Canary Islands' cuisine combines traditional Spanish dishes with an incredible variety of recipes which
include excellent fish, fruits and vegetables.
A very simple and well-known recipe is Papas Arrugás - potatoes boiled in salt-water without peeling
them and served with Mojo picón, a popular hot sauce made of oil, garlic, chili-peppers and paprika.
Those sauces are indispensable components which usually accompany other dishes.
One of the most traditional and also one of the oldest recipes of Canarian food is Gofio. Its origin dates
back to the times of the Guanches, the original inhabitants of the Canary Islands. This food resulting
from the grinding of corn and other cereals constituted the basic dish of their diet. Gofio is used by
Islanders in most of their recipes since it can be added to soups, stews, desserts, sauces, and even ice
If you like fish, Gran Canaria is the right place to go. There are many restaurants offering fresh fish in
their menus. Among the most typical regional recipes are Caldereta and Sancocho Canario, salted fish
in a Mojo sauce. You will find a wide variety of international recipes of fish and sea-food, too.
Among vegetarian dishes Potaje de Berros, a hot-pot of chick-peas, is perhaps the best known. There is
also a wide range of good-quality cheeses made in different islands. Pimientos del Padrón (small hot
green peppers) are very common too and are served in most restaurants.
Exotic fruits are available almost in every season. Both mangas and mangos are delicious and sweet.
Plátanos Fritos, fried bananas, are present in most homes.
Among the islands' wines you we recomend the Malvasía from Lanzarote and the red-wines of El Hierro,
La Palma and Taraconte in Tenerife. Another of the islands' alcoholic specialities is Honey-Rum and the
Arehucas and Telde Rum.