Going on vacation to the Canaries? We’ve compiled a list of not-to-be-missed Canarian specialities for you, for a gastronomically inspired trip!
Canarian cuisine is rich in local products, often with Spanish origins. The archipelago boasts 28 different varieties of potato, which can be found in many Canary dishes.
Mojo sauce can be found on every table, and goat’s and sheep’s cheeses are a must.
While many dishes are emblematic of the archipelago, each of the islands has its own specialties. That’s why we’ve selected the best Canarian specialities for you… Let’s eat!
Inputs
The gofio escaldado
Photo credit: Shutterstock – etorres
The emblematic dish of the Canaries, gofio is part of the archipelago’s identity! This cereal flour is used in the preparation of many Canary dishes and was the staple diet of the Guanches, the indigenous people of the Canaries.
In the past, it was made from barley, wheat or roots; today, it’s made from corn.
Gofio escaldado is one of many ways to prepare it, mixed with fish stock or fumet, a sprig of mint and a little red onion. This Canarian specialty is not to be missed, either as an appetizer or as an accompaniment to the famous papas arrugadas.
Queso asado
Photo credit: Shutterstock – Doibani
To make a good queso asado, you first need goat’s milk cheese from the island of Las Palmas. The cheese should be semicurado, i.e. soft, or semi-refined.
Simply grill the cheese in a frying pan, in the oven or a la plancha, depending on taste and region… A pure delight when accompanied by mojo rojo or verde, spread on a good piece of bread!
Almogrote
Photo credit: Shutterstock – vasanty
Originally from the island of La Gomera,almogrote is a sauce made from dried goat’s cheese. This recipe from the Canary Islands was originally used to accommodate cheese that had been left lying around, so as not to go to waste.
The cheese is then grated and mixed in a mortar and pestle with peppers, garlic and olive oil. Thanks to its creamy texture, it can be spread on toasted bread… A perfect aperitif to eat on the Canary Islands!
Lapas
Photo credit: Shutterstock – gg-foto
This seafood is known in France as patelles or berniques. They are eaten throughout the archipelago, but especially on Lanzarote.
This is one of the best dishes to eat in the Canaries if you like seafood. The shellfish are oven-roasted or pan-fried with garlic and parsley, then presented on a still-warm plate.
We extract them from their shells with a toothpick before dipping them in a delicious mojo verde!
Watercress soup
Photo credit: Shutterstock – Brian Maudsley
A specialty of La Gomera, this soup is best enjoyed in the island’s highlands, where the vegetable grows. Potaje de berros is a thick soup that combines several ingredients: watercress of course, but also potatoes, white beans, pork chops, corn… A rich dish that’s perfect after a good hike!
The dishes
Conejo en salmorejo
Photo credit: Shutterstock – Julia-Bogdanova
This rabbit recipe originated in Spain, but has been improved with ingredients from the archipelago to become one of the best-known Canarian dishes.
The rabbit is cut up and marinated for a whole day in a mixture of vinegar, white wine, garlic and chillies. It is then pan-fried and placed in the oven, covered with its marinade to finish cooking through. A real delicacy!
Mojo rojo or verde sauce
Photo credit: Shutterstock – Steidi
You’ll find these sauces on the tables of every Canarian restaurant, as an accompaniment to dishes or simply to dip in bread. Mojo is available in green, with parsley and coriander, or red, with chilli and paprika.
Ropa vieja
Photo credit: Shutterstock – Salvador Aznar
This dish is an ancestral recipe for eating short cuts of beef, too stringy to be pan-fried. The beef is cooked for several hours until tender, then shredded.
It is then mixed with minced chicken, chickpeas and potatoes, all pan-fried. The ropa vieja is served either on a plate or as a sandwich.
Papas arrugadas
Photo credit: Shutterstock – etorres
Literally « wrinkled potatoes », this is one of the most typical Canarian dishes! The potatoes are cooked whole with their skins in a large pot of water.
Once cooked, they are sautéed in a stewpot with coarse salt. This final step crystallizes the skin, giving it its wrinkled appearance. They are served throughout the archipelago, accompanied by the inevitable mojo.
Sancocho canario
Photo credit: Wikimedia – Laube Leal
This dish features the fish that inhabit the waters of the Canary Islands, such as Cherne, Maigre and Dorade. It’s a Canarian dish served especially during Holy Week, but you can enjoy it all year round in certain restaurants.
The fish is first desalted and cooked, then presented in a large dish with boiled potatoes, sweet potatoes, a gofio made from fish skin and mojo. This Canarian specialty is a must for holidays and family gatherings.
Puchero canario
Photo credit: Shutterstock – Justo Perez
With puchero canario, there’s no need for an appetizer or dessert! This pot-au-feu stands on its own, combining a host of ingredients to give it its distinctive taste.
It’s a blend of beef, pork and chorizo, cooked for a long time in a pot, accompanied by cabbage, sweet potatoes, chickpeas, pumpkin… and even pears! There are as many versions of puchero as there are cooks. Don’t hesitate to try several!
Atun in adobo
Photo credit: Wikimedia – El Pantera
Adobo is a recipe found in many countries linked to Spanish history, from South America to the Philippines. Here, it’s tuna that takes center stage, impregnated with a marinade of oil, vinegar and spices.
It is then fried, and the marinade is reduced to cover the fish. It’s a Canarian dish with a distinctive flavor and a tangy taste that’s sure to please!
Desserts
Principe Alberto
Photo credit: Shutterstock – vasanty
A specialty of the Canary Islands, particularly La Palma and Isla Bonita, this dish is said to have been named after Albert of Monaco. It is said to have been created during his visit to the Canaries. It’s a luscious dessert combining light chocolate mousse, almond cookie and honey.
Leche asada
Photo credit: Shutterstock – Anna Alferova
You’ll taste a kind of crema catalana revisited in the style of La Gomera. It’s made with cinnamon, then topped with palm honey and caramelized to give it its appetizing appearance.
Quesadilla
Photo credit: Shutterstock – vasanty
You’ll find this Canarian specialty mainly on the island of El Hierro. It’s a small, flower-shaped wafer made with fromage frais, lemon and aniseed. It is recognized by a Protected Designation of Origin and is the pride of the island’s inhabitants.
Bienmesabe
Photo credit: Shutterstock – Iceman79
Like « Principe Alberto », bienmesabe originates from La Palma and was created by the famous pastry chef Matilde Arroyo. Literally « it suits me », it’s a preparation based on eggs, sugar, lemon, cinnamon and, above all, almonds.
The whole thing comes in the form of a paste that can be eaten with ice cream, yoghurt, on bread or with a spoon for those with a sweet tooth!
The drinks
Guarapo
Photo credit: Shutterstock – sebas.ianhr
Guarapo is a freshly squeezed sugarcane juice. With ice cubes, it’s the ideal companion on hot Canarian days.
Batido
Photo credit: Shutterstock – Guajillo studio
A kind of tropical fruit smoothie, batido is generally made with avocado or banana. It can also be blended with mango, papaya, guava or melon. A great way to enjoy the delicious fruits of the Canary Islands.
Barraquito
Photo credit: Shutterstock – svf74
This Canary Island specialty is made with condensed milk, milk foam, liqueur, lemon and coffee. An explosive blend that awakens the taste buds!
Ron honey
Photo credit: Shutterstock – The Visual Explorer
This liqueur blends old rum and honey, the latter bringing the alcohol content down to around 20 degrees. Perfect for an aperitif on the terrace, or as a digestif after testing all the Canary dishes!