Many and varied is the cuisine offered by the island, from international food and other cultures to the cuisine of the Canary Islands, which deserves special attention.

Fish

As is logical from the influence of the sea, the products of the sea enjoy a certain abundance both in quantity and variety. Among the most appreciated species are the old ones, and also, among others, the sama, the bocinegro, the salema, the cherne, the grouper … They also emphasize the different types of tuna that abound in its coasts. The mackerel, sardines and horse mackerel should also be cited among the most consumed fish. Another species that enjoys certain fame is the moray, which is usually served fried. These marine varieties are usually prepared simply cooked, or on the back, salt, etc. It is common to be accompanied with mojo and wrinkled potatoes.

Meat

In the meat section, a very popular dish is the typical fiesta meat (marinated pork tacos) that is prepared for the celebrations of the towns in ventorrillos (fair stalls), bars and private homes. The rabbit in salmorejo, the kid, and of course beef, pork and poultry are also commonly consumed. Another typical dish of the Tenerife cuisine is the Canarian puchero, which, like other Spanish stews, represents one of the most complete pots of the national cuisine. The content of the pot can obviously vary but is rich in vegetables, legumes and meats.

Both fish and meat are usually accompanied by wrinkled potatoes. This is a typical dish of the whole of the Canary Islands that responds simply to the way of cooking potatoes. With water, a lot of salt, and without peeling.

Mojo Sauces

A typical Canarian sauce that gives a certain spicy flavor to the meals. With this word, probably of Portuguese descent, the typical sauces of the islands are designated. The mojos constitute an authentic world of flavors, colors, textures, etc., among which are the coriander mojo, parsley, paprika and the distinguished pepper-based mojo picón.

However, the range of these sauces is very broad and allows the use of different ingredients in its preparation such as almonds, cheese, saffron, fried bread, among other possibilities. It is an accompaniment for some meats and for certain fish.

Cheeses

As soon as the conquest of the islands was completed, one of the first economic activities that started immediately was the development and market of cheese. It was a rational way to monetize the existing small livestock. As an anecdote, we can point out that the cheese was even used as a currency of exchange and purchase. Since then this is a fundamental food in the agrarian zones.

It is another of the most commonly prepared and consumed dishes. Those produced in Arico, La Orotava or Teno farms stand out. In turn, there are several varieties that exist: soft cheeses, cured, semi-cured, smoked … and are mostly handcrafted. Nowadays goat cheeses predominate, although sometimes they are made with certain quantities of sheep’s milk or cow’s milk. They are usually served as a starter or simply as a snack. The Canarian cheeses enjoy a good international critic, among other things, for their softness and for their flavor, endowing them with a personality that differentiates them from other European cheeses. Specifically, the tinerfeño cured goat cheese with paprika and gofio covers from the Arico cheese factory has been awarded in its category as the best cheese in the world in the final of the World Cheese Awards 2008 held in Dublin.

One of the latest studies shows that Tenerife produces approximately 3,400 tons per year, which represents 50% of the province’s production and 25% of the entire archipelago. Today there are 75 artisanal cheese factories, according to the General Sanitary Food Register. Currently, the cheeses of Tenerife have a guarantee mark promoted by the Tenerife Rural Foundation to standardize its quality. With this guarantee mark, we try to make known the main qualities of cheese, enhance the product and improve its marketing.

Gofio

The gofio is one of the traditional elements of Canarian cuisine and particularly of Tenerife. It is made with cereal grains that are roasted and then ground. The most widely consumed genus on the island is that of wheat, although there are other types such as millet or, to a lesser extent, chickpea. It is also relatively frequent that mixed type, wheat-millet. Even before the conquest of the Canary Islands, it already served as a support for the Guanches. In later times of famine and shortage of food was part of the Canarian popular diet. Today it is used as a single dish (scalding gofio) or as a complement in dishes of different kinds: meat, fish, stews, desserts. They are also typical so-called gofio pellets, in which this main ingredient is kneaded together with others (honey, sugar, water, almonds, raisins, cheese, etc.) and are served as small rounded shapes. The gofio pellets are often tasted in pilgrimages, traditional fairs and vintages. Even some prestigious chef has made ice cream gofio receiving good criticism about it.

Confectionery

The confectionery in Tenerife is represented and strongly influenced by the palm tree confectionery, with delicacies such as bienmesabe, roast milk, Prince Albert, frangollo, eggs moles, quesillo and a long etcetera. In the same way, rosquetes, trouts, and various types of cakes, among which are the laguneros and the singular rosquetes de Guía de Isora, are part of this chapter of the recipe book.

Wines

The cultivation of the vine in the archipelago and especially in Tenerife was born after the conquest, when the colonizers brought varieties of vines and checked the nobility acquired by the Canarian wines. In the sixteenth and seventeenth centuries, the wine reaches a great weight in Tenerife’s economy because there are many families that were dedicated to its cultivation and subsequent business. Special mention deserves the Canary Malvasia, which came to be considered the best wine in the world and was coveted by the European courts and the largest wineries in Europe and America. Writers like William Shakespeare and Walter Scott refer in some of their works to these wines. The island currently has five appellations of origin: Abona, Valle de Güímar, Valle de La Orotava, Tacoronte-Acentejo and Ycoden-Daute-Isora.