Canarian Cuisine – Canarian Dishes

When visiting the Canary Islands, you should try local food. The cuisine is varied because it combines fish, meat, and vegetables. So everyone can enjoy something. The most famous dishes are rabbit in Salmorejo sauce and Canarian-style goat. But there are also many others worth tasting.

You can find them in small restaurants called “Guachinche”. These are family-run taverns that serve authentic flavours, although some have become commercialised. Traditional guachinche offer their own wine and a few simple dishes. They stay open only until the wine runs out, usually for three or four months. The atmosphere is homely, and meals taste like grandma’s cooking. Guests drink local wine: dry red “Tinto” or fruity white “Afrutado”. Menus are short but diverse. Visitors can try vegetable dishes, grilled meats, and fresh cheeses.

The best guachinche are in the north of Tenerife, especially between La Orotava and La Laguna. There you can order many starters. Popular ones include Padron peppers, chickpeas Garbanzas, the stew Ropa Vieja, and grilled cheese Queso Asado. The famous Canarian potatoes with mojo sauces are a must. You can also try mushrooms with Almogrote and Escaldon, a local favourite.

Dishes differ depending on the island. On Tenerife, Ropa Vieja and Escaldon are usually prepared with meat. But on Gran Canaria, Escaldon is made with fish. Some restaurants even serve Ropa Vieja with octopus. Mojo sauces also vary, because every cook adds their own ingredients. That is why Canarian cuisine is always surprising.

Canarian Starters

1. Papas arrugadas con mojos
2. Pimientos de Padron
3. Ropa Vieja
4. Queso Asado
5. Champiñones con Almogrote
6. Champiñones al Ajillo
7. Escaldón
8. Morcilla Dulce
9. Ensalada de Pulpo
10. Ensalada de Batata
11. Yuca Frita
12. Chistorra

Canarian Cuisine – Soups

1. Garbanzas
2. Rancho Canario
3. Potaje Canario
4. Potaje de Berros
5. Crema de Calabaza y Batata
5. Caldo de Pescado

Canarian Cuisine – Main Dishes

1. Conejo en Salmorejo
2. Carne de Cabra
3. Lomo Alto de Ternera
4. Solomillo
5. Carne Fiesta
6. Secreto Ibérico
7. Costillas cod Papas
8. Costillas con Piña
9. Pollo al Ajillo
10. Pollo Asado

Canarian Desserts

1. Bienmesabe
2. Quesillo
3. Frangollo
4. Príncipe Alberto
5. Truchas de Batata
6. Polvito Uruguayo
7. Tarta Tres Leches
8. Mus de Gofio
9. Mus de Chocolate

Canarian Starters

In the Canary Islands, starters are extremely popular. You can find them almost everywhere, as many tapas bars operate here. That is why the variety of flavours is wide and surprising. Locals love spending time in such places.

They sit at tables, order favourite drinks, and talk for hours. The atmosphere is relaxed, and meals often last long. In the meantime, they reach for different snacks, so every moment becomes enjoyable. It is a lifestyle that combines food and socialising.

Tapas can be simple, but they always taste fresh and natural. That is why they attract both locals and visitors. Everyone can find something, because the choice of starters is huge.

Below we present a list of the most popular snacks. However, this is not the complete selection, because the island cuisine hides many surprises.

Papas Arrugadas con Mojos – Canarian Wrinkled Potatoes with Sauces

Papas Arrugadas rank among the most famous dishes of the Canary Islands, and locals proudly call them a true culinary symbol. Cooks boil these small potatoes in their skins with plenty of sea salt, and they come out wrinkled and salty. They look like baby potatoes, but they taste stronger and far more distinctive, so visitors remember them instantly.

Long ago, when the islands lacked drinking water, people decided to use seawater for cooking. Because of that, the potatoes gained their wrinkled skin and unique salty flavour. The tradition survived because locals loved the taste, and today, although fresh water is no longer a problem, Canarians still prepare them in exactly the same way. This shows how old customs remain alive and continue to shape daily cuisine.

On Tenerife, people especially value the black-skinned variety. These potatoes were the first to arrive in Europe during the colonisation of the Americas. Because the climate here resembles that of their homeland, they kept their original flavour and form. Therefore, Canarians consider them not only delicious but also a true culinary treasure with deep historical roots.

Papas Arrugadas always arrive at the table with traditional Mojo sauces. The red one combines peppers and garlic, while the green one blends coriander and garlic. Both taste intense, so they enhance the potato’s natural flavour perfectly. Sometimes, restaurants also serve Aioli, a garlic mayonnaise dip, for extra variety.

Today, you can find wrinkled potatoes in almost every restaurant. They appear both as a starter and as a side dish, and they always win the hearts of visitors. Papas Arrugadas show how simple ingredients, when cooked with tradition and pride, can become an unforgettable part of Canarian cuisine.

Pimientos de Padrón – Padrón Peppers

Pimientos de Padrón are one of the simplest yet most popular starters in the Canary Islands. These are small green peppers, usually fried in olive oil, sometimes roasted. After cooking, they are sprinkled with coarse sea salt. They are served on a plate or in a bowl, often with tongs or a small fork to make them easy to grab.

The peppers are usually mild and gentle in flavour. But there is a joke that whoever finds a hot one pays for dinner. In reality, it is rare to find such a “lucky” pepper. That is why this dish is safe even for those who avoid spicy food. This playful element makes eating them fun and adds charm.

Although similar peppers are grown in Andalusia, Portugal, or Morocco, the original Padrón peppers come from Galicia. More precisely, from Herbón in the province of Padrón. That is where their tradition started, and the finest varieties still grow today.

In the Canary Islands, these peppers are widely available. You can buy them in greengrocers and supermarkets. So preparing them at home is very easy. Just fry the fresh peppers in olive oil and sprinkle with salt. The dish is quick, simple, and best enjoyed immediately after cooking.

Pimientos de Padrón are a perfect snack with wine, beer, or refreshing drinks. That is why they are so common in tapas bars. They combine simplicity, freshness, and tradition, fitting perfectly with the Canarian lifestyle.

Ropa Vieja – Canarian Stew

Ropa Vieja is one of the most characteristic dishes of Canarian cuisine. Its name literally means “old clothes”. Traditionally, it was created as a way to use leftovers from the kitchen. That is why the preparation method is very flexible, and many variations exist. Each cook adds something different, so the flavour changes from place to place.

