5 must-try dishes in the Canary Islands during your cruise stop

When you get off the ship in the Canaries, the risk is stopping at the first beach bar and ordering a bland paella that is most likely frozen. True Canarian cuisine is much simpler, more flavorful, and deeply connected to the islands’ land and sea. If you have only a few hours before getting back on board, look for these five dishes to discover the true taste of the archipelago.

Papas Arrugadas with Mojo: The Volcanic Potatoes

It’s the iconic dish of the Canary Islands, found everywhere. These are small local potatoes cooked whole with their skins in boiling water with plenty of sea salt (traditionally ocean water was used) until all the water evaporates, leaving the skins “wrinkled” and covered with a film of salt. They are eaten warm, drenched in the two typical sauces: Mojo Rojo (spicy, with chili pepper and paprika) and Mojo Verde (more delicate, with coriander or parsley and garlic).

Gofio Escaldao: The Energy of the Guanches

Gofio is a toasted grain flour (mainly corn or wheat) that dates back to the ancient inhabitants of the islands. In the escaldao version, this flour is mixed with a hot, flavorful fish broth until it forms a thick, velvety cream. It is served piping hot, often garnished with sweet red onion wedges that are used as a “spoon” to scoop up the cream. It has a rustic and intense flavor.

Queso Asado with Palm Honey: The Perfect Contrast

If you love cheese, this dish will drive you wild. A thick slice of local goat cheese (often the famous Queso Palmero or Majorero) is seared on a hot griddle until it forms a golden crust outside but remains soft and stringy inside. It is served immediately with a drizzle of palm honey (a sweet syrup derived from the sap of La Gomera palms) and a little mojo verde. The contrast between the salty cheese and the sweet honey is incredible.

Canarian Ropa Vieja: The Comfort Food of the Islands

It’s a rich and flavorful stew that combines the land and home cooking traditions. Unlike the Cuban version, Canarian Ropa Vieja is made with shredded beef and chicken, cooked together with chickpeas, diced fried potatoes, tomato, onion, peppers, and a touch of white wine and spices (bay leaf, thyme, cloves). It’s a hearty, dense, and flavorful single dish, perfect for recharging after a hike on Teide.

Polvito Uruguayo: The Sweetness of Gran Canaria

Despite its name hinting at South America, this dessert has become an absolute cult classic in Gran Canaria and can be found in almost all restaurants on the islands. It’s a deliciously decadent spoon dessert, served in a glass or in slices. It’s made in layers: a base of crushed biscuits and butter, a heart of whipped cream, abundant dulce de leche (caramel cream), and crumbled dry meringue pieces that add a crunchy touch. Impossible to resist.

Bring a taste of the Canaries home: The Recipe for Mojo Rojo and Verde (serves 4)

The secret to Canarian cuisine lies entirely in its sauces. Here’s how to prepare both Mojo Rojo and Mojo Verde at home to dress simple boiled potatoes and recall your cruise.

Ingredients for Mojo Rojo

• 1 red bell pepper
• 1 clove of garlic
• 1 teaspoon sweet paprika (or hot if you like it)
• 1 teaspoon ground cumin
• 4 tablespoons white wine vinegar
• Olive oil and salt to taste

Ingredients for Mojo Verde

• 1 large bunch fresh coriander (or parsley if you prefer a milder taste)
• 1 clove of garlic
• 1 teaspoon ground cumin
• 1/2 small green bell pepper
• 4 tablespoons white wine vinegar
• Olive oil and salt to taste

Method

1. Mojo Rojo: Place the chopped red bell pepper, garlic, paprika, cumin, vinegar, and a pinch of salt into a blender. Blend in pulses, then gradually add olive oil in a thin stream until you get a thick and smooth sauce.
2. Mojo Verde: Clean the coriander (or parsley), using only the leaves. Place them in the blender along with the garlic, cumin, the piece of green bell pepper, vinegar, and salt. Blend while drizzling in the olive oil until a vibrant green sauce is created.
3. Tip: Prepare the sauces a few hours in advance and let them rest in the fridge. Serve them at room temperature over new potatoes boiled with their skins in very salty water.

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