Lanzarote cuisine is generally very similar to the rest of Canarian cuisine. In Lanzarote tyou can find a bigger variety of seafood and fishes. There are many different typical dishes such as “sancocho” – composed of sweet potatoes and cured fish, “ropa vieja” with fish – a chickpea stew, the traditional fish soup, the “salpicón de pulpos” – a salad with squid, “tollos” – dried fish fillets with sauce or the “jarea” – another fish coming from the Atlantic sea surrounding the Canary Islands.
As well we can find a big varity of local agricultural products, mainly grown on arid land. Onions, sweet potatoes, potatoes, lentils and pumpkins as well as millet or corn thrive here especially well. These foods are the basis for a lot of traditional dishes and tapas, for example: “papas arrugadas” small unpeeled potatoes served with “mojo sauce”, the millet or potato soup and various stews – called “puchero”. Cereals, either wheat or millet, are also of particular importance as they are used to make canarian gofio, which is used as an ingredient in countless recipes.
The main local meat supplier of the island are goats. Goat meat is prepared in various ways, especially at important bank holidays, such as Christmas. In addition, Lanzarote produces exquisite goat cheese, processed in artisan or in some industrial way.
Also noteworthy is the preparation of traditional desserts such as “torrijas” – a special kind of French Toast, “bienmesabe” – a cream of sugar, almonds and egg yolk, the Christmas “truchas” – filled puff pastry bags or “frangollo” – a mousse made of cornmeal, almonds, eggs and sugar.
The best known wines from Lanzarote are perfect for completing these unique dishes. We want to point especially the Malvasia Wine.
