Most Canary dishes are served with a centuries old island speciality known as gofio, made from toasted grain flour.

Other dishes, served as appetizers, include:

Papas arrugadas, small unpeeled potatoes steam cooked with plenty of salt and served with mojo picón, a hot sauce.

Pejines, tiny fish of the sardine family, dried in the sun ç, then baked, grilled, or cooked in alcohol flame.

Shellfish; mussels, limpets, and burgaos (gibbula canseis) steamed or in vinegar.

Octopus and roasted squid.

Braised viejas jareadas, fish cleaned, filleted, and dried for 24 hours, the grilled over hot coals.

Outstanding soups include; fish, potato with exploded egg, and millo (corn), as well as soups of hard bread and marrows or green arvejas (peas).

The most flavourful stews plows: canary stew, with chickpea and kidney beans; and those made up of limpets, rabbit, chicken, tongue, offals, cod, fried fish, chicken, mere in raw, octopus, pigeons, or kid.

The baifo meat “smeared” with mojo picón and fried; and the rabbit in salmorejo is the most typical and flavourful meats.

The fish, for their abundance, prevails in the conejera kitchen and among them: the sancochos of cherne or sama, salting and boiled with potatoes and sweet potatoes that are dewed with mojo picón; the fiddle-fish with mojo, marine species of tender meat and well pleasure that it is consumed fresh or dried off; the parrot-fish, mullets, comber, white sea bream, fang tooth moray, etc., fried or parboiled and seasoned with oil and vinegar; And an endless list.

To finish the meal, anything better than a good dessert: pudding of flour of rice, plate of milk, sweet almond pineapples, “sighs” or cheese pudding.

If during the meal we have chosen a good wine of La Geria, the food will been satisfactory. Bon apetit!