The Atlantic provides much of the foods that make up the diet of the Canary archipelago. Among the gifts of the ocean include grouper, old, Sagros, cicadas and brown, and representation as part of the Canarian diet.

The wrinkled potatoes, small potatoes that are boiled with salt and eaten with skin, accompanied by spicy sauce, which say it has aphrodisiac properties and toasted corn or wheat mixed with barley, known as gofio, are escorts and ideal complement to genuine Canarian diet.

Another common and typical island dish is the Puchero Canario, which is prepared with meat, vegetables, potatoes, zucchini, peas, cabbage, corn and beans.

As for meat, the Canarian diet consists mainly of pork, rabbit and goat in some islands. Usual accompany meat with salmorejo, a sauce made ??from oil, vinegar, herbs and spices.

Another typical specialty of the Canary Islands is the almogrote, which is made from goat cheese, garlic, olive oil and paprika, well blended.

As for liquor, although it is true that there are wines with denomination of origin in some islands of the Canaries, liquor par excellence is the Ron Miel.

When it comes to desserts, the first thing to know is that they are very sweet, as well as sweet and syrupy accent of the islanders, and that is basically made of honey, cheese and almonds.

On the island of Tenerife also cheeses are made, and more specifically the goat. While there are mostly elite cheeses.

As for wines, the island of Tenerife boasts being the first island of the archipelago that got the denomination of origin wines, particularly for Tacoronte Acentejo. Icod wines are also exquisite and Guimaras.