Gastronomy in Gran Canaria

Canarian cuisine consists of Spanish dishes with a touch of Cuban and Venezuelan influence and echoes from its pre-Hispanic past.

 

In almost every typical Canarian restaurant these tapas are on the menu: 

 

Papas arrugadas con mojo

 

 

Unpeeled boiled potatoes cooked in seawater until wrinkled and coated in sea salt, then served with spicy mojo sauce. There are two kinds of Mojos, green and red, and every restaurant has its own secret recipe.

 

The base of these cold sauces is a mix of vinegar, oil and garlic which is then enriched with various herbs and spices. Green mojo gets its colour from parsley or coriander and red mojo (picante or picón) from chili peppers or paprika.

 

Gofio

 

An important ingredient in Canarian cuisine; Gofio is a flour made of roasted wheat or corn and is used in every course, from the soup to the dessert.

 

Two delicious dishes are Gofio escaldado (a warm paste made from broth and Gofio, normally served with bread and red onions) and Mousse de Gofio (made from gofio, almonds, whipped cream, sugar and egg whites).

 

Cheeses

 

 

Most Spanish goat cheese is made and eaten in the Canary Islands.

 

At the annual „World Cheese Awards“, Canarian cheeses often win prizes and are therefore considered among the best cheese in the world.

 

Embutidos (Processed Meat)

 

The best-known paprika sausages of the Canaries are Chorizo from Teror and Chorizo Chacón from Lanzarote. Just like Paté they are soft and spreadable and usually eaten on bread or crackers.

 

Another local speciality is Morcilla Dulce, a sweet black pudding made with raisins, almonds and cinnamon.

 

Roast leg of pork

 

 

Pata asada is a succulent roasted pork leg, served in slices in a sandwich or as a tapa with bread on the side.

 

Seafood 

 

Popular tapas specialities are grilled limpets, fried squid rings, boiled octopus, grilled sardines and anchovies in vinegar.

 

 

 

Canarian cuisine consists of Spanish dishes with a touch of Cuban and Venezuelan influence and echoes from its pre-Hispanic past.

 

In almost every typical Canarian restaurant these tapas are on the menu: 

 

Papas arrugadas con mojo

 

 

Unpeeled boiled potatoes cooked in seawater until wrinkled and coated in sea salt, then served with spicy mojo sauce. There are two kinds of Mojos, green and red, and every restaurant has its own secret recipe.

 

The base of these cold sauces is a mix of vinegar, oil and garlic which is then enriched with various herbs and spices. Green mojo gets its colour from parsley or coriander and red mojo (picante or picón) from chili peppers or paprika.

 

Gofio

 

An important ingredient in Canarian cuisine; Gofio is a flour made of roasted wheat or corn and is used in every course, from the soup to the dessert.

 

Two delicious dishes are Gofio escaldado (a warm paste made from broth and Gofio, normally served with bread and red onions) and Mousse de Gofio (made from gofio, almonds, whipped cream, sugar and egg whites).

 

Cheeses

 

 

Most Spanish goat cheese is made and eaten in the Canary Islands.

 

At the annual „World Cheese Awards“, Canarian cheeses often win prizes and are therefore considered among the best cheese in the world.

 

Embutidos (Processed Meat)

 

The best-known paprika sausages of the Canaries are Chorizo from Teror and Chorizo Chacón from Lanzarote. Just like Paté they are soft and spreadable and usually eaten on bread or crackers.

 

Another local speciality is Morcilla Dulce, a sweet black pudding made with raisins, almonds and cinnamon.

 

Roast leg of pork

 

 

Pata asada is a succulent roasted pork leg, served in slices in a sandwich or as a tapa with bread on the side.

 

Seafood 

 

Popular tapas specialities are grilled limpets, fried squid rings, boiled octopus, grilled sardines and anchovies in vinegar.

 

 

 

Canarian cuisine consists of Spanish dishes with a touch of Cuban and Venezuelan influence and echoes from its pre-Hispanic past.

 

In almost every typical Canarian restaurant these tapas are on the menu: 

 

Papas arrugadas con mojo

 

 

Unpeeled boiled potatoes cooked in seawater until wrinkled and coated in sea salt, then served with spicy mojo sauce. There are two kinds of Mojos, green and red, and every restaurant has its own secret recipe.

 

The base of these cold sauces is a mix of vinegar, oil and garlic which is then enriched with various herbs and spices. Green mojo gets its colour from parsley or coriander and red mojo (picante or picón) from chili peppers or paprika.

 

Gofio

 

An important ingredient in Canarian cuisine; Gofio is a flour made of roasted wheat or corn and is used in every course, from the soup to the dessert.

 

Two delicious dishes are Gofio escaldado (a warm paste made from broth and Gofio, normally served with bread and red onions) and Mousse de Gofio (made from gofio, almonds, whipped cream, sugar and egg whites).

 

Cheeses

 

 

Most Spanish goat cheese is made and eaten in the Canary Islands.

 

At the annual „World Cheese Awards“, Canarian cheeses often win prizes and are therefore considered among the best cheese in the world.

 

Embutidos (Processed Meat)

 

The best-known paprika sausages of the Canaries are Chorizo from Teror and Chorizo Chacón from Lanzarote. Just like Paté they are soft and spreadable and usually eaten on bread or crackers.

 

Another local speciality is Morcilla Dulce, a sweet black pudding made with raisins, almonds and cinnamon.

 

Roast leg of pork

 

 

Pata asada is a succulent roasted pork leg, served in slices in a sandwich or as a tapa with bread on the side.

 

Seafood 

 

Popular tapas specialities are grilled limpets, fried squid rings, boiled octopus, grilled sardines and anchovies in vinegar.

 

 

 

Sell or rent your property!

Request a property

Subscribe
Subscribe
Subscribe

Subscribe newsletter

Meloneras | Calle Mar Blanco 6, C.C . Meloneras Playa Planta Tercera n.312, 35100  | Gran Canaria 

(+34) 603 13 20 44

ATTENTION This site uses cookies. By browsing the site you will consent to its use. Learn more about the use of cookies.

AcceptHow to configure