People coming in for the first time usually ask the same thing: is this a Cuban restaurant or a Canarian one? The short answer is both. The long one takes sixteen years.
Two pantries, one kitchen
The cooking we brought leans on pork, rice, plantain and beans. The one here leans on gofio, mojo sauces, potatoes and local pork. They have more in common than it looks, and what they do not share gets along anyway.
That is why one table can carry congrí beside papas arrugadas, or ropa vieja with a mojo made in this kitchen. Nobody had to invent anything: the island's market simply worked its way into the family recipes.
What came out of it
The gofio croquettes with rib meat are the clearest example: an everyday croquette made with an ingredient that does not exist in Cuba. Or the pork off the grill, one of the first things we put on and still on the menu.
We do not call it fusion. We call it cooking with what there is, which is what both islands have always done.
If you want to see the whole thing, it is on the menu, with current prices.