According to Nonprofit Dictionary, Canarian cuisine is very simple, but at the same time very wise and has a wide range of taste sensations.
The fish caught here has an exquisite taste and is in no way inferior to the fish from the Bay of Biscay. The fish is usually served boiled or with a sauce made from vegetable oil, vinegar and capsicum. Sometimes it is served with mojo sauce, which is different on each island. It can be green, made from “cilantro” – parsley or coriander with pepper and served with fish, or red “mojo picon”, made from vegetable oil, pepper and herbs (every chef has his own secrets). The sauce is served with meat and potatoes. The most exquisite fish is vieja, white and tender, but others are also tasty, such as bocinegro, sama, salema, and tuna. Its various varieties are found in coastal waters. Tuna is usually served fried or salted. You can try mackerel here, as well as a fish called chicharro. The name of this fish is related to the name of the capital of the island, which is why the inhabitants of the island are sometimes called “chicharreros”. There is another fish that lives in local waters and has a pleasant taste – moray eels. Considered a delicacy among Roman emperors, it was eaten fried and crispy. In the coolest areas of the island, they will offer an unusually tasty traditional Canarian dish, which the locals call casuela de pescado. It is prepared from black fish (cherne) or (mero). This delicious dish should be eaten with “escaladon de gofio” flour, which is pre-fried and then mixed with fish. There is another fish that lives in local waters and has a pleasant taste – moray eels. Considered a delicacy among Roman emperors, it was eaten fried and crispy. In the coolest areas of the island, they will offer an unusually tasty traditional Canarian dish, which the locals call casuela de pescado. It is prepared from black fish (cherne) or (mero). This delicious dish should be eaten with “escaladon de gofio” flour, which is pre-fried and then mixed with fish. It is prepared from black fish (cherne) or (mero). This delicious dish should be eaten with “escaladon de gofio” flour, which is pre-fried and then mixed with fish. It is prepared from black fish (cherne) or (mero). This delicious dish should be eaten with “escaladon de gofio” flour, which is pre-fried and then mixed with fish.
They know how to cook meat here. A very popular dish is called “carne de fiesta” – “festival meat”, which is prepared from pork in a special marinade with pepper and fried on a grill. And in the old days, and now it is prepared on major holidays and served in traditional dishes. You should also try the famous bone-in chop seasoned with a spicy sauce. There are various ways to cook goat meat (La Cabra).
Usually meat and fish dishes are served with potatoes. “Papas arrugadas” (shriveled potato, “in uniform”) is a potato boiled in sea water. Potatoes grown on the islands have excellent taste. Of the various varieties, differing in size, color and properties, the most valuable varieties are considered “papas bonitas” and “papas negras”. Potato varieties “papas negras” – quite small, yellowish in color, with a dark skin – has an amazing taste. It is also worth trying “Los sancochos” (sancochos) – a traditional stew of boiled fish and potatoes.
It is impossible not to try the Canarian desserts. Most of the sweet dishes in Tenerife are eaten with palm honey (miel de palmera), which is made in Gomera. You can also taste sweet palm juice (guarapo). The cheeses here are usually very tender, made from goat’s milk and served as a starter, such as quesillo. It is impossible not to try local fruits: these are avocado, papaya, melon, mango, pineapple. As well as other desserts: delicious egg and sugar flan pudding, sweets with honey and nuts (bienmesabe), baked milk (leche asada).
The most common alcoholic drink in the Canaries is, oddly enough, not wine, but beer. The level of its consumption is almost equal to that in Germany. The process of making beer at both Canarian breweries – “Tropical” (Tropical) in Gran Canaria and “Dorada” (Dorada) in Tenerife – is monitored by experts from Bavaria and Ireland.