The base of Ropa Vieja includes potatoes, chickpeas, and meat. Vegetables such as carrots, onions, and red peppers are often added. The type of meat varies. It can be chicken, pork, or beef. All ingredients are simmered together until a thick and aromatic stew forms. It is a classic one-pot dish, filling and full of flavour.

Sometimes Ropa Vieja is served under a generous portion of crispy chips. These are local “papas fritas”, which make the dish even more substantial. This version is especially satisfying after a long day of exploring.

The texture of Ropa Vieja often resembles a ratatouille-style stew. However, in some restaurants, you may also find it served as a soup. This shows the flexibility of the dish and the richness of local culinary traditions.

Ropa Vieja is an excellent example of food that combines simplicity with strong taste. It was born from frugality, but today it is a culinary icon. Visitors to the Canary Islands should not miss the chance to try it.

Queso Asado – Grilled Cheese

Queso Asado is one of the most popular starters in the Canary Islands. It is local goat’s cheese, pan-fried or grilled. The dish looks simple, but it delights with its flavour and aroma. It perfectly combines tradition with modern taste.

Tenerife produces many different goat’s cheeses. You can try both fresh and smoked varieties, each with a unique character. Unlike many European cheeses, Canarian goat’s cheese does not have a strong, sharp aftertaste. Instead, it is mild, milky, and delicate. This makes it enjoyable even for people who usually avoid goat’s cheese.

Grilled cheese is usually served with accompaniments that highlight its flavour. One option is a sweet red fruit sauce. The most common is a forest fruit marmalade, known as “frutas del bosque”. Its gentle sweetness contrasts beautifully with the cheese’s mild taste.

Another option is the traditional Canarian sauces, known as “Mojo”. You can choose the red one, made with peppers and slightly spicy. Or the green one, prepared with parsley, olive oil, and garlic. Both sauces are full of flavour and perfectly match the grilled cheese. Thanks to them, this simple dish becomes a special starter.

Queso Asado is truly finger-licking good. It combines mild cheese, aromatic sauces, and simplicity. It is definitely one of the dishes you must try when visiting Tenerife.

Champiñones con Almogrote – Battered Mushrooms with Almogrote

Champiñones con Almogrote stand out as one of the most unique and flavourful starters in Canarian cuisine. Cooks batter the mushrooms, fill them with Almogrote paste, and fry them until golden. Because the crispy coating, tender mushrooms, and strong filling blend so well, the dish bursts with flavour, and it pairs perfectly with wine or beer.

Almogrote itself comes from La Gomera, and locals proudly treat it as their culinary treasure. They prepare it with mature goat’s cheese, peppers, and olive oil, and they often add spices for depth. Families grate the cheese, mix it with oil, and crush it together until they achieve a thick paste with a strong aroma. The taste is powerful, slightly spicy, and always memorable.

The secret of Almogrote lies in the quality of local products. Cooks often enrich the paste with red or green mojo, and sometimes with both. Because every family and restaurant adjusts the recipe, you can find many variations, but the result always carries the same rich character. Therefore, Almogrote has become not only a symbol of La Gomera but also a key element of Canarian cuisine.

When preparing this starter, chefs stuff the mushrooms generously, coat them in batter, and fry them until crispy outside and soft inside. They serve them hot, so the paste melts in the mouth and releases its full fragrance.

You can order Champiñones con Almogrote in tapas bars and family-run restaurants. The dish proves that Canarian cuisine can remain simple while still offering surprising richness. So, if you visit the islands, you should definitely try them at least once.

Champiñones al Ajillo – Garlic Fried Mushrooms

Champiñones al Ajillo are one of the most typical tapas in the Canary Islands. The dish is very simple, yet it is full of flavour and always popular. Mushrooms are sliced thinly and fried in olive oil. Chopped garlic, fresh parsley, salt, and pepper are added. The whole dish is finished with a squeeze of lemon juice for freshness.

Its simplicity makes it quick to prepare, often in just a few minutes. At the same time, the aroma of garlic and olive oil is irresistible. Combined with the light sour touch of lemon and the herbal note of parsley, it creates perfect balance. It is Mediterranean cooking at its best.

In the Canary Islands, this dish is present in almost every tapas bar and restaurant. That is why it is considered a must-try option on the menu. Guests often order garlic mushrooms as a snack with wine, beer, or refreshing drinks. Thanks to their lightness, they are also a great side dish for main courses.

Champiñones al Ajillo are very versatile too. Each cook can give them a personal twist, adding different spices or extra garlic. Still, no matter the version, they always delight with their simplicity and flavour.

This dish shows how a few basic ingredients can create something truly special. That is why garlic fried mushrooms remain one of the most loved tapas on the islands.

Escaldón – Traditional Starter with Gofio

Escaldón is a very popular starter in the Canary Islands, made mainly with gofio. Gofio is a local roasted corn flour that has been part of island cuisine for centuries. It is used in many dishes, but in Escaldón it plays the main role. The base is a meat or fish broth poured over the gofio. The mixture is then kneaded until it becomes a dough-like mass. Its consistency may be thick or semi-liquid, depending on how it is prepared.

This mass forms the base, which can be enriched with many extras. In fact, every cook adds what they prefer. Escaldón may include pieces of meat, chopped onions, fresh corn, or local white cheese. Green mojo sauce is often added too, giving the dish a strong flavour. Because of this, there are many variations, as each home and restaurant has its own recipe.

The consistency of Escaldón often looks like a kind of paste. For tourists it may seem unusual, but locals enjoy it with delight. Some even eat it every day. For Canarians it is not only a starter, but also an important part of their daily diet and culinary tradition.

Escaldón tastes best when freshly made. You can find it in tapas bars and traditional guachinche. It is a dish that combines simple ingredients with rich flavours. Although surprising at first, it quickly wins hearts and becomes a memorable taste of the islands.

Morcilla Dulce – Sweet Black Pudding

Morcilla Dulce is one of the most surprising starters of Canarian cuisine. Although its name means black pudding, it is completely different from the salty version familiar in Poland. It has none of the strong meaty flavour or heavy seasoning. Instead, it combines ingredients that seem closer to a cake than a sausage.

This version of black pudding is made sweet, so the first bite is always unexpected. Sugar is added to the mixture, and sometimes honey. This gives the dish a pleasant sweetness and a smooth texture. The flavour is enriched with nuts, raisins, and aromatic spices. Cinnamon is most common, and it enhances the dish with a warm note.

The final result is nothing like the traditional black pudding we know. It is more like a dessert shaped as a sausage, though served as a starter. Morcilla Dulce shows how creative island cooking can be. It blends butchery traditions with patisserie elements, creating a flavour you will not find elsewhere.

