Typical Canary Island food to order on your next holiday

Situated close to the west coast of Africa, The Canary Islands were for centuries the crossroads between Europe and America, creating a melting pot of cultural culinary influences, in addition to its volcanic soils that give its home-grown produce such a unique flavour. Traditional Canarian food can be described in two words: simple and delicious. With the emphasis on freshness, everyday Canarian dishes comprise grilled meats or fish (tuna, parrot fish, vieja, swordfish, sea bass), soups, stews and vegetables - many of which are surprisingly hearty.

The best way to discover an authentic culinary experience is to eat like -  and eat with -  the locals. Head to downtown tavernas, and family-run restaurants in villages off the tourist track, and sample food when you’re out sightseeing to taste the delicacies and traditional dishes they love the most.

From Lanzarote to El Hierro, the Canary Islands are united by their foodie culture. While Canarian food is similar across all the islands, there are a few dishes or ingredients that are specific to a single island. Almogrote (an orange, spiced goat’s cheese paste) and Miel de Palma (palm tree syrup) are famous products from the island of La Gomera and are exported from this island across the rest of the archipelago. Likewise with Majorero cheese, a famous goat’s cheese from Fuerteventura with a protected designation of origin (PDO) status. 

Tenerife is home to many restaurants serving Canary Island food yet to taste the island’s cuisine like a local you must head to a guachinche. These rustic, family-run eateries, often dotted along the lush hillside in the island’s wine-making regions offer a welcoming atmosphere to sample hearty homemade Canarian dishes.

Guachinches are created to sell the harvest of homemade wine and remain open until the last drop is sold then close again until the next year’s harvest. There is not normally a menu, just a handful of dishes made fresh for that day featuring locally sourced ingredients. And most places are cash only so it is worth passing by an ATM before dining. A meal at a guachinche offers an unpretentious yet delightful dining experience that offers a genuine taste of Canarian food in Tenerife.

In the Canary Islands, the main meal of the day is served at lunchtime and it is a long and sociable affair. Don’t expect a quick sandwich, oh no. Spanish lunchtimes are sacred and involve more than one course. So, let’s prepare your tastebuds with delicious Canarian recipes for starters and small plates.

Potaje de berros, a classic Canarian soup made from watercress, is a staple that you will find in almost every local restaurant. This hearty soup is a delightful starter and is often enriched with potatoes, beans and chunks of pork or chorizo to bring out its fresh, earthy flavours. 

Are you feeling ravenous? Dip your spoon into a bowl of this local speciality of soup that’s so hearty the spoon will stand up by itself. Rancho Canario is a delightfully thick noodle soup made with chicken, pork and chickpeas, a varying selection of vegetables - and potatoes, of course.  Satisfying, it surely is.

Not for the faint-hearted, this Escaldón de Gofio (Scalded Gofio) resonates with the history of the Canary Islands and its people like no other. Made from Canarian gofio (a flour made from roasted grains of wheat, maize or corn) and either meat or fish broth, this thick savoury mixture is not the easiest taste for the foreign palate to sample but for the locals, this ‘superfood’ packed with healthy vitamins and minerals was a life-saver during the Spanish Civil War. You will often find it decorated with chopped onion and a traditional Canarian sauce called Mojo.

Now that you have whet your appetite, it is time to try the foods of the Canary Islands that you will normally eat as a main course. When trying Canarian Island food recipes, these are the popular choices that will become a “must-try” when dining during your holiday in the Canary Islands. 

We say potatoes, they say papas…As we Brits love our spuds, the fact that potatoes feature large as the favoured accompaniment is a welcome treat. However, the island’s potatoes are nothing like those we eat at home. The volcanic earth and climate in which they are grown produce smaller potatoes with a unique texture and taste. 

Arrugadas translates as ‘wrinkled’, and the traditional way to serve these potatoes is boiled in their skins, salted and dressed with a generous topping of mojo picón – a delicious spicy sauce made with garlic, olive oil, red or green pepper, cumin, salt and vinegar. Papas arrugadas are also often served on their own as a snack, washed down with a chilled glass of beer or wine.

Sample the traditional side of Canary Island food. Conejo al salmorejo is a delightful garlicky marinated game dish, cooked in white wine and seasoned with cumin, oregano, paprika and thyme. Pollo al salmorejo follows the same recipe but with Canarian chicken.

The dish is made with fresh whole-cooked fish such as sea bass, salted and spiced and served with a medley of the dishes listed above - gofio and papas arrugadas with mojo picón. The Canary Islands on a plate. Ta-dah!

The names of typical Canarian food are sometimes rather funny. This one – Ropa Vieja, means ‘old clothes’. But fear not, no old rags are ever added to the pot! It’s a stew made with chicken, pork or beef with vegetables, including chickpeas, and you’ve guessed it, potatoes. Its name comes from the fact that it’s traditionally made with leftovers.

Carne de cabra, a typical Canarian dish, is tender, goat meat that has been slow-cooked to perfection. The marinated goat meat is steeped in aromatic herbs including oregano, bay leaves and thyme, as well as generous amounts of garlic. This hearty and flavorful stew highlights the islands' pastoral traditions. Anyone that explores the archipelago’s rural regions will be sure to come across herds of goats (or baifos, as they are known here). This is a typical dish to enjoy during the winter months. 

Are you left with the curiosity to try more Canary Island food? Save room for dessert, postre, as you will certainly want to try these sweet treats during your travels. 

What’s not to love about a dessert whose name literally translates as "tastes good to me"? Dip your spoon into a bowl of Bienmesabe - a sweet, soft puree made with ground almonds, egg yolk, sugar, lemon zest and cinnamon - and smile. Made in Gran Canaria, which is famous for its almond trees, it is usually served with ice cream or cream. 

This beloved dessert is similar to flan and is made using condensed milk, eggs and caramelised sugar. Depending on the family recipe used, it can be infused with vanilla or lemon zest showcasing the variety of flavours found in Canarian cooking.