• Tenerife’s Gastronomy

    Papas arrugas con mojo verde

    Tenerife people is very proud of its wonderful gastronomy, including antique and unique indigenous recipes. Canary Islands’ bananas are probably the most famous local product inside and outside the island. These quality fruit are cultivating in La Orotava Valley, not far from Be Live Orotava. Beside bananas, potatoes are the most eaten veggie on the local diet. This tuber was brought to the island in 1622 from Peru by Juan Batista Castro. Today there are 23 indigenous species of potatoes growing in the island, the most popular ones are those called “bonita”, “negra” and “la quinegua”. This three are the best to prepare the main Tenerife meal: “papas arrugás” (wrinkled potatoes). To prepared this local specialty potatoes have to cook for a long time with a small amount of water and a lot of salt. “Papas arrugadas” are best served with “mojo picón” a salsa made out of red pepper, garlic and cayenne or “mojo verde” made out of green pepper and parsley.

    Fish, potatoes and gofio are the three main elements of the Tenerife gastronomy. Gofio is a hot meal prepared using different cereals and roasted grains flour. It might also include starchy plants, like beans or fern root. This curious meal was brought to the island by the Berbers who habited here and from who indigenous people descended. Today is eaten almost everyweek on the local homes.

    Fish is always fresh in Tenerife. There is a great idea to visit the local fish markets to see the fisherman while vending the catch of the day. Usually fish is grill or barbecue and serve with a generous amount of mojo next to it and a glass of wine. Most of the local wine production is consumed inside the island. There are at least twelve wineries in Tenerife. They all produce a quality drink including those awarded this D.O. Tacoronte Acentejo. We also recommended you to try wine from Icod y de Güímar areas.

    After a generous meal a rum shot to help the digestion. Tenerife’s rum, called ronmiel, is well known in Spain and Latin-America. It particular elaboration process including molasses and honey creates a unique and sweet beverage. It production is rooted in traditions and initially prepared in homes and taverns. Today is produce by small companies that preserve the traditional practices to keep the specific character of this incredible alcoholic drink.

    Verónica Montuenga
    Verónica Montuenga
    I love to travel and discover new cultures and concepts. I have done two round-the-world trip. I’m a blogger but above all I’m a maven. I want to help you find your dream destiny.

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