Saborea Canary Islands: Una aventura gastronómica única
Explora los sabores auténticos de Canary Islands en una experiencia gastronómica inolvidable.
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Wrinkled Potatoes with Mojo Picón and Mojo Verde
The Canary Islands are an archipelago of volcanic origin anchored in the Atlantic, a subtropical paradise that offers a world of diversity on each of its islands. Tenerife, crowned by the majestic Mount Teide, Spain's highest peak, combines ancient forests with vibrant resorts. Gran Canaria, a 'miniature continent', goes from the desert dunes of Maspalomas to leafy valleys in its interior. Lanzarote, the island of fire, is a canvas of art and nature sculpted by César Manrique on lunar volcanic landscapes. Fuerteventura is the paradise of wind and endless white sand beaches. La Palma, 'the Beautiful Island', is an orchard of laurel forest and starry skies. La Gomera is a labyrinth of ravines with an ancestral culture such as the Gomero whistle. And El Hierro, the smallest, is a world example of sustainability and a paradise for diving. Traveling to the Canary Islands is jumping from one universe to another in a short trip by boat or plane.
Flavors of Canary Islands
Canarian cuisine is simple, tasty and unique, the result of its isolation and the influences of Latin America and Africa. Gofio, potatoes and mojos are the holy trinity of its gastronomy.
Must-Try Dishes
Wrinkled Potatoes with Mojo Picón and Mojo Verde
The most iconic dish. Small local potatoes cooked with a lot of salt until their skin wrinkles. They are served with two sauces: mojo picón (red, spicy, pepper and chilli) and mojo verde (coriander or parsley and garlic).
Gofio
The Canarian superfood. Toasted cereal flour (millo or wheat) that is consumed in a thousand ways: kneaded with fish broth ('gofio escaldado'), mixed with milk for breakfast or in desserts.
Canario Sancocho
A traditional Easter dish. Salted fish (generally cherne) that is desalted and stewed, served with potatoes, sweet potato and a gofio pellet.
Old Clothes
A dish of use. Remains of shredded meat (stew or cooked) that are stewed with chickpeas, peppers and onion until a tasty and filling dish is obtained.
Majorero Cheese
Fuerteventura cheese, with Designation of Origin. Made with Majorera goat milk, it is one of the most awarded goat cheeses in the world. It can be eaten fresh, semi-cured or cured (sometimes spread with paprika or gofio).
Canary stew
The local version of stew, very complete and tasty. It has pork and beef, chickpeas, and a wide variety of local vegetables such as piña de millo (corn on the cob), pumpkin or sweet potato.
Goat Meat
A very popular stew on islands like Fuerteventura and Gran Canaria. The meat is slowly braised for hours until tender and with a thick, flavorful sauce.
Typical Drinks
Ronmiel
A Canarian specialty with Designation of Origin. It is a sweet and smooth liquor made from cane rum and honey, with an alcohol content of around 20-30%. It is served very cold.
Malvasía Volcánica Wine
Mainly from Lanzarote, it is a unique wine grown in holes dug in volcanic ash. It produces aromatic wines, both dry and sweet, with a very distinctive mineral character.
Strawberry Clipper
The most iconic and beloved soft drink on the islands. A strawberry soft drink with an unmistakable flavor that is part of the childhood and daily life of all Canarians.
Gomeron
A powerful and traditional drink from the island of La Gomera. It is made with brandy or vine and palm honey, creating a sweet liquor with character.
Golden and Tropical
The two local beer brands par excellence, one from Tenerife and the other from Gran Canaria. Ordering a 'pilsen' or a 'botellín' of any of them is part of the daily routine in any Canarian bar.
Barraquito
An elaborate and sweet coffee specialty, especially from Tenerife. It has condensed milk, liquor (Tía María or Licor 43), coffee, milk, cinnamon and lemon. It is served in a glass glass to see the layers.
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Wrinkled Potatoes with Mojo Picón and Mojo Verde
The most iconic dish. Small local potatoes cooked with a lot of salt until their skin wrinkles. They are served with two sauces: mojo picón (red, spicy, pepper and chilli) and mojo verde (coriander or parsley and garlic).
Gofio
The Canarian superfood. Toasted cereal flour (millo or wheat) that is consumed in a thousand ways: kneaded with fish broth ('gofio escaldado'), mixed with milk for breakfast or in desserts.
Canario Sancocho
A traditional Easter dish. Salted fish (generally cherne) that is desalted and stewed, served with potatoes, sweet potato and a gofio pellet.
Ronmiel
A Canarian specialty with Designation of Origin. It is a sweet and smooth liquor made from cane rum and honey, with an alcohol content of around 20-30%. It is served very cold.
Goodmesabe
A dense and sweet dessert of Arabic origin, typical of La Palma. It is made with ground almonds, egg, sugar and lemon. It is often served with ice cream.
Food plan
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Travel advisory
Although the climate is mild, the sun can be very strong even in winter; always use sun protection. The Atlantic currents can be strong on some beaches, always respect the flags. To visit popular places such as the Teide National Park (to climb the peak) or the Cueva de los Verdes (Lanzarote), it is highly recommended to book online in advance. The microclimate is a reality: you can have sun on the coast and it may be raining in the mountains of the same island, so bring a variety of clothing.
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