The dish often surprises at first, but it quickly wins over many visitors. Even people who normally dislike black pudding admit that Morcilla Dulce has a special charm. The light sweetness, crunchy nuts, and aromatic spices make it truly enjoyable.

It is definitely a starter worth trying when visiting the Canary Islands. It proves how diverse and inventive Canarian cuisine can be.

Ensalada de Pulpo – Octopus Salad

Ensalada de Pulpo stands as one of the freshest and lightest starters in Canarian cuisine, and locals love to eat it especially on hot summer days. They always serve it cold, so it refreshes immediately and brings out the best seafood flavours. Because it combines tender octopus, crunchy vegetables, and aromatic dressing, it delights both locals and visitors.

Cooks prepare the salad by boiling the octopus, cutting it into thin slices, and mixing it with vegetables. They usually add tomatoes, red or white onions, and plenty of fresh coriander. To enhance the taste, they squeeze lime juice over the mix, and then they dress everything with light olive oil, similar to a classic vinaigrette. So every bite feels bright, fresh, and full of flavour.

Many versions exist, because cooks enjoy enriching the salad with extra ingredients. Sometimes they add avocado, which makes the texture creamy and smooth. Other times they include green or black olives, which provide a salty contrast. Restaurants often serve the dish with a lemon or lime wedge, so diners can adjust the citrus flavour to their liking.

Ensalada de Pulpo perfectly represents Canarian cooking. It stays simple but full of character, and it balances seafood, vegetables, and dressing in harmony. That is why people enjoy it both as a refreshing starter and as a light main dish.

For visitors, this salad offers an easy way to try octopus. In this form, the flavour feels mild, refreshing, and pleasant, so even cautious eaters appreciate it. Because of that, Ensalada de Pulpo has become one of the most memorable dishes to enjoy on a sunny afternoon.

Ensalada de Batata – Sweet Potato Salad

Ensalada de Batata is an interesting variation of the classic vegetable salad, so familiar in Poland. Here, regular potatoes are replaced with sweet potatoes. This gives the dish a slightly sweet flavour and a unique character. It may look similar, but one bite reveals clear differences.

The base is a mix of boiled vegetables combined into one dish. Carrots, peas, peppers, and other ingredients are added to the sweet potatoes, depending on the recipe. A boiled egg is also included, giving the salad a light yet nourishing touch. Canarians appreciate this combination for its balance of taste and nutrition.

What makes Ensalada de Batata special is the addition of avocado and red pepper. Avocado adds a creamy texture and subtle flavour. Red pepper brings freshness and gentle sweetness. These elements make it distinct from the traditional Polish-style salad.

Although Ensalada de Batata is not served everywhere, it is worth trying. It can usually be found in local guachinche or family-owned eateries. There, chefs often experiment with traditional ingredients and create new versions of familiar dishes.

For visitors, this sweet potato salad is a delightful culinary experience. It shows how Canarian cuisine can take inspiration from classic recipes while adding its own unique twist. Light, colourful, and healthy, it is a dish worth tasting during your stay on the islands.

Yuca Frita – Fried Cassava

Yuca Frita is a dish that came to the Canary Islands from Central and South America. It quickly became popular because it fits perfectly into local cuisine. Simple, tasty, and versatile, it is often served as a side dish with main meals.

Cassava has a texture similar to potatoes. In structure, it resembles chips or boiled potatoes. However, its taste is slightly different – a bit sweeter and more delicate. This makes Yuca Frita an interesting alternative to traditional sides. You can find it in many restaurants serving tapas and Canarian dishes.

The root is usually cut into pieces and fried until golden. It is served on its own, with mojo sauces, or as a side to meat and fish. In some places, you can also try the boiled version. This preparation is milder and goes well with lighter dishes. Both cooking styles highlight cassava’s natural flavour and show its versatility.

Cassava is also a healthy product. It is low in calories but rich in minerals such as potassium and magnesium. This makes it not only an alternative to potatoes but also a nutritious choice.

Yuca Frita is an excellent example of how Canarian cuisine adapts ingredients from other parts of the world. It combines simplicity, tradition, and a touch of the exotic, creating a flavour worth discovering.

Chistorra a la Parrilla – Grilled Sausages

Chistorra is a type of sausage that is very popular in tapas bars across the Canary Islands. It is usually made from fresh pork, although sometimes a pork and beef mixture is used. Simple but full of flavour, it tastes delicious whether fried or cooked on the grill.

The secret of Chistorra lies in its seasoning. Garlic and salt are added to the meat to enhance its natural aroma. The key ingredient is paprika, which gives the sausage its characteristic red colour. It also adds a slightly spicy, rich flavour. Fresh herbs, usually parsley, complete the recipe, adding freshness and fragrance.

When served straight from the pan or grill, Chistorra is crispy on the outside yet juicy inside. This makes it a favourite among meat lovers. It is often served in small portions, perfect for sharing with friends. It goes especially well with Canarian mojo sauces, fresh bread, and a glass of local wine.

Thanks to its strong flavour, Chistorra works well as a standalone starter but also as part of other dishes. In some restaurants, it is served with Canarian potatoes or alongside grilled vegetables. No matter how it is presented, it always tastes great and disappears quickly from the plate.

Chistorra is one of those starters you must try when visiting the Canary Islands. It combines simplicity, tradition, and strong flavour, leaving a lasting impression.

Canarian Cuisine – Soups

In Canarian cuisine, the choice of soups is not very wide. Unlike Polish cuisine, where soups are abundant, here other dishes dominate. Still, a few examples are worth mentioning.

The most common soup is chicken broth, known locally as sopa de pollo con fideos. It is a simple chicken stock usually served with pasta. Light and popular, it is especially common in homes and small local bars.

Most of the other soups, however, are much thicker in consistency. They are less like clear broths and more like hearty one-pot meals. This makes them filling, nourishing, and packed with flavour. They are the kind of dishes that work perfectly on cooler days when you need something warm and satisfying.

Although the variety is limited, each soup reflects a different side of island cooking. They are based on local ingredients and show how simple products can be combined into something delicious. That is why trying them is worthwhile, especially for those who enjoy a proper starter.

Below, we introduce some of the most typical Canarian soups. Each has its own story and place in the island’s tradition. They are flavours that have nourished locals for generations and now await discovery by visitors.

