Food

A fusion of Iberian, African, and Spanish-Caribbean influences—with a good dose of international tourist cuisine mixed in—Canarian cooking is lush with sub-tropical foodstuffs such as avocadoes, yams, pineapples, papayas, and the ubiquitous local bananas. Potatoes and tomatoes, planted here by Spaniards immediately following the discovery of the New World, also flourish in great profusion in the volcanic soil. Fish is abundant, and many dishes come accompanied by mojos—sprightly salsas made with mortar-pounded aromatics, such as garlic, chiles or herbs.