From volcanic landscapes to golden beaches, the Canary Islands are a feast for the eyes — but they’re also a treat for the tastebuds. Each island brings its own local twist to traditional Canarian cuisine, shaped by history, climate, and culture. Whether you’re island-hopping or staying put, here are seven flavours that define each of the main islands.
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Tenerife – Mojo & Papas Arrugadas
You can’t visit Tenerife without trying papas arrugadas — wrinkled salty potatoes usually served with mojo rojo (spicy red) or mojo verde (herby green) sauce. It’s simple, rustic, and ridiculously moreish.
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Fuerteventura – Majorero Goat Cheese
The island’s arid terrain is home to goats that produce Majorero cheese, a semi-hard cheese often rubbed with paprika or gofio. Pair it with local honey and a glass of dry white Malvasía wine.
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Gran Canaria – Ropa Vieja Canaria
A hearty dish of shredded beef or chicken, chickpeas, and potatoes cooked with spices and wine. Gran Canaria’s take is richer than you might expect — often flavoured with bay, thyme, and a hit of cumin.
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La Gomera – Almogrote
A spicy cheese paste made from aged goat cheese, garlic, peppers, and olive oil. Traditionally spread on crusty bread and enjoyed with a local red wine. Don’t leave without trying it.
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La Palma – Bienmesabe
Meaning “it tastes good to me,” Bienmesabe is a sweet almond dessert made with egg yolks, sugar, lemon zest, and cinnamon. Often served with ice cream or cake. You’ll find it in most traditional restaurants.
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Lanzarote – Volcanic Wine & Goat Stew
Thanks to its unique volcanic soil, Lanzarote produces incredibly distinctive wines — especially dry whites. Pair them with a rustic goat stew (cabrito) for the full local experience.
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El Hierro – Pine-Smoked Fish
The least developed of the main islands, El Hierro offers some of the freshest seafood in the Canaries. Look out for smoked vieja (parrotfish) or local tuna, gently infused with pine or laurel wood smoke.
Which island’s flavour are you most excited to try?
Let us know — or better yet, go taste them all.
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