Garbanzas – Canarian Chickpea Soup

Garbanzas is one of the most traditional soups of Canarian cuisine. Its base is chickpeas, which for centuries have been a staple of the island diet. The recipe is simple, yet the result is nourishing and full of flavour.

The main ingredients are chickpeas, onions, garlic, and bay leaves. These create the foundation and give the soup its characteristic taste. Many variations also include potatoes, which make the dish even more filling. Meat is often added too, such as pieces of chicken or the Spanish sausage chorizo. These extras enrich the soup with stronger flavour and a deep aroma.

Garbanzas can be found in many local restaurants and tapas bars. It is usually served as a starter, but because it is so hearty, it often works as a full meal. Its thick consistency makes it feel closer to a one-pot stew than a light soup. It is perfect for those looking for something warming and satisfying.

Every family has its own recipe for Garbanzas. Some add more vegetables, while others prefer more meat. Still, chickpeas always remain the star ingredient. Thanks to them, the soup is healthy, rich in protein, and highly nutritious.

Garbanzas is a great example of how simple ingredients can create a delicious and hearty dish. It is one of those soups every visitor should try to truly experience the taste of Canarian cuisine.

Rancho Canario – Traditional Canarian Soup

Rancho Canario is one of the heartiest and most filling soups of Canarian cuisine. Locals love it because it combines simplicity with rich flavours. It is a dish that works perfectly as a complete meal.

The traditional base includes chickpeas, pork ribs, chorizo, potatoes, and thin noodles. The pasta thickens the broth, making the soup even more substantial. Garlic, cumin, and paprika are added to season the dish, giving it a strong aroma and its distinctive colour.

Different households and cooks prepare their own versions. Sometimes chicken or beef replaces pork. On Gran Canaria, chickpeas are often substituted with white beans. This variety ensures that each bowl of Rancho Canario tastes slightly different, depending on where it is made.

The soup is usually served with a piece of fresh bread or boiled potatoes. This makes it even more filling and easily turns it into a full main course. It is the kind of dish that is especially welcome on cooler days, when something warming and nourishing is needed.

Rancho Canario is a perfect example of traditional island cooking. It relies on simple, local ingredients yet delivers a meal that is both satisfying and full of flavour. It remains a popular choice and is a must-try for anyone wishing to discover the authentic taste of the Canary Islands.

Potaje Canario – Traditional Canarian Soup

Potaje Canario, also called Puchero Canario, stands as one of the most characteristic soups of the Canary Islands. Families prepare it with chickpeas, potatoes, pumpkin, and onions, and these ingredients create the base that generations have enjoyed around the table. Because of its nourishing qualities and rich taste, it remains a true favourite.

Cooks often add other vegetables depending on the region and their own preferences. Corn, spinach, carrots, and leeks appear frequently, and each addition changes the flavour slightly. Therefore, no two potajes taste exactly the same. Although the soup usually stays vegetarian, some households enrich it with meat or sausage, so it becomes even more filling. This flexibility ensures that every version offers something unique.

Spices play an equally important role. Garlic, cumin, and paprika bring a strong aroma and a deep, earthy flavour. When combined with the wide mix of vegetables, they create a dish that feels simple yet surprisingly rich. Because of this balance, potaje remains one of the most distinctive soups in island cooking.

Locals usually serve Potaje Canario with bread or Canarian potatoes. These sides turn the soup into a hearty and complete meal, perfect for lunch. It keeps you full for hours, and it provides the energy needed for the day. Families often prepare it in large pots, so everyone can share.

For visitors, potaje becomes a memorable discovery. It shows how Canarians transform basic, local products into healthy and delicious food. Therefore, anyone who wants to experience authentic island flavours should try this soup at least once.

Potaje de Berros – Watercress Soup

Potaje de Berros is one of the most traditional and unique soups in Canarian cuisine. Its main ingredient is watercress, a green vegetable with a mild, slightly peppery taste. It gives the soup its distinctive aroma and freshness.

The base of the dish also includes other ingredients that make it hearty and filling. Potatoes, corn on the cob, beans, and pieces of meat, such as pork or ribs, are most common. Pumpkin or carrots are often added too, softening the strong flavour of watercress with a gentle sweetness.

Seasoning plays an important role in this soup. Garlic, onions, paprika, and a touch of cumin are usually included. These give the dish depth and a rich aroma that matches perfectly with the watercress. Everything is simmered slowly until the ingredients soften and blend into a thick, nourishing meal.

Potaje de Berros is often served with pieces of bread or Canarian potatoes. This turns it into a complete dish, perfect for cooler days. It is very popular in local homes but is also served in traditional restaurants and guachinche.

For many visitors, this soup is a culinary surprise, as watercress is rarely used in most European cuisines. On the Canary Islands, however, it is a beloved ingredient. Potaje de Berros is a true taste of tradition and a fine example of how local products can create remarkable dishes.

Crema de Calabaza y Batata – Pumpkin and Sweet Potato Cream Soup

Crema de Calabaza y Batata stands out as one of the most delicate yet nourishing cream soups in Canarian cuisine. It combines pumpkin and sweet potato, known locally as batata. Together they create a soup with bright colour and natural sweetness, a flavour that delights both children and adults.

Cooks often add peppers and turmeric to enrich the base. Peppers bring a mild vegetable note, while turmeric deepens the colour and adds subtle aroma. They simmer the vegetables until tender and then blend everything into a smooth, thick cream. The result is a soup that fills you up but stays light and easy to digest.

People enjoy this dish warm, especially on cooler days. Its creamy texture comforts and warms the body, so families often prepare it in winter. Restaurants also serve it as a seasonal highlight. You can eat it on its own or add crunchy croutons for contrast.

Crema de Calabaza y Batata may not appear on every menu, but it deserves attention. It provides vitamins and minerals, offers natural sweetness from the batata, and delivers a rich, satisfying taste. The sweet potato not only boosts nutrition but also softens the overall flavour, making the soup mild and pleasant.

For visitors, this dish offers the perfect chance to taste local vegetables in a lighter, modern form. Crema de Calabaza y Batata shows how Canarian cuisine combines tradition with creativity and turns simple ingredients into culinary finesse.

Caldo de Pescado – Canarian Fish Soup

Caldo de Pescado is a classic fish soup that forms an essential part of Canarian cuisine. Fishermen bring in the catch, and cooks turn it straight into flavourful meals. This connection to the ocean gives the soup an intense, natural taste. Coastal towns especially treasure it, where families have cooked it for generations.

