The most widespread origin: mid-20th century, Bar Imperial, Santa Cruz de Tenerife. A regular named Sebastián Rubio, nicknamed "Barraco" (Portuguese for "shack"), ordered every day a special cortado — with condensed milk in a large glass, a small glass of Licor 43, a lemon zest and cinnamon. The bartender eventually named the drink after his customer. The Bar Imperial still exists, near Plaza de la Paz. Other versions attribute the invention to a waiter at a bar popular with artists in Santa Cruz. Whatever the truth, the barraquito spread across all the Canary Islands but remains unknown on the Spanish mainland — order one in Madrid and they'll look at you with wide eyes.
"Un barraquito, por favor" is enough in 90% of bars. For the full version with alcohol: "barraquito especial" or "barraquito completo". Without alcohol: "barraquito sin licor" or "barraquito virgen". In northern Tenerife, between Buenavista and Puerto de la Cruz, they say "zaperoco" instead of barraquito — same drink, different name. In Santa Cruz and La Laguna, be careful: "barraquito" can refer to a simple condensed milk coffee (leche-leche). Specify "con Licor 43" to make sure you get the real thing. Every bartender has their own version — some add cocoa instead of cinnamon, others add whipped cream. The "barraquito de la casa" is always a good bet.