Tenerife (Spain)

The Canary Island cuisine constitutes a blend of Spanish and old Canary Island influences. The culinary offerings are dominated by hearty specialities, which are filling above all else.

The Canary Island cuisine constitutes a blend of Spanish and old Canary Island influences. The culinary offerings are dominated by hearty specialities, which are filling above all else.
In the coastal regions, fresh fish naturally plays a central role, whether roasted, boiled or stewed. Further inland, strongly seasoned or marinated meat dishes such as rabbit and kid are served up. Other types of meat are also available in a hearty stew such as puchero canario, with vegetables and chickpeas. Gofio is mainly served as an accompaniment: roasted, finely ground wheat or corn. This powder need only be mixed with water, milk or broth then consumer either salted or sweetened, enjoyed by small children as well as a snack for between meals.
A particular speciality are the papas arrugadas, "shrivelled potatoes", which are cooked in a bowl of extra salty water until the salt crystallises on the crust. Spicy mojo rojo, "red sauce" or the milder mojo verde, "green sauce" is enjoyed as a side dish to this. Cheese connoisseurs are advised to try the goat's cheese from Arafo or Arico in the south of Tenerife, with gorse flower honey from Teide or banana liquor proving popular souvenirs.
The wine from Tenerife has a very good reputation, with many types being cultivated here that are often produced by 'hobby' winegrowers with few vineyards. The most important winegrowing area is Tacoronte-Acentejo in the northwest of the island where fruity red wines are grown. It is mainly white grapes that are harvested, some of which taste a little smoky like the 'volcano', in the south between Arico and Cumbres de Abona.