Cooks usually choose white fish, sometimes mixing several species for depth. They add potatoes, onions, tomatoes, and peppers to the broth. Garlic, olive oil, and fresh parsley enrich the flavour and aroma. Everything simmers together until the soup becomes clear yet full of taste. The result is a dish that feels light but nourishes deeply.

Many households and restaurants add their own touches. Some serve it with rice, others with pieces of corn on the cob. Diners often enhance the flavour with green mojo sauce, stirring it in according to personal taste. These variations make every bowl of Caldo de Pescado unique.

This soup represents more than food; it reflects tradition. Fishing families once relied on it as a quick, hearty meal after long days at sea. Today, both homes and restaurants continue the practice, keeping the heritage alive.

Caldo de Pescado invites seafood lovers to enjoy the ocean’s natural bounty. It combines simple preparation with fresh, local ingredients, creating a dish full of authentic island flavour. For anyone exploring Canarian cuisine, it offers an unforgettable taste of the sea.

Canarian Cuisine – Main Dishes

Main dishes in Canarian cuisine focus mainly on grilled meats. Juicy cuts of beef and pork take centre stage and attract meat lovers. We especially recommend Lomo Alto (ribeye), Solomillo (beef tenderloin), Carne de Cabra (goat meat), and of course Conejo en Salmorejo (rabbit in marinade). These are the classics that every visitor should try.

Beyond these highlights, menus offer plenty of other hearty and tasty options. Canarian cuisine is diverse, so restaurants serve meat in many forms, from traditional recipes to modern takes. Everyone can find something that suits their taste.

Seafood also plays a vital role, especially in restaurants near the ports. Chefs prepare prawns, mussels, squid, and octopus, often served with fresh vegetables and mojo sauces. These dishes bring the ocean straight to the table and delight anyone who enjoys maritime flavours.

The strength of Canarian cooking lies in its simplicity and quality. Grilled meats and seafood form the base, but local sides complete the meal. Diners often enjoy Canarian potatoes, fresh salads, grilled vegetables, and sauces full of garlic and herbs. Together, they turn every dish into a full culinary experience.

Below we present the most popular meat-based main dishes of Canarian cuisine. They reflect the richness of the islands and the variety that makes local food so special.

Conejo en Salmorejo – Rabbit in Marinade

Conejo en Salmorejo is one of the most iconic dishes of Canarian cuisine. It features rabbit meat marinated in a rich Salmorejo sauce. The marinade blends garlic, vinegar, olive oil, red wine, and spices such as oregano, paprika, and bay leaves. This mixture gives the meat an intense flavour and tender texture.

Preparation begins with several hours of marinating. After that, the rabbit cooks slowly in the sauce, either in a pan or pot. The slow cooking keeps the meat juicy and allows it to absorb the full aroma of the spices. It is a perfect example of how Canarian cooking combines simple ingredients with deep flavour.

Restaurants usually serve Conejo en Salmorejo with traditional Canarian wrinkled potatoes, known as Papas Arrugadas. Mojo sauces often accompany the dish, adding extra layers of flavour. Many places also include fresh salad or grilled vegetables, making the meal complete and satisfying.

Locals prepare this dish both for everyday meals and for special occasions. For many families, it represents tradition and the joy of gathering around the table. Visitors also love to try it, as it offers a true taste of the Canary Islands.

If you want to experience authentic island cuisine, Conejo en Salmorejo is the perfect choice. It is a dish that leaves a lasting impression.

Carne de Cabra – Goat Meat

Carne de Cabra is one of the most traditional and distinctive dishes of Canarian cuisine. For centuries, islanders raised goats, so their meat became a regular part of local meals. Today, the dish remains popular, especially in traditional restaurants and guachinche.

Goat meat has a strong flavour, richer than beef or pork. It requires proper preparation, so cooks usually cut it into pieces and simmer it slowly. This method makes the meat tender while keeping its characteristic taste. Garlic, paprika, bay leaves, and cumin season the dish and add depth to the sauce.

The meat usually comes served in a thick, rich sauce created during the cooking process. The sauce combines perfectly with local sides. Diners often enjoy it with Canarian wrinkled potatoes (Papas Arrugadas) or with white rice. Mojo sauces and simple salads often accompany the dish, balancing its intensity.

Carne de Cabra is hearty and filling, ideal as a main course. Locals associate it with tradition and family gatherings, so they often eat it during Sunday meals. Visitors see it as a chance to try something unique and authentic, far from everyday dishes.

This dish shows how Canarian cuisine relies on local products and straightforward cooking methods. Carne de Cabra is perfect for anyone who enjoys bold flavours and wants to experience the true essence of island cooking.

Lomo Alto de Ternera – Ribeye Steak

Lomo Alto is one of the most valued beef dishes in Canarian cuisine. It is ribeye, a premium cut of meat that works perfectly on the grill. Local restaurants usually serve it as a large steak, often sizzling on a hot plate or platter.

The meat stands out for its marbled texture, which keeps it juicy and full of flavour after cooking. Grilled over open flames, it develops a smoky aroma and a crisp outer layer, while the inside stays tender and succulent. Diners choose the cooking level they prefer, from rare to well done.

This dish does not need many extras. A pinch of sea salt and pepper is enough to highlight the natural flavour. Some places add garlic or herb butter for extra richness. Most often, Lomo Alto comes with Canarian wrinkled potatoes (Papas Arrugadas) and a fresh salad.

You will find it in guachinche as well as in specialised grill bars. Families enjoy it at gatherings, and visitors often order it to taste local beef at its best.

Lomo Alto shows how Canarian cooking values simplicity and the quality of ingredients. It is a must-try for steak lovers and for anyone who appreciates the authentic taste of grilled meat.

Solomillo – Beef Tenderloin

Solomillo is one of the most refined and valued meat dishes in Canarian cuisine. It is beef tenderloin, the softest cut of meat, loved by steak enthusiasts. Local restaurants usually serve it as a thick steak, cooked on the grill or in a pan.

The tenderloin stands out for its smooth texture and subtle flavour. Unlike ribeye, it has little marbling, which makes it more uniform. Despite that, it stays juicy and tender even when cooked to higher levels. Diners can choose the doneness they prefer, from rare to well done.

Seasoning is simple: just sea salt and a touch of pepper. The meat speaks for itself, so extras remain minimal. Many places, however, serve it with sauces such as pepper, cheese, or red wine. Canarian wrinkled potatoes (Papas Arrugadas), grilled vegetables, and fresh salad often complete the plate.

Solomillo is popular with both locals and visitors who seek steak at its finest. You can find it in guachinche, grill bars, and elegant restaurants. Because of its delicacy, it is also a favourite for special occasions.

