Ordering a coffee in Spain may seem straightforward, but it can prove surprisingly complex, given the regional variations in beverage names across the different autonomous communities. During a heatwave, nothing beats the refreshment of an iced coffee, yet the terminology for even a simple coffee can vary significantly.
For example, in Aragon, a coffee with rum and milk is called a “quemadillo,” whereas, in Cantabria, a “mediano” refers to a coffee with milk served in a crystal glass.
The Canary Islands offer unique coffee specialties recognized throughout the region, yet one stands out that, if ordered, clearly identifies you as someone familiar with local Canarian culture, particularly if requested outside the islands.
This drink is the “barraquito” from Tenerife, a layered marvel blending condensed milk, Licor 43 or Tía María, espresso, frothed milk, cinnamon, and a slice of lemon into a visually appealing and delicious treat.
Another popular choice in the Canary Islands is the “leche y leche,” which combines condensed milk with regular milk and coffee, catering to those who prefer their coffee creamy and sweet.
Lanzarote offers its own unique take with the “café nunca mais,” a double coffee that packs a punch, ideal for keeping you alert and energized.
There’s also the “zaperoco,” similar to a barraquito but distinguished by its even richer composition, including additional ingredients like honey, whipped cream, and various liqueurs, providing a more intense and decadent experience.
Understanding these unique terms and coffee types not only enriches your coffee experience but also embeds you deeper into the local Canarian culture, especially when you order these specialties confidently among the locals.
