Canarian food

Canarian food is recognized for its wide variety of local products and for its eclectic mix of cultural influences, which is reflected in its traditional dishes that are an important part of its cultural identity. The gastronomy of the different islands stands out for its simplicity, the richness of its ingredients and its diversity, which is due to the island's fragmentation. This combination of cuisine has been achieved thanks to indigenous heritage (such as gofio), peninsular cuisine and, in particular, Latin American influence (such as potatoes and millo).

Although there are many Canarian food options available, we have selected 10 classic dishes that we consider essential to get to know the traditional cuisine of these islands. We have included 4 dishes that are eaten with a spoon and 6 that require a fork and knife. In addition, you have to try some of the delicious desserts of Canarian gastronomy.

The Best Guachinches on the Island

Crumbled potatoes with mojo: They are a typical Canarian dish that consists of potatoes cooked with their skin and bathed in a sauce of garlic and oil.

green and red mojo: They are two typical Canarian sauces made with garlic, parsley and cilantro (green mojo), and with peppers, garlic and coriander (red mojo). They are used to accompany main dishes or to flavor wrinkled potatoes.

10Traditional Canarian Gastronomy Dishes

1. Canary Ranch

Rancho Canario is a well-known dish on the islands. It contains a variety of ingredients that make it a very tasty and satisfying meal that can be served as a first course or as a single dish. Thick noodles are the main ingredient, to which are added chickpeas, potatoes, pork ribs, beef (or bacon and chorizo), tomato, onion, garlic, and various seasonings (saffron, cumin, paprika, salt, and oil). . The ingredients are cooked for at least an hour, and only at the end are the noodles added. The final consistency can be soupy or preferably "soaked". This dish is usually eaten especially in winter and in areas with a cooler climate than on the coast. When it's cold (there are places in the Canary Islands) it is an ideal dish to warm up with a good glass of wine.

2. Watercress stew

Another dish in typical Canarian cuisine, the watercress stew, is probably one of the most important. In addition to watercress, an aquatic plant with a slightly bitter taste and rich in nutrients, the stew includes piñas de millo, potatoes, squash, beans, onion, garlic, stewed meat, pork ribs, and common seasonings such as cumin, bay leaf, paprika, oil and salt. It is cooked over low heat for more than two hours and then the potatoes are stirred until it is "soft". It should rest for about two hours before serving. Each dish of watercress stew comes with a piece of piña de millo, ribs and meat, and is also accompanied with gofio and Canarian cheese. This dish is typical of La Gomera, where it is usually served together with almogrote.

3. Old Canarian clothes

The use of beef and chicken in the preparation of broth or stew (shredded or frayed) is a tradition in the preparation of this dish. Chickpeas are the main ingredient that gives a special flavor to this typical Canarian dish. In addition, potatoes, green pepper, tomatoes, onion, garlic, and various seasonings (bay leaf, thyme, oregano, paprika, parsley, oil, and salt) are also used to create this unique blend of ingredients. The result is a surprising and delicious dish, the usual one.

4. Wheat stew

This typical dish from La Palma is very healthy and complete, and can be served as a first course or as a main course. In addition to whole wheat, it includes a variety of vegetables (cabbage, carrots, beans, squash, leeks, sweet potatoes, potatoes, and pineapple), pork ribs, and beef, along with onion, garlic, tomatoes, and salt.

The meats are cooked first and then vegetables and wheat that has been boiled and soaked since the day before are added. Each portion of the dish includes stew, piña de millo, ribs and meat, and the flavor is very reminiscent of that of the Canarian stew, although in this case the ingredients are served together instead of drained.

5. Sancocho

This dish is typical of Gran Canaria, but it can also be found on other islands with different ways of preparing salted fish. It is made with salted fish, usually grouper or sea bass, left in brine for two days and then soaked in water to remove excess salt for at least five more days. It is then cooked together with potatoes and sweet potatoes, to which it gives a powerful flavor. It is served with a red sauce called mojo and a ball of kneaded gofio.

6. Tollos in sauce

Tollos are strips of dogfish or small sharks dried in the sun, a traditional technique used by fishermen to preserve dogfish caught on the high seas. They can be eaten dry or in sauce and are typical of the Canary Islands, each with its own recipe. Before being cooked, the tollos should be soaked overnight and then boiled in water to soften them. They are then cooked in a sauce made from oil, vinegar, garlic, onions, paprika, cumin, salt and pepper, and are served with wrinkled potatoes. The preparation of the tollos produces such a characteristic smell that it is easy to tell if this dish is being cooked in a house.

7. Old stews

The vieja is one of the most common fish on the Canary coast, recognizable by its mouth in the shape of a "parrot's beak" and its color, which is gray in males and reddish with yellow tones in females. It is a white fish with an exquisite texture and a slight seafood flavor, which is usually eaten mainly stewed.

It is traditionally made without descaling, which makes it easier to remove the skin already on the plate, and it requires little cooking time in salt water. It is accompanied by wrinkled potatoes and a good oil and vinegar, although some prefer parsley or cilantro sauce.

8. Potatoes with ribs and pineapples

9. Goat meat

In the Canary Islands there is a traditional recipe that is based on goat meat, a raw material obtained from herds of goats, which have been an important source of food since ancient times. If you have the opportunity to visit Fuerteventura, we recommend you try one of its cheeses, which are delicious. Goat meat is slowly cooked for several hours to create a stew that combines the meat with garlic, onion, peppers, tomatoes, carrots, bay leaves, saffron, parsley, and wine. The result is a stew with a unique flavor that is served alongside wrinkled potatoes.

10. Rabbit in salmorejo

It is possibly the best meat recipe that can be enjoyed in Canarian gastronomy. The rabbit, cut into pieces, is left for a day in a marinade (salmorejo) made of oil, garlic, paprika, pepper, cumin, thyme, salt and vinegar. Later, the pieces of rabbit are fried in a lot of oil and then they finish cooking in the salmorejo for several minutes. After the necessary rest, the result is a delicious dish that is accompanied with wrinkled potatoes.

The Guachinches

Where you can try the typical Canarian gastronomy

Guachinches are a unique and authentic culinary experience on the island of Tenerife. These are small taverns in the countryside, where traditional Canarian food is served accompanied by typical wine.

The guachinches are ideal places to taste dishes such as the wrinkled potatoes with mojo, the scalded gofio, the Canarian stew or the fish stew. They also usually serve grilled meats and fresh fish. In addition, the guachinches usually have a very pleasant and cozy atmosphere, with live music and a typical Canarian decoration.

If you visit Tenerife, you cannot stop trying the guachinches. They are a unique opportunity to get to know the true gastronomy of the island and enjoy an authentic and authentically Canarian experience.