This dish is a must for anyone wanting to taste beef in its most noble form. Solomillo shows that Canarian cuisine can be simple and yet very refined.

Carne Fiesta – Festive Pork Dish

Carne Fiesta is one of the best-known and most popular dishes in Canarian cuisine. Traditionally, locals prepared it for holidays and village festivals, which gave the dish its name. Today, you can find it all year round, especially in guachinche and traditional restaurants.

The dish uses pork, usually shoulder or ham. Cooks cut the meat into pieces and marinate it for several hours. The marinade combines garlic, paprika, oregano, bay leaves, salt, and white wine. This process gives the meat a strong flavour and keeps it juicy and tender.

After marinating, the meat goes into a pan or pot, where it cooks until golden. The marinade turns into a rich sauce that coats the meat and enhances its taste. Many restaurants serve Carne Fiesta with Canarian wrinkled potatoes (Papas Arrugadas) and mojo sauces.

This dish is hearty and full of flavour, making it perfect as a main course. It has always been a meal for family gatherings and celebrations, and even today it carries that festive spirit.

Carne Fiesta perfectly shows how Canarian cooking transforms simple ingredients into something special. For visitors, it is a chance to taste pork prepared in a traditional way that remains beloved after generations.

Secreto Ibérico – Iberian Secret

Secreto Ibérico, also known as the Iberian Secret, is a special cut of pork highly prized in Spanish and Canarian cuisine. The name “secret” refers to its location: hidden on the inside of the loin, close to the animal’s front legs.

This meat stands out for its juiciness and rich flavour. Fine marbling runs through the cut, giving it tenderness and aroma when grilled. Once cooked, Secreto Ibérico impresses with its softness and slightly nutty taste, which makes it unique among pork cuts.

Chefs usually prepare it on the grill or a hot plate. A pinch of sea salt and pepper is enough to highlight its natural taste. Some add olive oil and herbs, but many argue the meat tastes best in its simplest form.

Restaurants often serve Secreto Ibérico with traditional Canarian sides. Diners enjoy it with Papas Arrugadas (wrinkled potatoes), fresh salads, and mojo sauces. Together they create a balanced meal full of flavour.

The dish is popular in guachinche as well as in modern grill bars. Visitors often choose it because it delivers an experience that is both juicy and distinctive, offering something different from standard pork dishes.

Secreto Ibérico proves how a simple cut, cooked with care, can become an unforgettable highlight of Canarian cuisine.

Costillas con Papas – Ribs with Potatoes

Costillas con Papas is one of the simplest yet most typical dishes of Canarian cuisine. It brings together pork ribs, Canarian wrinkled potatoes, and corn on the cob. The recipe comes from rural traditions and remains popular today in local homes and restaurants.

Cooks simmer the ribs slowly with salt and aromatic spices. Bay leaves, garlic, and a touch of paprika are the most common seasonings. During the long cooking, the meat turns tender and juicy, while the potatoes absorb the flavour of the broth. The corn adds gentle sweetness and balances the richness of the ribs.

The strength of this dish lies in its simplicity. It requires no complicated techniques, only patience and good ingredients. The result is a hearty, comforting meal full of natural flavours.

Costillas con Papas usually arrives as a main dish served in generous portions. Families and friends often share it at the table, making it a social meal. Mojo sauces typically accompany the dish, adding spice and freshness.

This recipe perfectly reflects the spirit of Canarian cooking – simplicity, community, and the joy of eating together. For visitors, it offers a taste of authentic island tradition in its purest form.

Costillas con Piña – Ribs with Corn on the Cob

Costillas con Piña is one of the most traditional dishes in Canarian cuisine. The name can be misleading, as “piña” here does not mean pineapple but corn on the cob. Alongside pork ribs, corn takes centre stage in this hearty and simple dish.

The recipe starts with simmering ribs in salted water with spices. Garlic, bay leaves, and paprika are the most common seasonings, adding depth and aroma. Whole corn cobs cook together with the meat, soaking up the broth’s flavour while bringing natural sweetness to the dish.

Some versions also include Canarian wrinkled potatoes (Papas Arrugadas), but in the classic form the stars are only ribs and corn. This simplicity makes the dish filling and full of natural taste.

Restaurants and homes usually serve Costillas con Piña as a main course, often in large portions. Mojo sauces, either red or green, typically accompany the meal, adding spice and freshness. Families and friends enjoy it together, as the dish is usually prepared in large pots and shared at the table.

This recipe perfectly reflects the spirit of Canarian cooking: simplicity, local products, and the joy of sharing food. For visitors, it is both a culinary curiosity and a must-try dish that reveals the authentic flavour of the islands.

Pollo al Ajillo – Garlic Chicken

Pollo al Ajillo is one of the simplest yet tastiest dishes in Canarian cuisine. Popular not only on the islands but also across Spain, it shows how a few basic ingredients can create an outstanding flavour.

The recipe uses chicken cut into pieces and fried in olive oil with plenty of garlic. The garlic infuses the meat with a rich aroma and gives the dish its distinctive taste. Cooks often add white wine, bay leaves, and a touch of parsley, creating a fragrant sauce that enriches the dish.

The chicken first browns until golden, then simmers gently in the sauce. This method keeps the meat juicy inside while the skin turns slightly crispy. The balance of simplicity and flavour makes Pollo al Ajillo a favourite for both locals and visitors.

Restaurants usually serve it with Canarian wrinkled potatoes (Papas Arrugadas), fresh bread, or a light salad. The garlic sauce pairs beautifully with any side, making the dish versatile and satisfying. Families also love it because it is easy to prepare in larger portions, perfect for sharing.

Pollo al Ajillo is a true classic of island cooking. It highlights the Canarian approach: simple ingredients, aromatic flavours, and dishes made to enjoy together.

Pollo Asado – Roast Chicken

Pollo Asado is one of the most common dishes in Canarian cuisine. Simple to prepare, yet tasty and nourishing, it is a true classic found in both homes and restaurants.

The dish starts with chicken marinated in olive oil, garlic, paprika, and herbs. Many cooks also add lemon juice or white wine to enhance freshness and flavour. The marinade ensures the meat stays juicy and aromatic once roasted.

The chicken roasts in the oven or on a spit. While cooking, the skin turns golden and crispy, while the inside remains tender and moist. The aroma that fills the kitchen makes it impossible to resist.

