Five must-eat Canary Island dishes

Canarians traditionally use a flour called gofio, which is milled from roasted grains high in protein, fiber, and vitamins. It's been a part of the Canary Islands' culinary repertoire for generations, showing up in everything from bread to dessert. Gofio may be prepared as a porridge or a sweet dessert by combining it with water and honey. It's also great for thickening things like soups and stews.

Conejo en salmorejo is a traditional island dish consisting of a robust rabbit stew. Simmering the rabbit in a tomato-based sauce after being marinated in garlic, vinegar, paprika, and other spices. The final result is beef that is flavorful and delicate, ideal for a cozy evening in.

Bienmesabe is a delicious dish loved by people all around the Canary Islands. It lives up to its moniker, which means "tastes delicious to me," in Spanish. Almond trees abound on the island of Gran Canaria, thus the local dish there is a custard-like combination of powdered almonds, sugar, egg yolks, and lemon zest. This dessert is especially popular in the city of Tejeda. It's a nice way to cool off after a heavy lunch.

Ropa vieja, literally "old garments," is a cuisine with no connection to clothing at all that originated in the Spanish colonies in the Caribbean. Shredded beef and other vegetables are cooked slowly in a tomato-based sauce.