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The cocido - a meat and vegetable stew - is a typical Spanish dish that varies depending on the region. The Canary Islands' version features yam, pear, and chickpeas. The sea plays a big role in Spanish cooking, especially Canarian cuisine, so you'll find a lot of fish on the menu.
Most dishes are served with mojo, a sauce made with olive oil, vinegar, salt, garlic and other herbs and spices, that is eaten cold. Red chilli is used in the mojo picon. Every family has its own recipe so you will never taste two identical mojos.
Another local Canarian specialty is papas arrugadas, a baked potato dish usually served with mojo. The papas are Canarian potatoes different from those found on mainland Europe; small, round and delicious, they were introduced from America at the beginning of the 17th century. The papas are always eaten with their skin left on, but beware, as they are very salty!
Other culinary delights include the gofio, the oldest recipe of the archipelago. This is a flour made of roasted sweetcorn from which it is then turned into a kind of bread that is eaten with most meals.
For those with a sweet tooth, try the pan de papas, a popular dessert. Lastly, if you wish to indulge in some wine, make sure you ask for the local tipple made from the Malvasias grapes.