Gastronomy

The cuisine that can be sampled in the municipality is the same as that found throughout Tenerife, with potatoes with mojo sauce, pork and toasted gofio being the most typical dishes. However, both in terms of pastries and other dishes, there are some dishes that are unique to the municipality. This is the case, for example, with the famous “Laguneros” sweets, which are mille-feuille doughnuts filled with angel hair. Among the desserts, highlights include leche asada (baked milk), cakes and biscuits, and frangollo, which is made from cornmeal with raisins, almonds and honey, and is very typical in the neighbourhoods on the outskirts of the city. Of particular importance to lovers of delicacies and fine cuisine are the sweets made by hand by the Claras and Catalinas nuns.

With regard to wines, it is worth highlighting the high-quality red and rosé wines produced on several estates in the municipality, as well as in much of the north-eastern region, which are awarded the Tacoronte-Acentejo designation of origin. Similarly, these wines pair well with the mild goat and sheep cheeses produced in the municipality, many of which can be purchased at the market in La Laguna.

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In mountain areas The most common dish is wrinkled potatoes with spicy mojo sauce and rabbit in salmorejo sauce, as well as the goat meat prepared, which can be enjoyed in many restaurants both in the capital and in the northernmost towns, from Valle Guerra to Ortigal, Guamasa and Los Rodeos, where the tasty dishes of potatoes with pineapples and ribs with green mojo sauce. The tasty escaldón de gofio (toasted cornmeal) and the Canarian stew made with pumpkin, carrots, cabbage, corn, beans, potatoes, sweet potatoes and some beef and chicken are two other great examples of La Laguna cuisine, as well as hearty first courses in terms of both carbohydrates and flavour. Los potajes de berros, de verdura y de lentejas son también primeros platos de comida canaria muy destacados y apreciados en todas las mesas de las casas o restaurantes laguneros.

*Source: GEVIC

Finally, although fish can be eaten practically anywhere in the municipality, the most recommended areas for eating grouper, sea bream, gueldes and, above all, parrotfish, both fried and stewed, are the towns of Bajamar and Punta del Hidalgo, coastal areas with a long fishing tradition. The local cuisine is rightly famous for the quality, variety and originality of its most delicious traditional dishes, such as the famous vejas from Punta de Hidalgo, brota, cabrillas, chernes, grouper, pollock, murión, chicharros and salemas, among many other species native to the islands, which are usually accompanied by delicious mojo sauces, such as cilantro or mojo colorado, and papas arrugadas (wrinkled potatoes).

The typical food of a town is a very important expression of its culture. In this sense, the Canary Islands also have a large number of very representative dishes, despite the belief that typical fare is limited to gofio, salted fish and mojo sauces.

In addition to these foods, we have dishes such as puchero, made with vegetables and meat; sancocho, which is salted fish cooked with potatoes; papas arrugadas (wrinkled potatoes); rabbit or kid in salmorejo sauce; goat meat in sauce; tollos, fish casserole, fresh fish in salmorejo sauce, jareas and, most notably, ‘viejas sancochadas’, which is one of the most delicious and healthy fish, among many other dishes.

But there is a wide variety and richness in pastries, such as almond cheese, almond cakes, rapaduras, bienmesabe, marquesotes, quesadillas, sweet potato truchas and angel hair, frangollo, cakes, rosquetes…

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