In Granadilla de Abona, culinary excellence is inseparable from food safety. This guide will help you identify risks using our standardized iconography (Regulation 1169/2011).
Risk Identification: The 14 Allergens
Gluten
Wheat, rye, barley, oats.
- Risk: Mixed gofio, bread, battered foods.
- Info: Pure corn gofio is safe.
Crustaceans
Prawns, langoustines, shrimp.
- Risk: Soldier shrimp, paellas.
- Alert: Planks on the coast.
Eggs
Eggs and egg products.
- Risk: Quesillo, Frangollo, breaded.
Fish
Old, Cherne, Tollos.
- Risk: Gofio scald (broth).
- Warning: Deep fryer oil.
Peanuts
Peanuts and peanut products.
- Risk: Modern sauces / Desserts.
Soy
Sauces and oils.
- Risk: Fusion cuisine in El Médano.
Dairy
Milk and lactose.
- Risk: Cheeses, Almogrote, Quesillo.
- Alt: Pure mojos, potatoes.
Fruits, shell
Almonds, walnuts.
- Risk: Almonds, Bienmesabe.
Celery
Broths and soups.
- Risk: Canary stew.
Mustard
Sauces and marinades.
- Risk: Modern marinades.
Sesame
Seeds in bread.
- Risk: Hamburger buns.
Sulfites
Wines and preservatives.
- Risk: DO Abona wines, vinegars.
Lupins
Chochos.
- Risk: Common snack.
Mollusks
Limpets, Octopus, Cuttlefish.
- Risk: Coastal lids.
Local Cross-Contamination
Oil and Frying
In beach bars, the oil can be shared between fish (flour) and potatoes.
The Iron
Always let them know if you have allergies. Limpets and meat are cooked on the same griddle.
The Mojos
Sometimes they're thickened with bread or almonds. Ask about the ingredients.
Gofio
Traditional mills usually process wheat and millet on the same line (trace amounts).