Fuerteventura Gastronomy

Flavours, colours, aromas and textures can be enjoyed in the Fuerteventura kitchen, with Mediterranean influence, but with character. It is characterized by the elements that are produce on land and sea fishing.

In most dishes in Fuerteventura "gofio" is added, which is a supplement of toasted flour grain, primarily wheat and corn and with high dietary value. Another supplement are “papas arrugadas”(wrinkled potatoes): small steamed potatoes with plenty of salt and little water.

From the sea are “viejas, cherne, morenas, cabrillas, samas, meros, salmonetes and moluscos Duch as mejillones, burgados or lapas”. Meats such as pork and cow are used in the preparation of various dishes or just grilled, among them the “majorera goat”, both roasted as steamed, where they also get the milk to manufacture majorero cheese, winner of several contests. Manufactured using majorera goat milk and sometimes up to 15% of sheep milk, oil cured with paprika or gofio.

The vegetables are an important part in the dishes of the island, highlighting ranches, green soups, casseroles, stews sauch as “puchero canario” and in the Canary pot of beans or chickpeas. Finally some rich desserts such as “pudín de arroz” (rice pudding), “plato de leche”, “piñas dulces de almendras”, or pudín de queso (cheese pudding).