Hotel El Duque

29 March 2021

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Buffet Restaurant, 4 recipes you must try

If you are thinking of coming to Tenerife to spend your holidays, we would like to inform you about our buffet restaurant at Hotel El Duque, Costa Adeje in Tenerife.


In our buffet restaurant, you can taste our chef’s specialties in a buffet that includes hot and cold dishes, traditional recipes, and an extensive assortment of desserts with home-made cakes.


The restaurant kitchen at Hotel El Duque invites you to try a wide variety of dishes, both from the Canarian and Spanish gastronomy, as well as dishes from other nationalities.


Canarian gastronomy is one of the most cosmopolitan thanks to the different influences it has had over the years. It is an autochthonous and varied gastronomy, full of meats, fish, vegetables, cereals and vegetables, generally simple and with indigenous and Latin American influences.


Today we want to show you four recipes of Canarian gastronomy, which you can taste in our buffet restaurant. There are four very popular Canarian dishes on the islands and they are very simple to prepare.


Without further ado, we will now describe these four recipes that you must try when you come to visit the buffet restaurant of the Hotel El Duque.

Buffet Restaurant, 4 recipes you must try



For the papas arrugadas:
1 kg. small Canarian potatoes, 3 handfuls of salt

For the mojo picón: 
Virgin olive oil (150 ml), wine vinegar (15 ml), picona or chilli peppers (2), garlic (5 cloves), sweet paprika (2 teaspoons), ground cumin (2 teaspoons), salt (2 teaspoons)


  1. We start by preparing the papas arrugas. We wash them well and leave them unpeeled, characteristic of papas arrugas.
  2. In a saucepan, we add the papas arrugas and water until they are almost covered. We add the three handfuls of salt.
  3. Cook over medium heat until they are white due to the salt. We also make sure that they are tender, which we can check if we pick them.
  4. When they are ready, we drain the water without turning off the heat and we keep them a couple more minutes so that they are dry.
  5. While the papas arrugas are being made, we will make the mojo picón. We peel the garlic and put them in a mortar together with the pepper or chilies and the cumin.
  6. Then, we put them in the blender glass and pour in the olive oil, vinegar, paprika and salt. We beat for a few minutes until the ingredients are integrated and give rise to the sauce.


SOURCE: España Fascinante

Buffet Restaurant, 4 recipes you must try



  • Chickpeas 500 g.
  • Beef 500 g.
  • Chicken 500 g.
  • Potatoes 1 kg.
  • Garlic 3 cloves
  • Pepper 1
  • Onion 1
  • Tomato 1
  • White Wine 200 ml
  • Peppers
  • Pepper
  • Thyme
  • Laurel
  • Clove
  • Salt
  • Olive Oil


  1. The chickpeas are soaked the night before to soften them.
  2. The next day, they are washed and put in a cauldron with the meat, salt and water.
  3. Once cooked, drain everything and crumble the meat.
  4. Then the meat and chickpeas are fried until crisp, and set aside.
  5. A separate frying is made with the oil, the onion, the pepper, the peeled tomato and the garlic, all previously chopped and the pepper and cloves are added.
  6. Once the frying is done, add the paprika, the wine, the thyme, the bay leaf and a cup of the broth from the meat stew.
  7. Subsequently, the meat and chickpeas are added and left on the fire for a few minutes.
  8. Finally, the diced potatoes are fried and everything is mixed.


SOURCE: Tu Canarias

Buffet Restaurant, 4 recipes you must try



  • 1 kg chopped goat meat
  • 250 gr Chopped Onion
  • 1 cup Oil
  • 250 gr red pepper
  • 1 cup red wine
  • 1 red pepper
  • cayenne
  • thyme
  • clove
  • cumin
  • water
  • salt


  1. The meat is seasoned.
  2. The onion is sautéed in a frying pan with oil and the meat is added until golden brown.
  3. Then add the pepper, the paprika, the hot pepper, the thyme, the cloves, the cumin, and the wine, and leave it overheat for about 15 minutes.
  4. Finally, the water is added until the meat is covered and it is left to cook for approximately 1 hour and a half.
  5. It is accompanied with papas arrugas.


SOOURCE: 5 Océanos

Buffet Restaurant, 4 recipes you must try



  • Watercress
  • Pepper
  • Onion
  • Potatoes
  • Meat
  • Water
  • Garlic
  • Cumin
  • Olive Oil
  • Salt


  1. The fresh watercress is finely chopped, the onion and pepper are also finely chopped, and the potatoes are peeled, washed and cut into small quarters.
  2. You put everything in the pot, raw, with the pieces of meat, which can also be from cow or from another part of the pig. If they are salty ribs, they will be desalted by putting them in water from the day before and changing the water two or three times.
  3. Everything is covered with a generous jet of oil and water is added in the amount necessary to cover it. To all this, we must add a mash made with garlic, cumin, and salt.
  4. Then, the slow fire and the stirred sages finish curdling the stew.


SOURCE: Gastro Canarias

Buffet Restaurant, 4 recipes you must try

Do not hesitate to contact the reception of Hotel El Duque for more information.

All the best

The Management Team of Hotel El Duque

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