The small port (Las Lonjas Street and La Ranilla district) a traditional fishing settlement is the perfect place to feel the bracing sea breeze, and buy fresh fish that has just been brought to shore by local fishermen.

In the fisherman’s kitchen, you’ll find dozens of ways to prepare fish, but the best way is to keep it simple; grilled over burning ashes, cooked on a griddle or boiled and accompanied with the typical Canarian “mojo” sauce. Sardines, mackerel, tuna, fried moray eel and other native species like parrotfish and salema are among the most commonly eaten fish in the region.

A locally grown papa bonita potato is the star product of the gastronomy from the Canary Islands – and was recently chosen as the first culinary wonder of Spain to support its candidature as a UNESCO World Heritage Site.

The most authentic one has a Protected Denomination of Origin, “Papas Antiguas de Canarias”. It’s a type of traditional potato, an Andean variety, cultivated in volcanic areas, below 1200m and 750m above sea level, and was introduced in the Islands before the 20th century.

You must ask for papas arrugadas, potatoes cooked in their skins in very salty water, and always accompanied by mojo, a typical sauce, with centuries of history, that can be red or green, spicy or sweet, but always with an intense and unique taste. There are many types of sauces, some of which include almonds, cheese or orange.

Another traditional food consumed by the Guanches is gofio, a kind of flour made from different roasted and ground cereals, usually wheat and corn. You can eat it in many different ways, adding a spoonful to your soup; in escaldón (gofio mixed with fish stock, sometimes served with pork crackling, red onion and mojo); made into porridge with milk at breakfast; or even in pella, a sweet ball of honey and nuts.

Another popular dish in Canarian cuisine is vegetable stew. The most common and traditional is made with watercress, with vegetables from the local vegetable gardens and corn on the cob.

It would be a crime to leave without trying the delicious goat’s cheese or sheep milk cheese. They tend to be fresh and tender, but also come in cured and smoked varieties. A common way to serve this cheese is to put it on a griddle for a couple of minutes and then pour mojo over it.

Other typical foods are black pig, goat – which is often added to stews to give it its intense flavour, rabbit – especially prepared salmorejo style, beans, and baked goods. Plus, honey – such as the Retama del Teide, with its Denomination of Origin Protected Honey of Tenerife status – sweet potatoes, figs, chestnuts and, of course, the banana are all staples of the local diet.

International Food

Thanks to its history, today you can opt for a fusion restaurant or go on a culinary journey around the world without having to leave the city. You can be tempted by the smells of Indian, Thai, Romanian, Vietnamese, Japanese, German, Chinese, Peruvian, Venezuelan, Turkish and Moroccan cuisine as you stroll through Puerto’s streets.