The Culinary Journey of Collado in Fuerteventura
A Passion Rekindled
Collado’s relationship with cooking began in his childhood, although it faced a brief pause during his formative years. About ten years ago, he reignited his culinary passion while visiting Fuerteventura, where an opportunity as a cook presented itself. Like many others, this island became his permanent home. Initially rooted in Mexican cuisine, Collado and his team gradually carved out their unique style: “From there, we add our personal touch. Always staying true to the classic recipes.” This commitment to authenticity is paired with a mission to “surprise the customer and not bore them,” a driving philosophy that informs every dish they create.
The Award-Winning Taco
Highlighting their culinary prowess, Collado’s team took home the award for Best Taco in the Canary Islands during the 2025 Championship for the Best Taco in Spain, a fiercely competitive event featuring over 90 taquerias from across the country. The winning taco is built around suadero, a flavorful beef stew seasoned with just salt, allowing the meat’s natural fats to enhance its tenderness and taste.
Layered onto this are carefully balanced flavors: sweet potato puree with onion and garlic, pickled red onion with lime, crispy corn, sour cream, cilantro, and grilled jalapeño. Collado describes this culinary creation as boasting a variety of ingredients “without overwhelming the dish.” The essence of the meat shines through, elevating what they refer to as their gourmet taco line, a category continuously evolving with new innovations introduced nearly every week.
Commitment to Fresh Ingredients
A fundamental aspect of their culinary approach is complete transparency about what’s cooked and how it’s prepared. At La Iguana, no canned or processed products are used, echoing the team’s dedication to authentic flavors. This has turned into a running joke with regular patrons, as they humorously mention “not having the certificate to open cans, which is why we cook everything from scratch.”
Collado emphasizes the need to educate diners about the various chiles used in their dishes, particularly since some may be apprehensive about spicy ingredients. He clarifies, “Mexican food, like all cuisines, has dishes that are spicy and others that are not. Yes, all contain chiles, but some are mild and simply add flavor, color, and aroma.” In a thoughtful touch, they display dehydrated chiles at the restaurant, allowing customers to physically connect with the ingredients in their meals.
The Intersection of Tradition and Innovation
In the heart of Fuerteventura, Collado and his team have seamlessly blended traditional Mexican recipes with innovative culinary artistry. Their goal extends beyond just feeding their customers; they strive to create memorable experiences through food. Each dish tells a story, celebrating the richness of authentic Mexican flavors while enticing visitors and locals alike to explore the depth of these culinary offerings.
The combination of fresh ingredients, transparent cooking methods, and a genuine dedication to flavor ensures that every meal served at La Iguana remains unforgettable. The culinary journey of Collado is not just about cooking; it’s about building a community around the love for food and the stories each ingredient brings to the plate.
