Food you need to try in the Canary Islands

If you’re planning a trip to the Canary Islands, add the following to your itinerary:

Eat. Eat a lot.

Actually, if you’re travelling anywhere, ever, that should be on your list of things to do. But in the Canaries, there are some very specific things you probably shouldn’t leave without sampling.

I visited Fuerteventura and Lanzarote on assignment for The Travel Hack late last year, and aside from loving the winter sun, my highlight was the food I ate while I was there. Warning: it’s highly possible that I say that about every destination.

Five dishes in particular caught my attention – some because I couldn’t get enough, and others just because they were unusual enough to warrant trying. Kinda like haggis in Scotland. It might not be for everyone,  but you can’t leave without saying you’ve tasted it.

So in no particular order, here are the five foods you need to try in the Canary Islands.

Papas arrugadas con mojo

I probably should have finished with this one, because it was my absolute favourite. While I was in the Canary Islands I think I ate this potato side dish twice a day. And I didn’t get sick of it.

While it might not look like much – boiled potatoes with some kind of sauce – it’s deceptively tasty. The potatoes are boiled in loads of salt, and as soon as they’re cooked, they’re drained and shaken around in the fresh air. This makes them shrivel up, so they’re super soft and fluffy inside, and really salty on the outside.

The magic is in the mojo sauce, though, which comes in two flavours, which I like to call red and green (because I don’t know their real names). They’re both bursting with flavour from peppers (red or green, hence the colour), herbs, spices and oil, and the trick is basically to drown your potatoes in the saucy mojo goodness of your choice and hope you still have room for your meal.

Seafood (especially octopus)

The Canary Islands, as you may be able to guess by their name, are surrounded by water. The seafood that you’ll find on whichever island you’re visiting is guaranteed to be fresh and delicious, so if you’re a fish lover, go nuts.

I was particularly impressed by the octopus I ate while I was in Lanzarote – it was grilled perfectly so it was tender, sticky and smoky. It certainly didn’t hurt that it was served with padrón peppers and papas arrugadas, either.

Cabrito al horno

If you don’t mind trying something a bit out of your comfort zone, order cabrito al horno, which is roasted goat.

It’s impossible to miss seeing all of the goats roaming around the Canary Islands, especially on Fuerteventura where there are 100,000 people and 120,000 goats.

These furry creatures have always been an important part of the region’s agriculture, so it’s no surprise to see them on menus around the Canaries.

The goat I tried was roasted and heavily salted – and it tasted a little like lamb. It wasn’t my favourite dish during my trip (see above), but it sure was packed with flavour. Definitely one for the meat-lovers.

Berenjenas fritas con miel

I ate this too quickly to get a good photo of it, which I guess is a good sign. Simply translated to fried eggplant (aubergine) with honey, berenjenas fritas con miel is actually a classic Andalusian dish that’s made its way down to the Canary Islands.

I don’t even love eggplant usually, but when it was fried until it was just a little bit crispy, smothered in dark, sticky palm honey and dotted with chunks of goat’s cheese, it made for a memorable starter.

That is, if you’re willing to order something other than the papas arrugadas.

Queso majorero

The goats of the Fuerteventura aren’t just kept for their meat. The cheese they produce is far more widely eaten, and is highly sought-after around the world.

In fact, it’s so important that there’s a museum dedicated to goat’s cheese: the Museo del Queso Majorero, also known as the museum of bitter disappointment, due to its notable absence of edible cheese.

The majorero is found in different forms: soft and mild, firm and flavoursome, and something between the two. You’ll see it served wherever you go in the Canaries, as tapas, a starter or even dessert.

Dig in – it’s delicious – and best enjoyed with a crisp glass of white wine in the Spanish sunshine.

What other foods should visitors to the Canary Islands try?

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