Lanzarote, with its unique volcanic landscape and rich cultural heritage, offers a culinary experience that’s as diverse as its terrain. The island’s traditional dishes reflect a blend of indigenous Guanche, Spanish, and African influences, creating a gastronomic tapestry that’s both familiar and exotic. From the iconic wrinkled potatoes to the ancient grain-based delicacies, Lanzarote’s cuisine is a testament to the islanders’ ingenuity in creating flavourful meals from limited resources.
As you explore the sun-drenched shores and otherworldly landscapes of Lanzarote, you’ll find that food plays a central role in the island’s cultural identity. Each dish tells a story of adaptation, creativity, and the bountiful gifts of land and sea. Whether you’re a seasoned foodie or a curious traveller, the traditional Canarian dishes of Lanzarote offer a tantalising glimpse into the heart and soul of this captivating island.
Papas arrugadas: lanzarote’s iconic wrinkled potatoes
No culinary journey through Lanzarote would be complete without sampling papas arrugadas , or wrinkled potatoes. This quintessential Canarian dish is deceptively simple yet bursting with flavour. Small, unpeeled potatoes are boiled in heavily salted water until the skins become wrinkled and encrusted with a fine layer of salt.
The origin of papas arrugadas dates back to a time when fresh water was scarce on the island. Cooking potatoes in seawater not only conserved precious freshwater resources but also imparted a unique flavour to the humble tuber. Today, the tradition continues, though most chefs use tap water with added salt to achieve the same effect.
The texture of these potatoes is unlike any other – crisp and salty on the outside, fluffy and creamy on the inside. They’re typically served as a side dish or appetiser, but don’t be surprised if you find yourself making a meal of them. The true magic happens when you pair papas arrugadas with the island’s legendary mojo sauces.
Mojo sauces: red and green canarian condiments
If papas arrugadas are the heart of Lanzarote’s cuisine, then mojo sauces are its lifeblood. These vibrant, flavour-packed condiments come in two main varieties: mojo rojo (red mojo) and mojo verde (green mojo). Each has its distinct personality and use in Canarian cooking.
Mojo rojo: spicy red pepper sauce
Mojo rojo is a fiery sauce that packs a punch of flavour and heat. Its main ingredients include red peppers, garlic, olive oil, vinegar, and a blend of spices. The heat level can vary, but it’s generally milder than many mainland Spanish hot sauces. Mojo rojo is not just for potatoes; it’s a versatile condiment that pairs well with grilled meats, fish, and even as a spread for sandwiches.
Mojo verde: herbal Cilantro-Based sauce
In contrast, mojo verde offers a fresher, more herbaceous flavour profile. Its vibrant green colour comes from cilantro (coriander), which is blended with garlic, olive oil, vinegar, and sometimes cumin. This sauce is particularly delightful with fish dishes, adding a zesty kick that complements the delicate flavours of seafood.
Traditional mojo ingredients from lanzarote’s volcanic soil
What makes Lanzarote’s mojo sauces unique is the quality of ingredients grown in the island’s volcanic soil. The mineral-rich earth imparts a distinctive flavour to the peppers, herbs, and garlic used in these sauces. Many local restaurants pride themselves on using ingredients sourced from the island’s farms, ensuring an authentic taste of Lanzarote in every bite.
The secret to a great mojo sauce lies in the balance of flavours. Too much garlic can overpower, while too little vinegar leaves the sauce flat. It’s an art form that Lanzarote’s chefs have perfected over generations.
Gofio: ancient grain in modern canarian cuisine
Gofio is a versatile flour made from toasted grains that has been a staple of Canarian cuisine since pre-Hispanic times. In Lanzarote, as in the rest of the Canary Islands, gofio holds a special place in the culinary tradition, used in both sweet and savoury dishes. This nutrient-rich food was once the primary source of sustenance for the Guanche people, the original inhabitants of the Canaries.
Gofio escaldado: savory porridge dish
One of the most traditional ways to enjoy gofio in Lanzarote is in the form of gofio escaldado . This savoury porridge-like dish is made by mixing gofio with fish or meat broth, creating a thick, hearty meal. Often served as a starter, gofio escaldado is comfort food at its finest, warming and filling with a subtle, nutty flavour.
Gofio ice cream: sweet lanzarote dessert
For those with a sweet tooth, gofio ice cream offers a delightful surprise. This unique dessert combines the toasted flavour of gofio with the creamy texture of ice cream, resulting in a treat that’s both familiar and exotic. It’s a perfect way to cool down after a day of exploring Lanzarote’s volcanic landscapes.
