Canary Islands
National dishes
The Canary Islands have historically been a strategically important trading location, and due to their proximity to the African continent, a unique cuisine developed there, influenced by Latin American Spanish and African cuisines. It is often complemented by the island's wild plants and spices.
What to taste
When asked about dishes specifically associated with Tenerife, the most common first answer is:
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Papas arrugadas - small potatoes with thick skins, boiled in salt water. They are served with their skins, which are coated in a significant layer of salt. "Arrugas" translates to "wrinkles," and the potatoes indeed look wrinkled.
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Mojo Rojo - red sauce. Together with green sauce, it is almost always served everywhere. The main ingredients are olive oil, red pepper, garlic, salt, and vinegar. It can be particularly spicy (picante) or mild.
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Mojo Verde - green sauce. Also an almost indispensable accompaniment to any dish. Made from olive oil, green pepper, garlic, salt, and vinegar. Sometimes coriander and parsley are added.
This is Tenerife's "holy trinity," served at every local eatery, whether with fish dishes, meat, or as a vegetarian option.
Sea Food
Paella de mariscos - a Spanish national dish that, in Tenerife, is prepared using various seafood, fish, prawns, squid, and mussels. It is mixed with rice, bell peppers, and saffron, which are the main ingredients of paella. Its roots trace back to Valencia, but in the Canary Islands, it has almost become a national dish. There are also meat and mixed paella varieties – paella mixta.
Pulpo - Octopus, an eight-limbed sea creature. It is prepared in various ways:
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Pulpo a la gallega - associated with the Galicia region. It is made from boiled octopus pieces, seasoned with olive oil, salt, paprika, and lemon juice.
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Pulpo a la plancha - the octopus is grilled on a hot pan until it develops a golden crust and is served with olive oil and lemon juice.
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Pulpo encebollado - a traditional dish from the Canary Islands. It is made by cooking octopus pieces together with onions, peppers, and other spices.
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Pulpo al ajillo - prepared by frying octopus pieces with garlic, olive oil, and salt, then topped with lemon juice.
Gambas al ajillo - Garlic prawns, small shrimp sautéed in olive oil with garlic and spices.
Caldo de pescado - a light fish soup with vegetables. Also called sopa de pescado.
