🇪🇸 Spain
Santa Cruz de Tenerife
Santa Cruz de Tenerife is the capital of Tenerife — the largest of the Canary Islands (2,034 km², 917,000 inhabitants), an autonomous community of Spain in the Atlantic Ocean 300 km west of the African coast and 1,800 km southwest of mainland Spain. Santa Cruz (population 210,000) is the administrative capital of both Tenerife and the Canary Islands autonomous region (jointly with Las Palmas de Gran Canaria in the peculiar co-capital arrangement of the Canaries) — a lively Spanish port city on the northeast coast of Tenerife whose primary claim to fame is the Tenerife Carnival (the second-largest Carnival in the world after Rio de Janeiro, held in February-March, drawing 250,000 participants at peak nights; the Santa Cruz Carnival has the longest continuous tradition of any Spanish Carnival, originating in the 17th century, and was banned by Franco and survived underground). The island of Tenerife itself is dominated by Mount Teide (El Teide, 3,715 m — the highest mountain in Spain, the highest point in the Atlantic Ocean, the third-largest volcano in the world measured from its ocean base at approximately 7,000 m; UNESCO World Heritage Site; visible from Las Palmas 180 km away on a clear day; the lunar-like volcanic landscape of the Teide National Park surrounds the cone), and has the finest range of climates of any European-territory island — the northeast has lush laurel cloud forest (the Anaga Rural Park, a UNESCO Biosphere Reserve with the largest surviving fragment of the ancient Macaronesian laurisilva forest that covered all of southern Europe in the Miocene period), while the south coast bakes in guaranteed sunshine at 25°C year-round. The Tenerife cuisine features the most distinctive food culture of the Canary Islands: papas arrugadas (small salted potatoes boiled in extremely salty water until the skin wrinkles and the salt crystallises on the surface, served with mojo rojo — red pepper and cumin sauce — and mojo verde — green coriander sauce — the definitive Canarian food), gofio (toasted grain flour — wheat, barley or corn — mixed with water, milk or wine into a dough or porridge that has been the staple food of the Guanche indigenous people and their successors for 1,000 years), fresh tuna from the local waters, and the Tacoronte-Acentejo DO wines (the volcanic soil Listán Negro reds of the northeast slope).