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what to eat in the Canary Islands?

Are you going on holiday to 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, the Canarian cuisine highlights local products in recipes often originating in Spain. The archipelago thus has 28 different varieties of potatoes, which are found in many Canarian dishes.

The mojo sauce is present as an accompaniment on all the tables, and the goat and sheep cheese are unmissable.

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

The entrees

The gofio escaldado

Photo credit: Shutterstock – etorres

An emblematic dish of the Canary Islands, the gofio contributes to the identity of the archipelago! This cereal flour is used in the preparation of many Canarian dishes and was the staple diet of the Guanchesthe 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 fish broth or stock, a sprig of mint and a little red onion. This Canarian specialty is not to be missed, as a starter or as an accompaniment to the famous dads arrugadas.

Queso asado

Queso asado

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To prepare a good queso asado, you first need goat’s milk cheese from the island of Las Palmas. The cheese should be semi-curedthat is to say soft, or semi-cured.

The cheese is simply grilled in a pan, in the oven or on a plancha according to taste and region… A pure delight when accompanied by red mojo Where green, spread on a good piece of bread!

Almogrote

Canary specialties: Almogrote

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Originally from the island of La Gomera, thealmogrote is a sauce made from dry goat cheese. Basically, this recipe from the Canary Islands made it possible to accommodate cheese that had been left lying around a bit, so as not to waste it.

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

The step

The step

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

This is one of the best dishes to eat in the Canary Islands if you like seafood. The shellfish are roasted in the oven or sautéed in a pan with garlic and parsley and then presented on a hot plate.

They are extracted from their shell with a toothpick before dipping them in a delicious green mojo !

Watercress soup

Canary specialties: Watercress soup

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Specialty of La Gomera, this soup will be tasted in its best version in the highlands of the island, where the vegetable grows. the 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 will do just fine after a good hike!

The dishes

Conejo in salmorejo

Conejo in salmorejo

Photo credit: Shutterstock – Julia-Bogdanova

This rabbit recipe has its origins in Spain, but has been improved with ingredients from the archipelago to become today one of the best known Canarian dishes.

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

Mojo rojo or verde sauce

Canary Specialties: Mojo rojo or verde sauce

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You will find these sauces on all the tables of Canarian restaurants, as an accompaniment to dishes or simply for dipping bread. the mojo comes in a green version, with parsley and coriander, or a red version, with chilli and paprika.

Ropa vieja

Ropa vieja

Photo credit: Shutterstock – Salvador Aznar

This dish is an ancestral recipe that made it possible to eat low cuts of beef, too stringy to be cooked in a pan. The beef is then cooked for several hours until tender, then shredded.

It is then mixed with minced chicken, chickpeas and potatoes, all browned in the pan. The ropa vieja is served either on the plate or in the form of a sandwich.

Dads arrugadas

Dads arrugadas

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Literally “wrinkled potatoes”, it is one of the most typical dishes of the Canary Islands! The potatoes are cooked whole with their skin in a large pot of water.

When they are cooked, they are sautéed with coarse salt in a Dutch oven. This last step finishes crystallizing the skin and gives it its wrinkled appearance. They are served throughout the archipelago, accompanied by the essential mojo.

Sancocho canario

Canarian specialties: Sancocho canario

Photo credit: Wikimedia – Laube Leal

This dish gives pride of place to the fish that inhabit the waters of the Canary Islands, such as Cherne, Meager or Sea Bream. It is a Canarian dish served especially during Holy Week, but you can enjoy it all year round in some restaurants.

The fish is first desalted, then cooked, and presented in a large dish with boiled potatoes, sweet potatoes, gofio made from fish skin and mojo. This specialty of the Canary Islands is a must for holidays and family gatherings.

puchero canario

puchero canario

Photo credit: Shutterstock – Justo Perez

With the puchero canario, no starter or dessert needed! This pot-au-feu is self-sufficient and contains many ingredients that give it its unique taste.

It mixes beef, pork and chorizo ​​that cook for a long time in a pot, accompanied by cabbage, sweet potatoes, chickpeas, pumpkin… and even pears! Thus, there are as many versions of the puchero than cooks. Do not hesitate to try several!

Atun in adobo

Canary Specialties: Atun en adobo

Photo credit: Wikimedia – El Pantera

The adobo is a recipe that can be found in many countries linked to Spanish history, in South America or in the Philippines. Here, it is the tuna that is honoured, impregnated with a marinade based on oil, vinegar and spices.

It is then fried, then the marinade is reduced so that it can coat the fish. It is a dish from the Canary Islands with particular flavors, with a tangy taste that will not leave you indifferent!

The desserts

Prince Alberto

Prince Alberto

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A specialty of the Canary Islands and more particularly of La Palma and Isla Bonita, this dish takes its name from Albert of Monaco. It would have been created at the time of his visit to the Canary Islands. It is a succulent dessert combining light chocolate mousse, almond biscuit and honey.

Leche asada

Canarian specialty: Leche asada

Photo credit: Shutterstock – Anna Alferova

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

quesadilla

quesadilla

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You will find this specialty of the Canaries mainly on the island of El Hierro. It is a small cake in the shape of a flower, made with fresh cheese, lemon and anise. It is recognized by a Protected Designation of Origin and is the pride of the inhabitants of the island.

Bienmesabe

Canary Specialties: Bienmesabe

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Like the “Principle Alberto”, the wellmesabe originates from La Palma and was created by the famous pastry chef Matilde Arroyo. Literally “it suits me”, it is a preparation based on eggs, sugar, lemon, cinnamon and especially almonds.

Everything comes in the form of a paste that can be eaten with ice cream, yogurt, on bread or with a spoon for the greediest!

The drinks

Guarapo

Guarapo

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the guarapo is a freshly squeezed sugar cane juice. With ice cubes, it will be your ideal companion on hot Canarian days.

Batido

Canary Specialties: Batido

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A kind of tropical fruit smoothie, the batido is generally prepared with avocado or banana. It can also be mixed with mango, papaya, guava or melon. A good way to taste the delicious fruits of the Canary Islands.

Barraquito

Barraquito

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This Canarian specialty consists of condensed milk, milk froth, liqueur, lemon and coffee. An explosive mixture that awakens the taste buds!

ron honey

Canary Specialties: Ron Miel

Photo credit: Shutterstock – The Visual Explorer

This liqueur mixes old rum and honey, the latter lowering the alcohol level to around 20 degrees. Perfect for an aperitif on the terrace or as a digestive after having tried all the dishes of the Canary Islands!

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