Due to the geographic situation of Tenerife, the island enjoys an abundance of fish of various kinds. The species that are consumed the most are the Combtooth blennies (viejas), as well as sea bream (sama), red porgy (bocinegro), gold lined bream (salema), grouper (mero), and various and abundant types of Thunnus. The Atlantic mackerel (caballa), sardine (sardine), and Jack mackerels (chicharros) are also consumed frequently. Moray eels (morenas) are also eaten, and as a dish, are frequently fried. This seafood is cooked simply, usually boiled, or prepared “a la espalda” (cut into two equally-shaped pieces along the spine) or “a la sal” (baked in salt). These dishes are usually accompanied by mojo (a local sauce) and wrinkly potatoes.
En el apartado de carnes, es un plato muy popular la típica carne de fiesta (tacos de cerdo adobados) que se prepara para los festejos de los pueblos en ventorrillos (puestos de feria), bares y casas particulares. El conejo en salmorejo, el cabrito, y por supuesto el vacuno, el porcino y las carnes de ave son también consumidas habitualmente.
The fish dishes along with the meats are often accompanied by wrinkly potatoes. This is a typical Canarian dish which simply refers to the way of cooking the potatoes. They are done with water, lots of salt and without peeling them.
Con esta palabra, seguramente de ascendencia portuguesa, se designan las salsas típicas del las islas. Los mojos constituyen un auténtico mundo de sabores, colores, texturas, etc., entre los que se encuentran el mojo de cilantro, de perejil, de pimentón y el distinguido mojo picón a base de pimienta. No obstante el abanico de estas salsas es muy amplio y permite el uso de distintos ingredientes en su elaboración como almendras, queso, azafrán, pan frito, entre otras posibilidades.
Es un acompañamiento para algunas carnes y para ciertos pescados.
One of the latest studies has revealed that Tenerife produces about 3,400 tons of cheese per year, representing about 50% of the output of the island and about 25% of the entire Canary Islands.
After the conquest of the Canary Islands, one of the first economic activities that were started immediately was the production of cheese for market. The sale of cheese provided the inhabitants with a sound return and cheese was even used as a form of currency for exchange and sale. It there became a crucial product in agricultural areas of the island.
Cheese grew to become one of the most commonly produced and consumed products on the island and is regularly served as part of a starter course or as a snack. Farms at Arico, La Orotava and Teno produced a variety of cheeses, including soft cheeses, cured, smoked and were mostly handmade. Today the main product is goats cheese, although certain amounts are made from sheeps or cows milk and according to the Registro General Sanitario de Alimentos, the general health registry, around 75 different cottage cheeses are produced. The cheeses of the Canaries have generally received good intertational reviews, noted for their sweetness which differentiates them from certain other European cheeses. In particular, Tenerifan cured goats cheese was awarded best cheese in the world final of the 2008 World Cheese Awards held in Dublin, Ireland.
Cheeses from Tenerife now have a quality mark boosted by the Fundación Tenerife Rural to standardize their quality in an attempt to publicize the qualities of the cheese and improve its marketing.
Gofio is one of the more traditional elements of cooking on the island, It is made with cereal grains that are roasted and then ground. Increasingly used to make a gofio on the island is wheat although there are other types, and they are often made with chick peas. Es también relativamente frecuente aquel de tipo mixto, trigo-millo. Desde incluso antes de la conquista de Canarias ya servía de sustento para los guanches. En posteriores tiempos de hambruna y escasez de alimentos formó parte de la dieta popular canaria. Hoy en día se utiliza como plato único (gofio escaldado) o como complemento en platos de distinta índole, carnes, pescados, potajes, postres, incluso algún cocinero de prestigio ha confeccionado helados de gofio recibiendo buena crítica al respecto.
Confectionery in Tenerife is represented and strongly influenced by La Palma, with confections like bienmesabe, leche asada, Príncipe Alberto, frangollo, huevos moles, quesillo, etc.
Viniculture in the archipelago, and especially in Tenerife dates back to the conquest, when the settlers brought a variety of vines to plant. In the 16th and 17th centuries, wine production played an important role in the economy, and many families were dedicated to the culture and business. Of special mention is malvasía canary, considered the best wine of Tenerife and at the time one of the most desired wines in the world, saw it shipped across to the major warehouses of Europe and America. Writers as William Shakespeare and Walter Scott make reference to the wine in some of their works. Tenerife has 5 main wine growing regions. These include Abona, Valle de Güímar, Valle de La Orotava, Tacoronte-Acentejo and Ycoden-Daute-Isora.