National Geographic Traveller (UK)

Local specialiti­es


LANZAROTE CHEESES Most of the island’s goat’s cheeses are made using the fresh milk of the native cabra majorera, often by familyowne­d cheese farms that still use traditiona­l methods. Rinds are typically infused with island ingredient­s such as rosemary and paprika.

It’s often served grilled or baked, drizzled with fresh mojo — a local sauce made with coriander, parsley or paprika.


This maize-based plato de cuchara (spoon dish) made with Canarian potatoes and chickpeas is a classic recipe across the archipelag­o. In Lanzarote, a local variation of the stew is prepared with pork ribs, often for family gatherings and festivals.


In Lanzarote, you’re almost guaranteed to end up feasting on these deliciousl­y salty ‘wrinkly potatoes’. Typically made with locally grown papas bonitas — an ancient variety of Canarian potato — the small, skin-on potatoes are served either as a starter with mojos to dip in or alongside seafood and meat dishes.


A versatile flour made from toasted grain, gofio was an important staple for the Canaries’ Indigenous Guanche communitie­s. Today, it remains a key ingredient, usually made with wheat or maize, or both. It adds an earthy flavour to soups, stews, cheeses and desserts.


Limpets were once considered suitable only for those in desperate hunger, which was sadly often the case in the isolated Canary Islands. Now known among chefs for their distinctiv­e texture, these aquatic snails are under strict harvest regulation­s and only appear on Lanzarote’s menus sporadical­ly. They’re usually served grilled with mojo of parsley or coriander.

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