There are plenty of places in Tenerife where you can eat.
Finding somewhere that has been doing the same thing well for nearly half a century is another matter.
Casa Paca, tucked away in Benijo in the Anaga area, has been serving traditional Canarian food for around 45 years. No fancy reinvention of the classics. No foam, smoke or tiny portions arranged artistically on a plate.
Just proper food.
The team behind @guachinchesmodernos recently paid the restaurant a visit and described it as a classic spot for good homemade food in the Anaga area.
Three dishes that keep people coming back
During their visit, a few dishes stood out.
The first was the pulpo guisado, or stewed octopus. They were particularly impressed by how tender it was, saying it practically fell apart.
The potas en salsa was another favourite, a traditional dish of squid cooked in a rich sauce.
And then there was the conejo en salsa, or rabbit in sauce, another proper Canarian classic.
By the end of the meal, they seemed pretty convinced. Everything was apparently excellent, including the papas arrugadas. And anyone who has spent enough time in Tenerife knows there is a big difference between good papas arrugadas and potatoes that have simply been boiled and sprinkled with a bit too much salt.
Casa Paca also gives diners the option of ordering either half or full portions, which is useful if you want to try a few different dishes without needing to be rolled back to the car afterwards.
For dessert, they went for another Canarian favourite, quesillo, followed by coffee.
A proper Anaga institution
Casa Paca is located at Caserío Benijo, 8, in Benijo, Santa Cruz de Tenerife.
With around 45 years behind it and a 4.5-star rating on Google, it has clearly built up a loyal following over the years.
It is open every day from 10am until 9pm.
If you’re heading up into Anaga and fancy stopping somewhere that feels like it has been there forever, serving the sort of food people actually want to eat, Casa Paca might be worth adding to the list.
Just don’t expect tiny portions and a lecture about the chef’s culinary journey.
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