07 Nov Canarian Chef Marcos opens the Aborigen Restaurant in Santa Cruz
A culinary triumph, a revelation of identity perhaps and for too long been dormant and lost in history.
The dream of the great Canarian chef Marcos is realized, active “traveler” and convinced evolutionist of his own creative peculiarities, but at the same time great assimilator of external contaminations collected and deposited in his own DNA, ready to develop the contents that his long experience and culinary knowledge have aggregated.
The signs of the original belonging to the Canary cuisine, cleverly mixed with the acquired external influences, explode in an experience to say the least unique, the possibility of expressing all its potential gathered in a new project.
Returning from his innumerable experiences, he took over the reins of Aborigen in the capital, Santa Cruz, a place whose vocation is to become the quintessential gastronomy of the archipelago, basing its activity on releasing the experiences and skills of chef Marcos (Tavio ), together with a young and motivated team.
What would be your best definition of Archipelago’s cuisine?
Marcos: Aborigen is essentially “Territorial Cuisine”, impregnated with the scents of the islands, the sea, flavors, spices and environmental scents.
It is necessary to intervene to cover new, often unexplored horizons, also by remodeling the use of local products, to create a fresher cuisine but where, a healthy mix of fish and mountain products, can be found on the same plate without representing a violation of tradition but making it an active ingredient.
How hard was the path to get to here?
Marcos: every project involves a great expenditure of both physical and economic energies to which I would add the psychological energy expended in mentally opening up new experiences and professional paths as well as having to bear the weight of the opportunity to evaluate the impact with our ” new “public!
What is the real challenge of the project?
Marcos: enhancing the exploratory theme of a new culinary journey between the promotion of local products and cross-contamination induced by new knowledge gathered over the years and applied with the utmost respect for local ethnic / culinary roots.
We could spend hours listening to stories and anecdotes of the character Marcos Tavio, draw with good imagination smells and even guess the flavors of his creations but, at this point, we are obliged to recommend a personal visit to Aborigen to satisfy palate and curiosity , to better understand how difficult it was to make sense of words.