The climate and geography of Lanzarote have influenced the development of a somewhat limited agriculture, whose products, together with the fruits from the sea, have sustained its cuisine. Naked and simple, yet varied, the gastronomy is a reflection of the character of the island and its inhabitants, based on the optimal use of what the environment offers. The quality of the land and sea products is the essential raw material of the dishes.

In recent years, cuisine in Lanzarote has reached high levels of development due to tourism, without losing traditional culinary values. For this reason, it has incorporated stews that, though not native, have become deeply rooted in local cuisine, such as mixed chickpeas, stews, and pickled fish. These are added to classic foods from the Canary Islands or Lanzarote, such as gofio, which is simply toasted millet flour (corn), still a key part of the diet today, just as it was for the pre-Hispanic population.

Typical Dishes

Lanzarote offers a rich variety of dishes, many of which are shared with the rest of the Canary Islands. In any case, they are perfectly adapted to the island's conditions, characterized by the traditional scarcity of water and the presence of flavorful products.

The island has several prime locations where you can taste its attractive gastronomy, often in stunning natural settings.

The Gofio

Gofio has historically been the most important food in the Canary Islands. Consumed throughout the archipelago since aboriginal times, it is part of Canarian identity.

Gofio is toasted cereal flour, which can be eaten at any meal and is often accompanied by milk, honey, sugar, or wine, or served with fish broth.

Gofio is highly nutritious, which is why it has been essential in feeding infants and growing children. It also has dietary benefits, helping the proper functioning of the excretory system.

These qualities, along with its almost artisanal production, led to its declaration by the European Union as a "Quality Food".

The Starters

Whether as the first course of a meal, enjoyed in a bar, or at a gathering with friends, Lanzarote has a number of preparations that make excellent use of the island’s products.

Gueldes, jareas, limpets, marinated tuna, and cheese are just a few examples of these dishes that can still be found in local bars and restaurants.

A typical dish is pejines, small sardines or anchovies that are dried in the sun and eaten as is.

Wrinkled potatoes are perhaps one of the most popular dishes. Made with small or medium potatoes, water, and plenty of salt, they are an important part of various meals and accompany many others.

A mojo is the perfect complement to wrinkled potatoes or a seafood dish. It can be either red or picón (made with Canarian picon peppers) or green (made with cilantro), used to coat fish or dip the potatoes in.

Roasted sardines pair well with wrinkled potatoes dipped in mojo. Prepared with plenty of salt, they are part of the typical Lanzarote barbecue, where local wine is enjoyed and the timple (a small string instrument) plays traditional folk music.

The Main Dishes

Food in the Canary Islands follows a Mediterranean model, where lunch is the main meal of the day. For this time, Lanzarote offers a variety of options, many of which have traditionally been part of the island's diet.

Several dishes highlight the sea's importance, such as fish broth, sancocho, and peached fish.

Sancocho is one of the most significant dishes in the Canary Islands. It is made with cherne (a type of fish), potatoes, sweet potatoes, and is typically served with mojos and gofio. The old woman (a type of fish with a parrot-like beak, mainly gray and red) is especially tasty when stewed or grilled on the back (open at the loin).

Other preserved sea products include salted or sun-dried items such as jareas (fish opened at the back and salted), pejines (small salted fish), and tollos (dried strips of dogfish or other sharks).

Livestock is also featured, with dishes such as Canarian ranch, kid meat, or rabbits in sauce showcasing the island's culinary expertise.

Millo and wheat broths, potajes (mainly made with vegetables and legumes), and pucheros (stew with meat, legumes, and vegetables) are also traditional dishes.

Recipes

• Sancocho Canario
• Fish broth and scalded gofio
• Rancho canario

Desserts

Lanzarote has developed a series of desserts that are deeply rooted in the island's culture, such as peanut bread and roscos de alma, which exist alongside others popular across the Canary Islands, like frangollo or bienmesabe.

The island's desserts are closely linked to festivals, especially Carnival and Christmas. Some of the traditional sweets include roscos, torrijas, and trouts.

The trout, typically enjoyed during Christmas and Carnival, may be filled with sweet potato or angel hair.

Typical Products

Lanzarote produces a relatively wide variety of products despite the challenges posed by limited water, heat, and winds laden with sand from the Sahara.

Vegetables

Several products are currently grown on the island, such as:

• Onions – typical of Lanzarote, medium-sized, with a globular shape and white flesh. They are grown mainly in the central zone and are sold both domestically and for export.
• Tomatoes – primarily grown for local consumption, with a medium size and great flavor.
• Potatoes – an essential product in many dishes, with wrinkled potatoes being a particular specialty.
• Sweet potatoes – grown particularly in the Jable area, known for their pink skin and white flesh.
• Watermelons – grown in the Jable area, these watermelons are refreshing, especially during summer, and can weigh between 15 and 20 kg.

Legumes and Cereals

Wheat, barley, and rye are still cultivated to make gofio, the traditional Canarian food.

Millo (corn) is grown primarily for its cobs, which are used in various dishes.

Among legumes, lentils stand out, known for their small size and excellent taste. These lentils have gained recognition in other regions like the Iberian Peninsula or Canada, marketed as "Lanzarote type." Be sure to check the packaging to ensure you're buying the authentic Lanzarote lentil.

The Meats

The island's livestock consists of various species, including goats, sheep, and pigs.

Kid meat is the most popular of all and can be found everywhere, prepared in a variety of styles.

The Fish

Fish is a central part of the cuisine, prepared in various ways.

Salted fish, once the main food staple in the Canary Islands, remains popular, especially in Lanzarote, where both the fishing wealth and the salt flats are utilized.

One important dish made with salted fish is the stew called Sancocho, often served with red mojo (spicier) or green mojo (softer) sauces.

Fish can also be "jareado," meaning it is cleaned of gills and guts, then split in half, salted, washed with saltwater, and dried in the sun.

The Cheeses

Lanzarote cheeses are primarily made from goat's milk. Majorero cheese, another Canarian specialty, is often enjoyed as an appetizer or with meals.

Some cheeses are seasoned with gofio, while others have various herbs added. The island is renowned for its artisanal cheese, which you can find in markets or eateries.

Cheese shops

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