Traditional food & drink in Canarias
Canarias has 6 regional specialities worth seeking out in its heritage towns. Many carry a DOP or IGP protected-origin mark, which ties the product to a defined area and production method.
- Papas arrugadas con mojo
- Small potatoes boiled in heavily salted water until the skins wrinkle and crust white, served with mojo.
- Mojo
- The islands' table sauce, in two forms: red mojo picón with chilli and paprika, green mojo verde with coriander.
- Gofio
- Toasted maize or wheat flour eaten since before the conquest, stirred into stews, milk or fish broth.
- Queso Palmero
- Smoked goat's cheese from La Palma, cured over almond shells and prickly pear wood.
- Vinos de Lanzarote
- Malvasía grown in volcanic ash pits ringed by low stone walls against the trade winds, a landscape as strange as the wine.
- Plátano de Canarias
- The islands' short, sweet, freckled banana, grown on terraces since the 15th century.
Where to try it
28 heritage towns across Canarias:
ArucasSanta María de Guía de Gran CanariaTerorTeguiseBuenavista del NorteSanta Cruz de La PalmaSan Cristóbal de La LagunaTeguesteAronaGuía de IsoraIcod de los VinosAricoLa OrotavaSan Juan de la RamblaPuerto de la CruzGarachicoTacoronteGüímarSan Miguel de AbonaMascaIcorArico el NuevoSanta BrígidaBetancuriaRealejo BajoVilaflor de ChasnaVeguetaTriana