Behind many of the great myths of Canarian gastronomy, there aren't always sophisticated cooking schools or large initial investments. Sometimes, the main ingredient is much more human: pure necessity. This is the exact origin of Casa Tomás, the restaurant in El Portezuelo, Tegueste, which after almost half a century of history has become a mandatory stop for any local and recently made headlines again for being the chosen venue for King Felipe VI's impromptu dinner during his latest visit to Tenerife.
The adventure began in the year 1977. Tomás Galván and his wife, Verísima García, were going through a very difficult economic period. With little money at home and the obligation to get by, Verísima made a decision that would change their lives forever: she started cooking a humble dish, deeply traditional among the farmers of the area, based on ribs, potatoes, and corn.
The success of that dish completely exceeded the couple's expectations, who never imagined the reach that small establishment would have. Over the decades, Casa Tomás's ribs with potatoes became the most famous dish in Tenerife. The magnitude of the business speaks for itself: the establishment serves about 500 kilos of potatoes per week to meet the incessant tide of customers, as acknowledged by Víctor Galván, son of the founders and current manager responsible for keeping the family legacy alive.
This corner of Tegueste not only enjoys the unconditional favor of the local public, but its traditional cuisine has also won over the country's most demanding gastronomic critics. The prestigious critic José Carlos Capel, one of the most influential voices in the sector in Spain, has publicly confessed his preference for this establishment, placing it among his favorite places to eat in the entire country.
Throughout its impeccable career, Casa Tomás has also received institutional recognition. DIARIO DE AVISOS has awarded its work on two special occasions: first, in its eleventh edition, granting it the award for Best Canarian Cuisine, and later, in the twenty-ninth edition of its national gastronomy awards, crowning it in the category of Best Traditional Cuisine.
Thus, what was born in the seventies as a family response to scarcity is today a living heritage of the culture of the Canary Islands. A corner where the recipe of the Tegueste farmers continues to unite island residents, international tourists, and, as demonstrated just a few days ago, the highest state institutions at the same table.
