingredients:
1 bunch fresh coriander (or flat-leaf parsley)
2–3 cloves garlic
½ tsp cumin seeds (toasted if you like)
1 small green chilli (mild to medium)
100 ml olive oil
2 tbsp white wine vinegar
Pinch of salt

Instructions:
Blend everything until smooth but still textured.
Taste and adjust vinegar/salt to balance the tang.

Optional: Mojo Rojo (Red Sauce)

Same method as above, but use:
Smoked paprika (1–2 tsp)
Dried red chilli or 1 tsp hot chilli powder
Roasted red pepper (optional for a milder version)

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