Lanzarote Food

The kitchen of Lanzarote is one of simple but varied foods of the Canary Islands.  There is a greater presence of seafood, both fish and shellfish, due to the seafaring vocation on the island.  There are also plenty of island agricultural products, mainly dry, which are used. Of particular fame are onions, sweet potatoes, potatoes, lentils and pumpkins grown on the island, as well as millet or corn.

These foods are the foundation of tapas dishes, as well as wrinkled potatoes with mojo, the stock of millet, potato soup, and stews.  They also serve as an accompaniment to the recipes of the typical Canarian stew.  In the case of grain, whether wheat or millet, they serve as particularly relevant for the development of ancient Canarian gofio, used as an ingredient in many recipes.  Traditional local dishes on the island include Canary sancocho wreckfish, a dish of salted fish, potatoes, and sweet potatoes, and Mojo gofio.

The livestock most plentiful on the island are goats.  The goat meat is consumed in different ways, with a traditional dish of kid called Canary baif served at celebrations such as those at Christmastime.  Furthermore, delicious goat’s milk cheeses are made in Lanzarote, both on a small scale in some industrial-type cheese production.

Finally the development of traditional desserts such as torrijas the bienmesabe, the “trout” Christmas, emapanadillas, a kind of candy, and frangollo should be noted.  The best accompaniments to the cuisine are the wines made on the island, including the ruddy wines.