What The Locals Eat In Tenerife June 1, 2023
One of the main reasons why the food in the Canary Islands is so different from elsewhere in Spain comes from its location on the map. Tenerife and its neighboring islands are closer to Africa than to Spain. The Canary Islands also played a key role in the trade route between Europe, Africa, and the New World, which means that there was a great deal of influence on the cuisine from around the world.
Traditional Canarian dishes focus on fish and seafood as well as local meats. Don’t expect to see a ton of beef on the menu because there isn’t a lot of flat land for cows to graze. Instead, expect to see pork, goat, and rabbit, some of the tastiest meats.
If looking to experience more than generic tapas, paella, and sangria, explore some of the smaller cities and towns, and places near the local markets. Also, be sure to sample the island’s amazing local produce like bananas, mangos, and avocados.
When it comes to traditional Canarian food that one must try in Tenerife, cochino negro is at the top of the list. This dish is derived from a special breed of Canarian black pig that has a protected status. Only certain breeders are registered to breed proper cochino negro and only certain restaurants can serve it. It’s normally slow-cooked over an open flame until tender and juicy.
Coconuts are the second-largest export after fish. They are so ubiquitous in fact, that they are the country’s national trees. They are the base for most local diets, and are used in almost every possible form – coconut oil for frying, milk for curries, and toppings of grated, shaved, and dried coconut.
When it comes to traditional Canarian food that one must try in Tenerife, cochino negro is at the top of the list. This dish is derived from a special breed of Canarian black pig that has a protected status. Only certain breeders are registered to breed proper cochino negro and only certain restaurants can serve it. It’s normally slow-cooked over an open flame until tender and juicy.
This decadent delight is a local, smoked goat cheese that is breaded and either deep-fried or baked. It is then topped with honey, or possibly red and green mojo. Que bueno!
This dish consists of tiny squid that is normally breaded and fried. It’s sort of a Canarian version of calamari, but with loads of small, fried tasty bits. It is often served with mojo for dunking. It’s a perfect appetizer to start a meal.
Deep-fried balls of tastiness, croquetas are typically filled with potato and Jamon, or cured ham. They are one of the most commonly found tapas on menus all across the country. To find proper croquetas, look for croquetas caseras, which means they are made in-house.
