Canarian food is not Spanish food in miniature — it's a distinct, Atlantic-facing cuisine built around fresh fish, gofio, mojo sauces and a remarkable volcanic-soil wine industry.
Papas arrugadas con mojo (wrinkly potatoes with red and green sauces). Sancocho (salt-fish stew). Conejo en salmorejo (rabbit in garlic-paprika marinade). Almogrote (cheese-and-pepper spread on bread). Bienmesabe (almond-honey dessert).
Guachinches in the north are family-run, seasonal home restaurants — the most authentic experience in the islands. The Mercado de África in Santa Cruz, La Laguna's Calle Heraclio Sánchez and Puerto de la Cruz's old town are the best independent dining streets.
Tenerife has five DO regions. Look for Listán Negro reds and Malvasía whites. Bodegas Monje and Suertes del Marqués are worth a visit.
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