A Culinary Journey: Collado’s Passion for Mexican Cuisine
From a young age, Collado has been intricately connected to the world of cooking, although his culinary journey took a brief hiatus. Approximately ten years ago, he returned to the kitchen during a visit to the enchanting island of Fuerteventura, where he unexpectedly found work as a cook. What started as a temporary stay turned into a permanent residence, as Fuerteventura became his ultimate culinary destination. Initially grounded in traditional Mexican cooking, Collado and his team began to develop a unique culinary style. “From there, we started adding our own touch,” he remarked. “We always stay true to the classic recipes, but our goal is to keep surprising our customers and never to bore them.”
The Award-Winning Taco
A highlight of Collado’s culinary achievements came when his team earned the title of Best Taco in Canary Islands during the 2025 Best Taco Championship of Spain. This prestigious competition saw participation from over 90 taquerías across the nation, making this accolade a remarkable achievement. At the heart of their renowned taco is suadero, a beef stew prepared solely with salt, which utilizes the meat’s intrinsic fat to create a tender and flavorful texture.
Building upon this foundational layer, Collado’s team artfully incorporated various complementary elements to enhance the taco’s flavor profile while maintaining equilibrium. Ingredients like sweet potato puree with onions and garlic, pickled red onions with lime, crunchy corn crisps, sour cream, cilantro, and grilled jalapeños all play pivotal roles in achieving that balance. “It carries a number of ingredients… but without overwhelming the palate. There’s a harmony that allows you to appreciate the flavor of the meat because the stew is so savory,” Collado explained. This taco serves as the first entry in what the team refers to as their gourmet line, a category they continuously expand with fresh creations, often introduced weekly.
Fresh Ingredients, No Preservatives
A cornerstone of Collado’s culinary philosophy is transparency regarding the ingredients used and the methods of preparation. At La Iguana, customers can expect an entirely preservative-free dining experience; no canned or processed products make their way into the kitchen. This dedication has fostered a lighthearted rapport with patrons, with the kitchen humorously joking about their lack of “a can-opening certificate,” as Boschiasso articulated. “That’s why we have to cook absolutely everything from scratch.”
Collado also emphasizes the necessity of educating diners about the ingredients that underpin their dishes, particularly when it comes to the diverse range of chiles often found in Mexican cuisine. Many are apprehensive about these peppers, fearing spice levels. “Mexican food, like all cuisines, has dishes that are spicy and others that are not. Yes, all the dishes feature chiles, but some don’t add heat; instead, they contribute flavor, color, and aromas,” Collado clarified. To help demystify the process, the restaurant showcases the dried chiles they use, allowing customers an up-close view of the ingredients in their meals.
Creating Connections Through Cuisine
Collado’s commitment to both culinary excellence and customer education reflects his passion for food and the community. It’s about creating connections through shared experiences and flavors, ensuring every taco served not only delivers a memorable taste but also fosters a greater understanding of Mexican cuisine. By merging tradition with innovation and emphasizing the importance of quality ingredients, Collado and his team strive to elevate the dining experience, captivating the taste buds while engaging the mind.
