FOOD IS MEMORIES
FOOD & DRINKS
In this blue-water paradise, one expects cuisine based on tropical fruits, but instead, since the island is almost desert, you will find grilled fish seasoned with Mediterranean flavors, herb and garlic or bell pepper dips, succulent stews, fish soups, and the freshest cheeses of the highest quality.
PAPAS ARRUGADAS CON MOJO PICÒN
This is perhaps the most famous dish in the Canary Islands, it can be enjoyed as an appetizer, or as a side dish to the main courses.We are talking about the famous papas arrugadas accompanied by the tasty Mojo Picón sauce. The small round potatoes typical of the Canary Islands that are cooked with their skins on and then served in a crock accompanied by two types of mojo, the red one (which is slightly spicy and is made with garlic, red chilies, red peppers, spices and oil) and the green one (made with cilantro, green bell pepper and garlic).
QUESO MAJORERO
If you are a fan of cheese, know that in Fuerteventura you will find a little paradise, without a doubt goat cheese is the most famous and exported product. It is called "majorero de Fuerteventura," proving that it is an authentic local product, native to the island and endorsed by the denomination of origin since 1996. There are many different versions depending on seasoning, if you are looking for special flavors try the version with added paprika, which with its sweet, spicy and smoky taste makes an already very special cheese even more intriguing.
SANCOCHO CANARIO E GOFIO
Sancocho literally means boiled and is a stew that is generally made with salted sama, a local fish similar to grouper. Potatoes, onion, and batata (a sweet tuber) are added to the fish, resulting in a brothy, flavorful stew that is accompanied by mojo and the traditional gofio, a kind of soft polenta made with cereal flour.
HUEVOS MOLE
This simple but definitely delicious spoon dessert was imported throughout the Canary Islands from Portugal and liked it so much that it became commonplace in Fuerteventura as well. It is a cream made with fresh eggs, sugar syrup and cinnamon that is served in many restaurants at the end of a meal as a postre (i.e., dessert)
TOSTADAS
Tostadas ( toasted bread) originate mostly for breakfast, particularly in south-central Spain, and can be either sweet or savory. The savory version is also used as Tapas, an appetizer served in Spanish cafes along with an aperitif, a glass of wine or a beer.
PIMIENTOS DEL PADRÒN
Padron peppers, also known as Pimientos de Herbòn or Pimientos de Padròn are a particular variety of green chilies typical of Galicia, a region located in Northwest Spain. These green chilies are characterized by being rather small, generally being 5 to 10 cm long and having a sweet taste, although some are quite spicy.
TORTILLA ESPAÑOLA
In Spain, Tortilla Espanola is eaten all day long, no matter the time, because it is the perfect idea for breakfast, lunch, dinner, and even a snack. A Spanish tortilla is an open omelet of eggs and potatoes that gets a significant amount of its flavors from olive oil in the most basic form possible.
​TORTILLA ESPAÑOLA
Aloe vera is known for its many properties, exploited for the well-being of the skin and body. In addition to cosmetics, it is also an ingredient used in Canary Island food and wine, from jams to PitaGin, produced on the island of Lanzarote. A unique and fresh distillate in which citrus aromas emerge.
GIN 72
Pink pepper, coriander, sage, passion fruit, lime, lemon... and so on up to sixteen ingredients that, mixed with alcohol, give rise to Gin 72: a distilled spirit with a distinctive black color created in Fuerteventura using the London Dry system. After an initial maceration of the juniper for 48 hours, the botanicals are added, and the process continues for 24 hours in 97-degree alcohol. The richness of scents and aromas of this gin balances well with the dry flavor typical of a London Dry Gin.