Restaurants usually serve Pollo Asado with Canarian wrinkled potatoes (Papas Arrugadas) or roasted vegetables. Fresh salad and mojo sauces also make excellent companions. Together they create a balanced and satisfying meal, perfect for everyday dining or family gatherings.

Although the recipe is straightforward, every family has its own version of the marinade and cooking method. This makes Pollo Asado taste slightly different in each home or restaurant. It is one of those dishes that never grow old and always bring a sense of tradition and shared meals.

Canarian Desserts

People in Tenerife, like everywhere else in the world, have a sweet tooth. Traditional Canarian cuisine offers a wide variety of recipes for cakes, creams, and milk or fruit-based treats. Every dessert lover can discover something delightful here.

Many Canarian desserts are still prepared at home, using old family recipes. Passed down through generations, these recipes preserve the authentic taste and character of the islands. Unfortunately, not all of them appear in restaurants or cafés. This means that some delicacies remain hidden from visitors unless they get invited into a local home.

Restaurants and pastry shops usually serve the most popular sweets. These are the ones loved by generations of islanders and later embraced by tourists as well. Each dessert carries its own story and unique flavour, reflecting the creativity and diversity of island cooking.

Canarian desserts often rely on simple ingredients such as milk, eggs, honey, or almonds. Fruits grown on the islands – bananas, papayas, and citrus – also play an important role. They make the sweets not only tasty but also full of aroma and colour.

Below, we present the desserts most commonly served in restaurants and cafés. They are the ones every visitor should try when exploring the sweet side of Canarian cuisine.

Bienmesabe – Canarian Almond Dessert

Bienmesabe is one of the most famous desserts of the Canary Islands. Its name translates as “it tastes good,” and it truly lives up to it. This creamy dessert is mainly made from ground almonds, sugar, eggs, and lemon.

Almonds form the base, giving the dish its rich nutty flavour and thick texture. Cooks mix them with egg yolks, sugar, grated lemon zest, and sometimes a touch of cinnamon. They then heat the mixture slowly until it turns into a smooth, velvety cream. The result is both aromatic and delicious.

Bienmesabe is usually served cold in small portions. Traditionally, it comes with vanilla ice cream or whipped cream, which balance its strong sweetness. Many restaurants also serve it with sponge cake, making the dessert even more filling.

This sweet treat is more than just a dessert; it is part of Canarian culinary tradition. It originated on Gran Canaria but has become popular across the archipelago. Each region adds its own little variations, but the essence remains the same: almonds combined with sugar to create a simple yet refined dish.

For visitors, Bienmesabe is a must-try. It shows how Canarian cuisine can transform a handful of basic ingredients into a dessert full of depth and flavour.

Quesillo – Canarian Flan

Quesillo is one of the most beloved desserts of the Canary Islands. Its name comes from “queso” (cheese), but despite that, it does not contain cheese. Instead, it resembles the classic Spanish flan – a creamy pudding made with condensed milk, eggs, and caramel.

The recipe relies on condensed milk, which gives the dessert its sweetness and smooth texture. Eggs bind the mixture, while caramelised sugar creates a golden layer at the bottom and top of the mould. The mixture bakes in a water bath, which keeps the pudding delicate and silky.

Quesillo is usually served chilled, cut into slices like a cake. Caramel runs down the sides, forming a glossy, delicious topping. Its flavour is rich and sweet, yet light enough to please both children and adults.

Restaurants often serve it with whipped cream or vanilla ice cream, balancing the strong sweetness. Some cooks also add lemon zest or a dash of rum to enrich the taste with subtle notes.

This dessert is a true classic, present on almost every traditional menu. The recipe is simple, but the result always impresses. Quesillo shows how Canarian cuisine embraces Spanish traditions while giving them its own character.

For visitors, it is a must-try when exploring the sweet side of the islands. Quesillo tastes best here, where tradition and hospitality make it unforgettable.

Frangollo – Traditional Canarian Dessert

Frangollo is one of the most traditional desserts of the Canary Islands. With rural origins, it once served as a sweet alternative to simple homemade meals. Today, it remains a symbol of local cuisine and appears in many restaurants that preserve Canarian traditions.

The base of the dessert is coarsely ground corn flour, known as gofio or frangollo. This ingredient gives the dish its distinct texture and slightly nutty flavour. Cooks mix it with milk, sugar, cinnamon, and lemon zest, creating a creamy, fragrant base.

Many recipes enrich the dessert with raisins, almonds, or other nuts. Some also include honey, adding extra sweetness and aroma. The mixture simmers until thick, then cools before serving, usually in small bowls.

Frangollo stands out for its rustic character and simple preparation. Its flavour differs from most milk-based desserts, surprising visitors with originality. The creamy texture combined with cinnamon and lemon notes makes it both filling and light.

It is a dessert that tastes best on the Canary Islands, where families still follow traditional recipes. Frangollo proves how local ingredients and simple methods can create a sweet dish with unique personality.

Príncipe Alberto – Chocolate Dessert from La Palma

Príncipe Alberto is one of the most elegant desserts of the Canary Islands. Originating from La Palma, it remains a source of pride for the island’s cuisine. This sweet treat impresses with its rich chocolate and nut flavours while staying light and airy.

The base is a chocolate cream made with dark chocolate, eggs, sugar, and butter. Ground almonds and chopped hazelnuts are added, giving the dessert depth and a subtle crunch. Another key element is sponge biscuits soaked in coffee or liqueur, layered within the dessert much like tiramisu.

The result is a rich combination of chocolate, nuts, and coffee aroma. Its texture is creamy yet light, making it indulgent without being heavy. Príncipe Alberto is usually served cold in glasses or small bowls, often topped with cocoa powder or grated chocolate.

Locals prepare it for everyday enjoyment but also reserve it for special occasions. On La Palma, it often appears during holidays and family gatherings, symbolising both tradition and sophistication.

For visitors, this dessert is a must-try, especially for chocolate lovers. Príncipe Alberto proves that Canarian desserts can be not only rustic and simple but also refined and elegant.

Truchas de Batata – Sweet Potato Pastries

Truchas de Batata rank among the most traditional desserts of the Canary Islands. Families enjoy them especially at Christmas, when the pastries fill homes with sweet aromas and festive spirit. These small, crescent-shaped treats carry a filling of sweet potato and delight everyone with flavour and fragrance.

Cooks prepare the dough with flour, butter, and a little water. They roll it thin, then fill it with a paste of cooked sweet potatoes mixed with sugar, cinnamon, lemon zest, and ground almonds. Some add anise or a splash of liqueur to give the filling extra depth.

