What are the typical foods of Lanzarote’s gastronomy? There are many typical foods you can taste, if you choose to fly to this amazing Canarian island.

In order to experience the spirit of the island, it is good to taste the delicious dishes of the local kitchen.

Goat cheese and Mojo Rojo

Let’s start with the typical goat cheese from Lanzarote. This kind of cheese and “Mojo Rojo” are among the most tasty cheeses of the Canarian gastronomic tradition, as well as a large slice of Lanzarote’s economy. Produced since ancient times, this cheese is considered poor but essential in Canarian cuisine and it remind us pastoral life, especially if eaten with some date, dried fig and a bit of “gofio”.

Mojo Rojo
Mojo Rojo


Let’s move on to the second typical food, that’s to say “gofio”. Even this food has ancient roots and it has accompanied the meals of the indigenous people of the island since the dawn of time. The “gofio” is nothing more than a seed flour with which some dishes are prepared if mixed with goat’s milk, honey or with “guarapo” (a molasses obtained from the Canarian palm tree and typical of the island of La Palma). It is also used in soups or mixed with fish broths to give more density: the “gofio” is the basis of many foods of the Canarian gastronomy and an essential component of your next holiday.



Let’s talk about the soups: in Canarian Islands, as well as in Spain, the culinary culture of pasta is not very strong like in Italy: indeed, people prefer to eat soups and vegetables, legumes, tubers and everything that can be grown in the lands of the Canary Islands. There are the “sopa de cebollas”, the onion soup and the “potajes” (originally Portuguese food), that are very rich soups. flavored with meat too. Then, there is the “potaje de berro” (the watercress) or the “potaje de garbanzos”, a chickpea soup. Then we conclude the section of the soups also mentioning the very famous “puchero ccanario”, that is a soup of vegetables and meat.


Meat and fish dishes

We have to mention meat and fish foods too: one of the main components of the Canarian cuisine is obviously the fish, the fresh “pescado”, you can taste in many restaurants on the island of Lanzarote: Orzola and Arrieta and El Golfo and La Caleta offer to many fish restaurants too.


Lanzarote is called “the island of rabbits”: for this reason, you can taste different dishes based on rabbit, such as the “conejo en salmorejo” but also dishes based on goat meat such as “bafito” or “cabrito in adobo”.


On the Canaries the culture and the gastronomic tradition concerning sweets is equally extensive and it has some wonderful dishes such as the “bienmesabe”, made of almonds, biscuits, eggs, sugar and Moscatel liqueur or the “frangollo” a mixture of water, millet flour, almonds, sugar and figs, served with cream or melted chocolate.


In Lanzarote there is an excellent production of wines, especially in the area of Geria, an exceptional land for the production of local Malvasia. Among the liqueurs, a good way to end the meal is a shot of ronmiel, a honey rum made from the sap of the palm trees that grow on the island of La Gomera.

Lanzarote recipes: prepare the typical dishes of the local cuisine

Sanchoco Canario


Ingredients for 4 people:

  • 1 kg. of salt grouper
  • 1 kg of potatoes
  • ½ kg yellow sweet potatoes
  • For the dough: Gofio. Salt. Sugar. Water. Spicy “mojo” sauce: 1 garlic head. Cumin. Chili pepper. 1 ripe tomato. 1 spicy black pepper. Salt. Oil. Vinegar. Water.


Soak the salt grouper for at least a day, changing the water 2 or 3 times and desalting it in a cold environment. In a container with water, add the potatoes, the yellow sweet potatoes cut into large pieces and the diseased fish. Cook everything over medium heat, drain the water and set aside.


Fish, potatoes and yellow sweet potatoes are presented in a serving dish accompanied by spicy “mojo” sauce and “pella de gofio”.

The Conejo en salmorejo



  • 1 rabbit cut into pieces
  • 2 heads of garlic
  • 1 spicy pepper
  • 1 glass of white wine
  • 3 tablespoons of vinegar
  • 1 glass of oil
  • paprika
  • cumin and salt (enogh).


Place the rabbit in a container. Separately, mince is prepared with garlic, chilli pepper, cumin and salt. The vinegar, the wine, the oil and the paprika are added, mixing everything well.

The rabbit is finely brushed with chopped and left to macerate overnight. The next day the rabbit is browned in a pan and then placed in a clay pot, adding the remaining mixture and letting it cook over a low heat.


Serve accompanied with “papas arrugadas”. It is possible to roast the rabbit in the oven, rather than brown it in a pan.

Caldo de Pescado

Caldo de Pescado


  • 2 Kg. Of white fish
  • 2 liters of water
  • 2 Kg of potatoes
  • 2 ripe tomatoes
  • 1-2 onions
  • 3 cloves of garlic
  • 1 sachet of saffron
  • 1 handful of mint leaves
  • 1 spoon of pepper
  • 1 cup of oil
  • salt and pepper


Start cooking the potatoes, peeled and cut into more or less large pieces in two liters of water. Add garlic, saffron, paprika and a pinch of salt, well beaten in a mortar.

Meanwhile, clean the fish and cut into slices, then put it in the flour and let it brown in oil.
Separately brown the onion with tomatoes and green pepper. This preparation should be poured into the potatoes while they are still boiling.

Five minutes before the cooking of the papates, pour the fish and when cooked, let it rest before presenting the fish with the potatoes on a tray as well as a bowl of gofio, peeled with mint and a green sauce