What to eat on Lanzarote – Three traditional Lanzarote dishes

Similar to the rest of Spain, food on Lanzarote is taken extremely serious with locals taking pride of the rich natural ingredients the island produces. From mouth-watering seafood caught fresh that day to the tasty vegetables grown in the rich black volcanic soil, bursting with goodness and nutrients, Lanzarote certainly knows how to deliver first-class cuisine.

If you are heading to the gastronomically distinct volcanic lands of Lanzorote and are determined to sample its traditional cuisine, then take a look at three of Lanzarote’s most prized, appetising and traditional dishes.

Papas Arrugadas Stew

Having been served on Lanzarote for centuries, papas arrugadas stew is a fine specimen of a time-honoured Lanzarote dish and is definitely recommended. This traditional recipe consists of potatoes that have been grown locally in black gravel fields and have a distinct nutty flavour, served with herbs, garlic, vinegar and olive oil.

Two different types of sauces are served with papas arrugadas, a green ‘mojo’ sauce, which is flavoured by coriander or parsley, or a richer red ‘mojo’ sauce, which is dominated by red peppers and chillies.

Gofio

It was not until the end of the 1800s when bread on Lanzarote evolved from a luxury for the privileged and affluent into a staple part of the island’s diet. Prior to bread being widely eaten on Lanzarote, gofio was the carbohydrate staple, which was made from maize flour and toasted corn that had been ground in one of the many windmills that can be seen dotted around the landscape.

Today gofio is made to accomplish stews, soups and stocks, such as caldo de pescado, a rich fish stew that comprises of gofio and vegetables. Most contemporary restaurants on Lanzarote include a variant of gofio on their menu.

Fish

Being lapped by the vigorous and invigorating Mediterranean Ocean, Lanzarote is never short of a supply of seafood. Three of the most common types of fish on Lanzarote are vieja – sea bass -, cherne – sea bass -, and dorada – sea bream. This freshly caught fish is typically served with home grown potatoes and vegetables and served with a tantalising glass of local white wine, many of which regularly win international awards for their distinctness and quality.