Traditional Canarian Gastronomy
Real recipes linked to the project library, with history, origin and traceable sources.
Each entry starts from a documented recipe or preparation in the library books. Filters show only recipes with explicit territorial links; general recipes remain in the full list.
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Wrinkled potatoes with mojo
Unpeeled potatoes cooked in salted water until wrinkled, served dry and accompanied by mojo.
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Watercress stew
Vegetable stew with watercress, courgettes, yam, beans, potatoes, corn cobs, tomato and onion.
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Canarian fish broth
Fish broth with potatoes, tomato, onion, garlic, herbs and a traditional serving style with gofio and green mojo.
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Canarian sancocho
Desalted salted fish with potatoes, sweet potato, mojo and gofio pella; documented in general, Majorero and seafood recipe books.
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Carajacas
Calf liver marinated in a mojo of garlic, paprika, oregano, thyme, bay, vinegar and oil; fried and finished slowly in its sauce.
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Majorero stewed kid
Kid marinated with garlic, oregano and salt, fried and then stewed with onion, bay and white wine; served with potatoes.
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Grilled limpets
Cleaned limpets grilled on a hot plate and finished with a herb, garlic, oil and cumin or coriander mash, depending on the island.
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Parrotfish and crabs with wrinkled potatoes
A Valle de Guerra recipe with parrotfish, crabs, potatoes and mojo picon.
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Sardines in vinegar
Small Tenerife sardines cleaned, cured in vinegar and preserved in oil.
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Chickpeas with fish
Fuerteventura stew with salted fish or leftover sancocho fish, chickpeas, sofrito, white wine and diced fried potatoes.
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La Gomera tuna in mojo
Tuna cooked with oregano, vinegar and salt, finished in red mojo and served with potatoes, kneaded gofio and fresh cheese.
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La Gomera fish casserole
White-fish casserole with onion, sweet pepper, garlic, herbs, potatoes or sweet potatoes and gofio.
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Grilled alfonsino
Grilled alfonsino fillets with garlic, coriander and oil mash, served with lemon.
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Pickled burgados
Boiled burgados covered with a pickle of garlic, thyme, paprika, cumin, oil, vinegar and salt.
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Fennel stew
Gran Canaria midland stew with fennel, beans, potatoes, onion, garlic and oil.
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Wild mustard greens stew
Stew from Gran Canaria midlands and northern summit area with wild mustard greens, pumpkin, beans, pork, potatoes and spices.
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Mogan-style tuna
Fresh tuna browned and stewed with small potatoes, garlic, parsley, pepper, paprika, walnuts and hard-boiled eggs.
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Majorero ropa vieja
A resourceful dish with chicken, pork, bacon, chickpeas, sofrito, white wine and diced fried potatoes.
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Majorero vigil stew
Stew of cod, chickpeas and rice with garlic, parsley, bay leaf, sweet paprika and olive oil.
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Grass pea stew
White grass pea stew with pork ribs, potatoes, pumpkin, cumin, coriander and Canarian safflower.
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La Graciosa corn stew
Eastern-island corn stew with ribs, garlic, onion, tomato, jable sweet potato, potatoes, courgette and olive oil.
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Canarian frangollo
Dessert of frangollo or crushed corn cooked with milk, water, sugar, raisins, lemon, cinnamon, aniseed and butter.
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Huevos moles with gofio
Sweet yolk cream cooked in syrup scented with lemon and cinnamon, served in cups with corn gofio.
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El Hierro whey custard
Custard cooked with goat whey, yolks, cornflour, sugar, cinnamon, aniseed and lemon peel.
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Vilana or milana cake
La Gomera cake made with sweet potato or potato, eggs, sugar, almonds, oil, flour, raisins, lemon and cinnamon.
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El Hierro quesadilla
Cake made with fresh El Hierro cheese, flour, egg, sugar and aromas of cinnamon, aniseed and lemon, baked in characteristic flower-shaped moulds.
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Palmero bienmesabe
Sweet made with almond, sugar, egg yolk and aromas of cinnamon and lemon, originating in La Palma and traditionally served with ice cream or custard.
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Tejeda bienmesabe
Gran Canaria variant of bienmesabe linked to the municipality of Tejeda, made with local almonds, sugar, yolk and aromas of cinnamon and lemon.
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Rapadura
Cone-shaped sweet of Palmero origin, made with palm honey or sugar, gofio, almond and aromas of lemon, cinnamon and aniseed.
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