Gastronomic specialities in the Canary Islands: what to eat in the Canary Islands?

Are you going on vacation in the Canary Islands? We have compiled for you all the specialties of the Canary Islands not to be missed, for a trip under the sign of gastronomy!

Rich, canarian cuisine showcases local products in recipes often from Spain. The archipelago has 28 different varieties of potatoes, which are found in many Canary dishes.

Mojo sauce is present in accompaniment on all tables, and goat and ewe cheese are immanquable.

If many dishes are emblematic of the archipelago, each island has its own specialities. This is why we have selected for you the best specialities of the Canary Islands... At the table!

Inputs

The gofio escaldado

Emblematic dish of the Canary Islands, the gofio participates in the identity of the archipelago! This grain flour enters the preparation of many canarian dishes and constituted the basic food of the Guanches the indigenous people of the Canary Islands.

At the time, it was made from barley, wheat or roots, today it is made from corn.

The gofio escaldado is one of the many ways to prepare it, mixed with broth or smoke fish, a brin of mint and a little red onion. This speciality of the Canary Islands is not to be missed, in entry or accompaniment to the famous papas arrugadas .

Queso asado

To prepare a good queso asado , you first need goat milk cheese from the island of Las Palmas. The cheese must be semicurado , i.e. soft paste, or semi-finished.

The cheese is simply grilled to the pan, oven or plancha according to tastes and regions... A pure delight when accompanied by mojo rojo or verde, spread on a good piece of bread!

Almogrote

Originally from La Gomera Island, almogrote is a sauce prepared with dry goat cheese. At the base, this recipe from the Canary Islands made it possible to accommodate the cheese that we had left to hang out, not to waste it.

The cheese is then grated and then mixed with the mortar with peppers or peppers, garlic and olive oil. Thanks to its creamy texture, it is spread over toasted bread... A perfect aperitif to eat in the Canary Islands!

Lapas

These seafood are known in France as patelles or berniques. They are tasted throughout the archipelago but especially for Lanzarote .

It is one of the best dishes to eat in the Canary Islands if you like seafood. The shells are roasted in the oven or returned to the stove with garlic and parsley and then presented on a hot plate.

We extract them from their shell in the toothpick before soaking them in a delicious mojo verde !

Cresson soup

Speciality of La Gomera, this soup will be enjoyed in its best version in the highlands of the island, where vegetable grows. The potaje de berros is a thick soup that combines several ingredients: cresson of course, but also potatoes, white beans, pork ribs, corn... A rich dish that will do the trick after a good hike!

The dishes

Conejo en salmorejo

This rabbit recipe is found in Spain, but has been improved with the ingredients of the archipelago to become one of the most famous Canary dishes.

The rabbit is cut and marinated for a whole day in a mixture of vinegar, white wine, garlic and peppers. It is then fried to the stove then placed in the oven covered with its marinade to finish cooking in the heart. A delight!

Sauce mojo rojo or verde

You will find these sauces on all tables of the canarian restaurants, accompaniment to dishes or simply to soak its bread. The mojo comes in green, parsley and coriander, or red, chili and paprika.

Ropa vieja

This dish is an ancestral recipe that allowed to consume the low pieces of beef, too filtery to be cooked in the pan. The beef meat is cooked for several hours until it becomes tender and then stirred.

It is then mixed with minced chicken, chick peas and potatoes, all returned to the pan. ropa vieja is served either at the plate or as a sandwich.

Papas arrugadas

Literally “wrinkled potatoes” is one of the most typical Canary dishes! Potatoes are cooked whole with their skin in a large saucepan of water.

When cooked, they are brought back with large salt in a factout. This last step finishes to crystallize the skin and gives it its wrinkled appearance. They are served throughout the archipelago, accompanied by the uncontourable mojo .

Sancocho canario

This dish is a beautiful part for fish that populate the Canadian waters, such as the Cherne, the Maigre or the Dorade. It is a Canary dish served especially during Holy Week, but you can enjoy it all year round in some restaurants.

The fish is initially dessalé puit cooked, and presented in a large dish with boiled potatoes, sweet potatoes, a gofio fish and fish skin mojo . This speciality of the Canary Islands is a must for holidays and family meetings.

Puchero canario

With the puchero canario , no need for entry or dessert! This fire pot is enough for itself and concentrates many ingredients giving it its unique taste.

It mixes beef meat, pork and chorizo that cook long in a pot, accompanied by cabbage, sweet potatoes, chick peas, pumpkin... and even pears! Thus, there are as many versions of puchero Only cooks. Do not hesitate to try several!

Atun en adobo

The teenager is a recipe in many countries related to Spanish history, South America and the Philippines. Here it is the tuna that is put to the spotlight, impregnated with a marinade based on oil, vinegar and spices.

It is then fried, then marinade is reduced to cover the fish. It is a canary dish with special flavours, with an acidified taste that will not leave you indifferent!

desserts

Principle Alberto

Speciality of the Canary Islands and especially of La Palma and Isla Bonita, this dish would draw its name Albert de Monaco. He was reportedly created at the time of his visit to the Canary Islands. It is a delicious dessert combining light chocolate mousse, almond biscuit and honey.

Leche asada

You will taste a kind of Catalan cream revisited in La Gomera fashion. It is prepared using cinnamon and then covered with palm honey and caramelized to give it its appearance so appetizing.

Quesadilla

You will find this speciality of the Canary Islands mainly on the island of El Hierro. It is a small cake shaped like a flower, based on fresh cheese, lemon and anise. It is recognized by a Protected Origin Denomination and prides the inhabitants of the island.

Bienmesabe

Like the "principle Alberto", the bienmesabe comes from La Palma and was created by the famous Matilde Arroyo pastry chef. Literally “It suits me”, it is a preparation based on eggs, sugar, lemon, cinnamon and especially almond.

It all comes in the form of a dough that eats with ice cream, yogurt, on bread or spoon for the most gourmet!

Drinks

Guarapo

The guarapo is a freshly pressed sugar cane juice. With ice cubes, it will be your perfect companion during the hot Canarian days.

Batido

Sort of tropical fruit smoothie, the batido is usually prepared based on a lawyer or banana. It can also be mixed with mango, papaya, goyave or melon. A good way to taste the delicious fruits of the Canary Islands.

Barraquito

This specialty of the Canary Islands consists of concentrated milk, milk mousse, liqueur, lemon and coffee. A detonating mix that awakens taste buds!

Honey

This liqueur mixes old and honey rum, which lowers the alcohol rate around 20 degrees. Perfect for an aperitif on a terrace or as a digestive after testing all the Canary dishes!