Typical dishes

Small green peppers from the town of Padrón (Galicia), harvested young. Fried or seared whole with coarse salt and good olive oil.

The saying goes: «some sting, others don't». No way to tell by looking — every plate is a small lottery. Authentic harvest carries the PGI seal between May and November.

A staple in Canarian tapas bars: pan-seared on cast iron with Maldon salt and local virgin olive oil.

The iconic Canarian dish. Small potatoes cooked in heavily salted water until the skin «wrinkles». Served unpeeled.

Two cold sauces: mojo rojo (paprika, spicy) and mojo verde (coriander, fresh). No pretense, maximum volcanic flavour.

Flour of toasted, ground cereals (corn, wheat, barley). Dietary base of the Guanches — pre-Hispanic islanders — and still an essential pantry staple.

Mixed with broth becomes escaldón, with milk it's breakfast, rolled into balls, sprinkled on desserts.

Egg and potato. Sometimes onion — the «with» vs «without» battle is practically religious.

From breakfast to dinner. Cold in a sandwich. Probably the most universal dish of Spanish cuisine.

Fresh Canarian cheese seared until golden. Crackly skin, melting inside.

Served with red or green mojo — or palm honey from La Gomera.

Sweet cream of ground almonds, sugar, egg, lemon and cinnamon. Origin Tejeda (Gran Canaria).

Over ice cream, sponge cake or alone, in small spoonfuls — dense and very sweet. Vegan version possible without egg.