Canarian cuisine is a world of its own, completely different from that of mainland Spain. It is a blend of the traditions of the indigenous Guanches and influences from Africa, Latin America, and the Mediterranean. When you visit Tenerife, you’ll discover dishes you won’t find anywhere else: wrinkled potatoes with bold mojo sauces, the ancient gofio flour, the freshest fish straight from the Atlantic, and desserts made with palm syrup.
Contents
- Papas arrugadas—the island’s signature dish
- Mojo Sauces: Rojo and Verde
- Gofio—a legacy of the Guanches
- Fish and Seafood
- Meat Dishes
- Desserts and sweets
- Wines and Beverages in Tenerife
- Where to Eat: The Best Places
- Prices and Tips
- FAQ
Papas arrugadas
Papas arrugadas (“wrinkled potatoes”) are the signature dish of the Canary Islands. Small new potatoes (the “papa bonita” variety) are boiled in their skins in very salty water until a white crust of salt forms. They are served with mojo sauces. In tourist restaurants, they cost €5–9; in local bars, €3–5.
Mokho Sauces
Moho Rojo (Red)
Dried red pepper, garlic, cumin, vinegar, olive oil. Rich and spicy. Goes well with meat and papas. For a spicier version, try mojo picón.
Mojo Verde (green)
Cilantro (or parsley), garlic, olive oil, vinegar. Mild, fresh. Traditionally served with fish.
Gofio
Flour made from roasted grains (wheat, corn)—the staple food of the Guanches. Dishes: gofio escaldado (with fish broth), gofio with honey and bananas, gofio in puchero. Sold in supermarkets ( El Molino brand)—a great souvenir.
Fish and Seafood
- Vieja —parrotfish; tender white meat, grilled with mojo verde. The island’s signature fish.
- Cherne — grouper; baked in salt — a restaurant classic.
- Sama — red snapper, grilled whole over charcoal.
- Burgado — sea snails, boiled, with mojo verde. A snack at a beachside bar.
- Chicharro — horse mackerel marinated in escabeche.
The best fish can be found in the fishing villages: Las Galletas (south) and Punta del Hidalgo (north).
Desserts
- Bienmesabe —a creamy almond sauce served with ice cream
- Frangollo — a pudding made from cornmeal, milk, eggs, and almonds
- Miel de Palma — dark palm syrup. Souvenir: ~€4–6 for 250 ml
- Trucha — a fried pastry filled with sweet potato or almonds
Wines and Beverages
| DO | Region | Feature |
|---|
| Tacoronte-Acentejo | North | Red wines from Listán Negro; the oldest DO |
| Valle de la Orotava | North | On the slopes of the volcano |
| Ycoden-Daute-Isora | Northwest | White, the historic region of Malvasia |
| Abona | South | Spain’s highest-altitude vineyards (up to 1,700 m) |
| Valle de Güímar | East | White and Rosé |
Rom-miel —Canarian honey rum, ~20%. €8–15 per bottle. Brands: Arehucas, Artemi.
Tropical beer —a local lager, €2.5–4 per pint.
Where to Eat
- Authentic cuisine: Tacoronte, Guimar, La Laguna (Old Town)
- Seafood: Marisquería in Las Galletas, El Taller restaurant in Puerto de la Cruz
- Budget: “menú del día” at local bars, €10–14; in tourist areas, €15–20
Prices
| Dish | Price |
|---|
| Papas arrugadas (local bar) | €3–5 |
| Grilled Vieja | €14–22 |
| Daily Special (local bar) | €10–14 |
| Glass of local wine | €2–4 |
| Rum miel (bottle) | €8–15 |
Avoid restaurants with menus in 6 or more languages. Look for where the locals are sitting. Canarians eat late: lunch starts at 2:00 p.m., dinner at 9:00 p.m.
FAQ
What’sthe island’s signature dish? Papas arrujadas with mojo rojo and verde.
What is gofio? Roasted grain flour—a legacy of the Guanches. Try gofio escaldado or with honey and bananas.
Is Canarian cuisine spicy? Moderately. Mojo rojo is savory, not burning hot. Most dishes aren’t spicy.
Are therevegetarian dishes? Papas arruhadas, salads, and dishes made with gofio. There are vegetarian restaurants in La Laguna and Santa Cruz.
