STARTERS

Papas arrugadas from the Canary Islands: salty, wrinkled-skin potatoes cooked in one pan over the fire, served with mojo rojo and mojo verde for dipping.

From-scratch pancake batter cooked in a cast iron pan over the fire, plus the rules that keep pancakes from sticking — and rather more pancake history than you asked for.

Grilled country bread rubbed with garlic and crushed tomato, finished with good olive oil and fleur de sel. Four ingredients, five minutes, made over a wood fire.