Nutritional profile of gofio in lanzarote’s diet
Gofio is not just delicious; it’s also incredibly nutritious. Rich in complex carbohydrates, proteins, vitamins, and minerals, gofio has been a crucial part of the Canarian diet for centuries. In Lanzarote, where traditional farming can be challenging due to the arid climate, gofio remains an important source of nutrition and a link to the island’s cultural heritage.
| Nutrient | Amount per 100g of Gofio |
|---|---|
| Carbohydrates | 72g |
| Protein | 10g |
| Fiber | 4g |
| Iron | 4mg |
Sancocho canario: lanzarote’s traditional fish stew
Sancocho Canario is a hearty fish stew that showcases Lanzarote’s rich maritime heritage. This dish typically features salted fish, usually cherne (wreckfish) or sama (sea bream), accompanied by sweet potatoes, papas arrugadas , and gofio . The preparation of Sancocho is a testament to the islanders’ resourcefulness, as salting was once the primary method of preserving fish in Lanzarote’s warm climate.
To prepare Sancocho, the salted fish is first soaked overnight to remove excess salt. It’s then gently cooked with vegetables and herbs, creating a flavourful broth. The dish is typically served with a side of mojo sauce, allowing you to adjust the flavour to your liking.
Sancocho Canario is more than just a meal; it’s a cultural experience. Often enjoyed during Lent or on special occasions, this dish brings families and communities together, embodying the warm, convivial spirit of Lanzarote.
Sancocho Canario is a dish that tells the story of Lanzarote – its connection to the sea, its ingenuity in preserving food, and its love for communal dining.
Queso de cabra: lanzarote’s artisanal goat cheese
Lanzarote’s arid landscape may seem inhospitable at first glance, but it provides ideal conditions for raising goats. As a result, goat cheese, or queso de cabra , has become an integral part of the island’s culinary identity. The unique flavour of Lanzarote’s goat cheese is influenced by the volcanic soil and the aromatic herbs that the goats graze on.
Queso majorero: protected designation of origin
While not exclusive to Lanzarote, Queso Majorero is a type of goat cheese that’s highly prized throughout the Canary Islands. It has earned the coveted Protected Designation of Origin status, ensuring that only cheese produced under specific conditions in the Canaries can bear this name. In Lanzarote, you’ll find variations of Majorero cheese, each with its own distinct character.
Queso asado: grilled goat cheese with mojo
One of the most popular ways to enjoy Lanzarote’s goat cheese is queso asado , or grilled cheese. This simple yet delectable dish involves grilling thick slices of cheese until they’re golden and slightly melted. It’s typically served with a drizzle of mojo rojo or mojo verde , creating a perfect balance of creamy, tangy, and spicy flavours.
Pairing lanzarote cheeses with local wines
No discussion of Lanzarote’s goat cheese would be complete without mentioning the island’s wines. The volcanic soil that imparts unique flavours to the cheese also produces exceptional grapes. A glass of crisp Malvasía white wine or a robust red from the La Geria wine region makes an ideal companion to a platter of local cheeses.
- Young, fresh goat cheese pairs well with Lanzarote’s crisp white wines
- Aged, stronger cheeses complement the island’s full-bodied reds
- For a true Lanzarote experience, try cheese with a glass of local sweet wine
Bienmesabe: almond dessert from lanzarote’s kitchens
To round off your culinary journey through Lanzarote, indulge in bienmesabe , a traditional Canarian dessert whose name literally means “tastes good to me”. This sweet treat is a testament to the Moorish influence on Canarian cuisine, with its use of almonds, eggs, and honey reminiscent of Middle Eastern confections.
In Lanzarote, bienmesabe is often made with locally grown almonds, which thrive in the island’s climate. The dessert has a creamy, pudding-like consistency and is typically flavoured with lemon zest and cinnamon. It can be enjoyed on its own, used as a filling for cakes, or served over ice cream.
The preparation of bienmesabe is a labour of love, involving the careful grinding of almonds and slow cooking of the mixture to achieve the perfect consistency. Many families in Lanzarote have their own closely guarded recipes, passed down through generations.
As you savour this rich, sweet dessert, you’re not just tasting a local delicacy – you’re experiencing a piece of Lanzarote’s cultural heritage. From the humble papas arrugadas to the complex flavours of mojo sauces, from the ancient tradition of gofio to the artisanal craftsmanship of goat cheese, Lanzarote’s cuisine offers a window into the soul of this extraordinary island. Each bite tells a story of resilience, creativity, and the enduring connection between the people of Lanzarote and their unique volcanic home.