Among the signs of identity of a town is its gastronomy and this is the reflection of the dedication and zeal of its inhabitants in the collection and transformation of the closest foods.
If we delve a little into our history we will see that to a greater or lesser extent meat, fish, some shellfish, legumes, cereals and vegetables made up the diet of our ancestors. From them, sancocho, millet broth, wheat broth, chickpea stews, peas, lentils or beans, meat compounds, fish broth, goat meat, potato broth, marinated meats, have come down to us as traditional dishes. seafood noodles, coastal style ropavieja, etc. but if it were necessary to choose a representative food of past times, it would be, without a doubt, gofio.
Gofio is a toasted flour that is obtained from cereals and legumes generally mixed (millet, barley, wheat, rye, chickpeas or peas) that, kneaded, baked, stirred or simply added to milk or infusions, served as a companion to almost all meals.
As elaborated desserts, the frangollo, mantecados, donuts, biscuits, mommy breads, pampering or trout in their variants of sweet potato, angel hair or chickpea. And the seasonal fruit: grapes, watermelon, melon, picon figs, fig trees, etc.
We must not forget the Canarian sauce par excellence, the mojo, which in its many variants enriches and adds a touch of color and flavor to the dishes.