Ribs with potatoes and corn is one of the most representative dishes of Canarian cuisine. Hearty, flavorful, and with a rural tradition, this stew is a classic on family tables, at local festivals, and in traditional Canarian eateries.
In the rural areas of some of the Canary Islands, the pig was a staple animal for self-sufficiency. After slaughter, the meat was preserved in salt, which led to the use of salted ribs as a common ingredient in many stews.
The corn (the name given to the ear of corn in the Canary Islands) and potatoes completed an energetic and filling dish, ideal for feeding large families and those who worked in the fields.
Over time, this recipe became established as one of the most popular dishes in the traditional Canarian recipe book.
Ingredients
The classic recipe doesn’t require many ingredients, but it does require time and patience:
- Salted pork ribs
- Potatoes
- Corn cobs (ears of corn) cut into pieces
- Water
- Salt (in moderation, due to the salting of the meat)
- Mojo (mainly green, although red can also be used)
Optionally, some houses include:
- Sweet potato
- Pumpkin
- A piece of bacon or fresh meat
Elaboration
- Salted ribs are desalted beforehand by soaking them in water for several hours.
- They are cooked in a large pot with plenty of water until tender.
- Add the corn cobs and let them boil until they are well cooked.
- Finally, add the potatoes (and other ingredients if desired) and continue cooking until everything is tender.
The result is a boiled dish, without sautéing, where the flavor is provided by the raw material itself and the broth generated during cooking.
Although the stew is served as is, there is one element that cannot be missing: the mojo sauce.
The green mojo sauce is used to dip the potatoes, ribs, and corn, providing an intense and aromatic contrast that elevates the dish to another level.
In many homes, it is also served with a piece of bread to enjoy the broth.
Variations depending on the island
- Tenerife: more classic version, with only ribs, potatoes and corn.
- Gran Canaria: it is common to add sweet potato or pumpkin.
- La Palma and La Gomera: it is usually served with a spicier mojo picón.
- El Hierro: can include fresh meat alongside the salted meat to soften the flavor.
Where can I try ribs with potatoes and corn?
Some guachinches (traditional Canarian eateries) and restaurants serve puchero (a type of stew) on their menus. Some recommended places to try this stew are:
1. Bodegón Casa Tomás (El Portezuelo, Tegueste)
A family-run restaurant serving traditional cuisine, open since 1977, where ribs with potatoes and corn is the star dish. It’s very popular and frequented by local families. More information
2. El Nervioso Restaurant (El Portezuelo, Tegueste)
Canarian restaurant located very close to the northern motorway, specializing in ribs with corn and potatoes. Meat and fish dishes are also available. It features a large dining room and ample private parking. More information
3. Guachinche El Portezuelo (El Portezuelo, Tegueste)
A traditional Canarian guachinche, humble and smaller than the previous ones, specializing in grilled meats, goat meat, and ribs with potatoes and corn. More information
4. Guachinche El Fogón (Los Baldíos, La Laguna)
Canarian-style eatery near Tenerife North Airport, specializing in grilled meats and ribs with potatoes and corn. More information
4. Guachinche Las Galanas (Los Realejos)
A simple guachinche in northern Tenerife serving traditional food, offering a good selection of typical Canarian dishes, including delicious ribs with potatoes and corn. More information
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