They fold the dough into crescents and fry the pastries until golden or bake them in the oven. To finish, they dust the tops with icing sugar, which adds sweetness and makes them even more tempting.

Every December, families gather to prepare Truchas de Batata together. The ritual, passed down through generations, has become part of Canarian Christmas traditions. Children help shape the pastries, while adults mix and fry, turning the kitchen into a festive workshop.

Although people bake them most often during the holidays, you can also find them in bakeries at other times of the year. Truchas de Batata show how Canarian desserts transform simple ingredients into comforting sweets full of tradition and taste.

Polvito Uruguayo – A Sweet Uruguayan Dessert Loved in the Canary Islands

Polvito Uruguayo may have originated in Uruguay, but it has become one of the most popular desserts in the Canary Islands. Today, it is a common sight in restaurants and cafés across the archipelago, loved by both locals and visitors.

This layered dessert combines different textures and flavours. At the base are crushed “Maria” biscuits or other simple cookies. A thick layer of dulce de leche (caramelised milk) goes on top, adding rich sweetness. Next comes whipped cream, light and fluffy, balancing the strong caramel flavour.

Crumbled meringues complete the mix, bringing crunch and contrast. Thanks to them, the dessert feels both creamy and crisp. Many versions are topped with extra biscuit crumbs or a light dusting of cocoa powder.

Polvito Uruguayo is usually served in glass cups or bowls, where the layers are clearly visible. It looks elegant and tastes even better. Its popularity has grown so much in the Canary Islands that many now consider it almost a local speciality, even though it came from abroad.

The combination of caramel, cream, and meringue makes it irresistible. Polvito Uruguayo shows how Canarian cuisine embraces new influences and turns them into part of its own tradition.

Tarta Tres Leches – Three Milk Cake

People across Latin America love Tarta Tres Leches, and the Canary Islands have embraced it too. The name means “three milk cake” and perfectly describes how bakers prepare it.

They start with a simple sponge cake, baked in the traditional way. After it cools, they soak it in three kinds of milk: condensed, evaporated, and cream. The sponge absorbs the liquid, turns moist and soft, yet stays fluffy and light. That balance makes the cake unique and incredibly sweet.

Cooks then cover the top with whipped cream, which lightens the texture and balances the richness. Some sprinkle cinnamon or cocoa powder over it, while others decorate it with fresh fruit like strawberries or bananas. These toppings add extra flavour and make the dessert look even more inviting.

Families often serve Tarta Tres Leches at gatherings, celebrations, and holidays. In the Canary Islands, restaurants and pastry shops present it proudly, and both locals and visitors order it with enthusiasm.

This cake proves how international recipes can become part of Canarian food culture. Tarta Tres Leches combines the simplicity of sponge cake with the richness of milk flavours, creating a dessert that wins hearts everywhere.

Mus de Gofio – Gofio Mousse

Mus de Gofio is one of the most distinctive desserts of the Canary Islands. It is made with gofio, a roasted cereal flour that has been a staple of local cuisine for centuries. Once used mainly in savoury dishes, gofio now appears in sweets as well, with mousse being among the most popular.

The recipe combines gofio with milk, cream, and sugar. Egg yolks and a touch of honey or vanilla often enrich the flavour. The mixture is whipped until it becomes light and airy, similar to a classic mousse. The result is a dessert that feels delicate yet remains filling, with the unique roasted taste of gofio.

Mus de Gofio is usually served chilled in glasses or bowls. Toppings often include biscuit crumbs, fresh fruit, whipped cream, or cocoa powder. These additions make the dessert both attractive and flavourful.

This sweet treat blends tradition with modern presentation. It shows how a simple ingredient like gofio can turn into an elegant dessert. Visitors are often surprised by its flavour, as it is unlike sweets found elsewhere.

Mus de Gofio is a must-try for anyone wishing to taste something truly Canarian. It reflects the islands’ spirit: simplicity, local products, and rich flavour combined in one dish.

Mus de Chocolate – Chocolate Mousse

Mus de Chocolate is a dessert that, despite its simplicity, enjoys great popularity in the Canary Islands. Chocolate has long been part of Spanish culinary tradition, and here it has become the base of one of the most beloved sweets.

The recipe starts with dark or semi-sweet chocolate, which gives the mousse its intense flavour and rich colour. The melted chocolate is mixed with eggs, cream, and a touch of sugar. The mixture is then whipped until it turns light and airy. This process creates a mousse that feels delicate yet delivers a strong, bold chocolate taste.

The mousse is usually served chilled in small bowls or glasses. Whipped cream, fresh fruit, or grated chocolate often decorate the top, adding both flavour and visual appeal. These toppings make the dessert versatile and appealing to different tastes.

Mus de Chocolate suits both everyday meals and special occasions. Across the Canary Islands, it is a common option on dessert menus and a favourite choice among visitors. Tourists love it because it combines a familiar flavour with an elegant presentation.

This chocolate mousse is a timeless classic. Its universal appeal and straightforward preparation ensure its place as one of the most cherished desserts worldwide. In the Canary Islands, it holds a special place among sweet treats, enjoyed by locals and guests alike.

Conclusion – Canarian Cuisine

Canarian cuisine is a unique blend of simplicity and rich flavour. Its base lies in local products: fresh vegetables, fish, seafood, meat, and dairy. Every dish feels authentic and reflects the true character of the islands.

To begin, try the appetisers – the famous tapas. Small dishes such as peppers, salads, mushrooms, sweet black pudding, and wrinkled potatoes with mojo sauces. They allow you to taste many flavours while enjoying time with friends. Tapas reflect the Canarian love of sharing food.

Soups form the second pillar. Thick, hearty, and filling – from Garbanzas to Potaje Canario. They show how simple ingredients can turn into a dish full of depth. Chickpeas, vegetables, meat, and spices often create the base.

Main dishes offer a real feast. Grilled meats, marinated rabbit, beef steaks, and goat meat highlight tradition and taste. Near the coast, fish and seafood take the stage – squid, prawns, and octopus. The variety satisfies both meat lovers and seafood enthusiasts.

And finally, desserts. From almond Bienmesabe and Quesillo to Frangollo and sweets made with sweet potatoes, gofio, or chocolate. Canarians love desserts and happily share them with visitors. Each sweet tells a story and carries a piece of tradition.

Canarian cuisine is more than food. It is lifestyle, tradition, and the joy of being together. That is why tasting local dishes is essential during your visit. They reveal the true soul of the Canary Islands.