Discover the best gastronomy in Tenerife
Papas arrugadas, its well-known plantain, mojo picón, ropa vieja, gofio, its wines with denomination of origin… The typical food of Tenerife is, at the same time, exotic and simple. A gastronomy based on top quality products that attracts more and more visitors every year to the largest of the Canary Islands. So there are no excuses, buy your flights, find your preferred accommodation, book an airport transfer and get ready to enjoy all that this magical island has to offer. Today we will focus on its varied gastronomy.
The first thing to say is that the traditional cuisine of the Canary Islands is completely different from the gastronomy of the rest of the Iberian Peninsula. This is due to its geographical location, which has received influences from many corners of the world, of course from the Guanches, the aborigines of the Canary Islands, from the rest of Spain, also from Africa and of course from Latin America, with special mention to Venezuela. All this cocktail results in a simple gastronomy, which combines the best of the sea and the land and combines exotic flavors.
Typical dishes from Tenerife
Papas arrugadas: they are undoubtedly the star dish of Tenerife. They are potatoes cooked in salted water and served with their own skin and accompanied by mojo picón. They are the ideal accompaniment to any Canarian dish.
Plantain: the Canarian plantain is the most famous, well-known and exported product of the archipelago, a fruit that is in itself one of the delights of Tenerife.
Mojo: this is the most famous sauce of all the Canary Islands and we can find it in many dishes and even different versions. There are two types of mojo: picón, prepared with red bell pepper and sweet bell pepper and the green mojo made from green bell pepper and coriander. Be careful, they are hooked.
Ropa vieja: another of the star dishes of Canarian gastronomy, made from chickpeas, potatoes, shredded beef and various spices.
Gofio: this is one of the oldest recipes in the gastronomic history of the Canary Islands, a dish that has been passed down from generation to generation and comes from the time of the Guanches. It is a very healthy dish made of a dough made of flour mixed with wheat and cereals.
Rabbit with salmorejo: this dish was born out of necessity, due to the overpopulation of rabbits that took place in Tenerife. Curiously, the sauce that accompanies the meat bears no resemblance to the cold tomato sauce that is typical of the Spanish city of Cordoba.
Sancocho: this is a broth made with wreckfish or vieja, two of the most consumed fish in the islands, which is served with potatoes and parsley. It can also be found in other Latin American countries.
Tuna in marinade: in Tenerife, the traditional way of cooking tuna is the marinade. It is very typical and is presented in the menu of almost all the restaurants of the island. restaurants of Tenerife.
Puchero canario: we could say that it is the Canarian version of the cocido of the peninsula. The Canarian one has chicken, carrots, corn, green beans and other vegetables.
Goat stew: the goat meat, very tasty and appreciated, is simmered in large pieces, so that all its flavor is preserved. It is accompanied by a sauce to enhance its nuances.
Frangollo: in the chapter of desserts, this delicacy, very appreciated by the lovers of sweets, cannot be missing. Frangollo is a kind of flan prepared with flour, milk, almonds and lemon. It is very typical of the Christmas season although it can be found throughout the year.
Wines of Tenerife: special mention to the wines of Tenerife, which is a land of vineyards and wineries and with a great wine tradition. Wine connoisseurs will discover the special nuances of Tenerife wines, due to the volcanic rock soils and the island’s trade winds. In total there are five denominations of origin in Tenerife.
Barraquito: the most typical coffee of Tenerife that you cannot miss. The barraquito has condensed milk, cinnamon, milk, coffee, lemon and liquor. It is especially typical of the north of the island.