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Through its cuisine you may learn about a land. This is why it's no surprise to find the cuisine of the Canary Islands full of contrasts with honest, tasty dishes made with fresh local ingredients full of the flavours of our volcanic soils and ripened by our warm climate. Many Canarian foods, like wines and cheeses, are made by traditional methods and come with their own Designation of Origin.

Discover the Canary Islands, a pleasure for the palate as well as the eyes.
Canarian kitchens are full of tasty produce such as maize and potatoes, with intense flavours born of our rich volcanic soils, and local ingredients like parrot fish, grouper and rock cod. And of course who can forget the famous Canarian banana: One of the healthiest and tastiest fruit in the world.

What lifts Canarian cuisine into its own class are local Designation of Origin products such as the wines made on most of the islands. Every sip reminds you of the intense volcanic origins of the islands. Traditional cheeses like the Majorero from Fuerteventura, Palmero from La Palma and Flor de Guía from Gran Canaria are valued widely all over the world and boast their own DOP.
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For your suitcase
Goat cheese
Palm honey
La Gomera
Malvasía wine
Sea salt flakes
La Palma
Heirloom potatoes
Quesadilla cheese cake
El Hierro
Canarian rum
Gran Canaria
Tapas routes
and traditional dishes
A culinary tour of the different Canary Islands brings many surprises. Although they all share a common cuisine each one gives its dishes a local twist.

Canarian wrinkly potatoes with spicy mojo sauce is the most famous Canarian dish along with escaldon made from gofio flour and fish soup. Try them in the wide range of specialist Canarian restaurants along with other traditional dishes like ropa vieja, cazuelas, sancocho and carajacas.
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Canarian food
at home
If you miss Canarian food like papas con mojo at home, here's the recipe so you can enjoy them whenever you need a blast of Canarian flavour.


(4 people)


1 kg of small potatoes
200g of coarse sea salt

For red mojo sauce

2-4 dried peppers
1 head of garlic
1 teaspoon salt
200ml olive oil
50ml white wine vinegar
1 teaspoon cumin seeds
½ teaspoon pimentón or paprika
Chilli to taste

For green mojo sauce

1 head of garlic,
1 bunch coriander or parsley
1 cup olive oil
Dash of white vinegar
1 teaspoon cumin seeds
Sea salt

Making red mojo

To make spicy red mojo sauce soak the dried peppers for an hour, squeeze, remove seeds and cut into rings. Peel and dice the garlic. Put everything into a pestle and mortar along with the salt, cumin and pimentón and mash into a smooth paste, Add the oil bit by bit as you keep mashing. It's ready!

Making green mojo

Green mojo is easy to make. Mash the peeled garlic cloves, salt, cumin and the coriander or parsley into a smooth paste. Keep mashing and add the oil and vinegar bit by bit. Ready!

Making Canarian potatoes

First wash the potatoes well to get rid of any soil. Place in a large saucepan and add the salt and just enough water to cover. Boil with a cloth over the pan until the potatoes are cooked. The water disappears almost completely but you shouldn't add any more. Remove the cloth and sprinkle the potatoes with a little more salt. Return to a low heat until the potatoes are dry and start to wrinkle. Ready to eat!