Torrijas, often likened to Spanish ‘French’ toast, stand as one of the oldest and most cherished desserts, deeply rooted in Easter tradition. This delicacy, born out of the necessity to repurpose leftover bread during the meat-abstinence period of Lent, offers a sweet treat that aligns with historical beliefs without compromise.
Glovo, a prominent home delivery service, has identified torrijas as the Canary Islands’ most beloved dessert, according to its latest yearly report. While torrijas traditionally enjoy peak demand during March and April, aligning with Easter, an increasing year-round appetite for this dessert is evident. While the classic torrija continues to reign supreme among consumers, there’s an emerging trend for more inventive versions like torrijas with honey, caramelised, or even brioche torrijas with dulce de leche.
La Frasca Restaurant in Santa Cruz de Tenerife, established in 1992, claims the title for the most sought-after torrijas on Glovo in the Canary Islands, particularly renowned for its torrijas served with ice cream. La Dicha – Pollos Asados in Las Palmas de Gran Canaria closely follows with its coveted homemade honey torrijas.
TORRIJAS OR SPANISH FRENCH TOAST FOR EASTER
Torrijas, with their storied past tracing back to ancient Rome as documented in Apicius’s cookbook, became a Lenten staple in the Middle Ages, ingeniously repurposing stale bread. Initially soaked in milk and fried in olive oil, the recipe evolved over centuries with the addition of honey, sugar, and spices to enrich its flavour. Today, torrijas not only symbolize Easter but also embody the essence of Spanish gastronomy, cherished throughout the year in various incarnations.
