10 Canarian Dishes You Must Try

The cuisine of the Canary Islands has many similarities with the cuisine of mainland Spain. Local dishes are simple and high in calories, their uncomplicated composition emphasizes the freshness of the original ingredients. The traditions of cooking came from the native islanders, and were historically joined by the secrets of the mastery of chefs from Portugal, North Africa, and Europe. From the menu of any local restaurant, you can, if desired, make up a history of the development of the islands.

Seafood and fish, potatoes and all kinds of vegetables are popular here. Meat is also excellently cooked on the islands: goat, pork, beef, rabbit, poultry. As on the mainland, paella and all kinds of tapas are popular in the Canaries. An important part of Canarian cuisine is sauces with a lot of spices. They are prepared only on a natural basis, without "chemistry". The most popular are mojo rojo and mojo verde, red and green mojo - a hot sauce based on hot pepper and a milder one, with herbs. They are used with most local dishes. Tourists take bottles of mojo as souvenirs.

1. Shriveled potatoes

Papas Arrugadas is a type of side dish that is served with many dishes. It is a "wrinkled potato" and is prepared in a special way. Unpeeled small potatoes are boiled in very salty water until the liquid evaporates. Salt crystals remain on the skin of the tubers. These potatoes are eaten unpeeled, with the skin. Papas Arrugadas cannot be prepared from any potato: only the local sweetish variety with yellow flesh and dark skin is suitable.

2. Gofio

Gofio is a whole grain flour. It is made from several types of roasted cereals and corn, sometimes beans are added to the composition. Gofio flour is considered the basic basis of many Canarian dishes. The tradition of making this product from grain has been preserved from the Guanche tribes. Today, gofio is used to prepare an independent dish with the consistency of porridge for breakfast, make side dishes and an appetizer called Escaldon (Escaldón de Gofio), add flour to soups, and use it in dessert recipes.

3. Sancocho Canario

Sancocho Canario is a stew made from soaked salted cherne fish, similar in taste to red snapper. There are several ways to prepare and serve this dish. Sweet potatoes and potatoes, yams thickened with gofio, and a local hot sauce called Mojo picón are used as a side dish.

4. Ropa vieja

Ropa Vieja is a meat dish that has been known since the Middle Ages. The recipe combines beef or pork with poultry, vegetables and tomato-based sauce. The name Ropa Vieja translates as "old clothes". The structure of this dish is fibrous: the meat is divided into "strands", the onion is also cut into thin strips. During the cooking process, the ingredients are not allowed to stick together. Vegetables, beans and fried bananas are served as a side dish.

5. Potache

Traditional vegetable soup Potaje allows for different cooking options. The dish may include potatoes, cabbage and zucchini, carrots, watercress, and beans. Potaje is often cooked with meat, corn on the cob is added to the soup, tomatoes and spices are added. The main rule for this soup: it is cooked for a long time, and in the end it should be thick and filling.

6. Carne de cabra

Goat Carne de cabra is a symbol of Canarian cuisine, a dietary tasty meat. For this complex dish, take the shoulder part of the kid with ribs, fry in pieces, put in a roasting pan. Pour a thick mixture of vegetables with spices and wine, stew, serve with potatoes, mojo sauces.

7. Fried Cheese with Mojo

Grilled cheese appetizer (Queso asado con mojo) is served with red and green mojo sauces. Young goat cheese is usually used for this dish: it does not melt completely during cooking. With red mojo, Queso asado will be spicy, and with green sauce, it will be piquant.

8. Pata Asada

Fried pork leg Pata Asada is a popular snack in local cafes and bars. It is served "solo" or as a filling for bocadillo sandwiches. The pork leg is kept in a complex marinade based on oil, white wine, lemon and spices. The meat is baked, poured with wine, until fully cooked, then cut into slices.

9. Squid and octopus

Squid and octopus (chipirones y pulpo) – grilled fresh seafood with spices, olive oil, lemon. Served in all restaurants in fishing villages as an appetizer.

10. Frangoyo

The classic Canarian dessert Frangolo is prepared according to different recipes. The base is Gofio flour or corn Frangolo. Butter, zest, anise, spices are added to the custard mass; raisins and almonds are used as a filler. The finished dessert, poured into vases or bowls, is served with molasses, palm honey, milk, whipped cream.

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