A FOOD TRADITION
Canarian Cuisine
Canarian cuisine reflects the volcanic Atlantic islands, Indigenous Guanche heritage, maritime exchange and later Iberian and American influences. Potatoes, maize, local cheeses, gofio, pork, goat, fish, seafood and distinctive island-grown produce are central. Boiling, grinding, salting, stewing and open-fire cooking are common techniques. Papas arrugadas are salt-boiled potatoes served with mojo sauces; gofio is toasted grain flour used in doughs, porridges and accompaniments; and sancocho is a salted-fish and root-vegetable preparation. Each island has variations, but the shared tradition is clearly recognizable.
Dishes linked to this cuisine
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Canarian bienmesabe
A rich Canarian almond and honey dessert paste, often served with ice cream or cakes.
Canarian escaldón de gofio
An old Canarian preparation in which hot meat or fish stock is stirred into toasted-grain gofio.
Canarian papas arrugadas with mojo
Small Canarian potatoes boiled in heavily salted water until their skins wrinkle, served with red mojo.
Canarian roasted cheese with mojo
Soft or semi-cured Canarian cheese roasted until browned and topped with red or green mojo.
Canarian sancocho
Salted fish boiled with potato and sweet potato, served with mojo and a gofio paste.
Canarian wrinkly potatoes
Explore the dish and its connections.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.