The food and drink in the municipality is the typical food you can enjoy across the island, with the main dishes including papas con mojo [potatoes cooked in their skins plus hot sauces], ‘carne de cochino’ [pork] and gofio tostado [toasted flour]. However, when it comes to cakes, La Laguna has its very own specialities. For example, the famous ‘Laguneros’, puff pastry filled with cabello de ángel. Other desserts include leche asada, baked cakes and biscuits, and ‘Frangollo’, which is made of corn flour, raisins, almonds and honey. This is very typical in the neighbourhoods on the outskirts of town. A special treat for lovers of delicacies are the handmade cakes of the Claras and Catalinas nuns.
Regarding wines, there are very good reds and rosés made in different areas of the municipality and in the northeast area of Tenerife known as Tacoronte-Acentejo. These wines are a good match for locally produced tender goat and sheep cheeses, many of which can be bought in La Laguna market.
In the mountain areas the most common dish is papas arrugadas con mojo picón y conejo en salmorejo, [potatoes with hot sauce and rabbit] and carne de cabra [goat meat], to be found in many restaurants both in town and in villages in the north from Valle Guerra to El Ortigal, Guamasa and Los Rodeos, where other tasty dishes include papas con piñas y costillas con mojo verde [potatoes with corncob and ribs with green hot sauce]. The delicious escaldón de gofio and puchero canario made up of pumpkin, carrot, cabbage, corncob, sweet potato and some beef or chicken are two other icons of La Laguna cuisine. There are also some first courses rich in carbohydrates and flavour like the watercress, vegetable, lentils potajes [thick soups] which are highly appreciated in every household or restaurant in La Laguna.
*Source: GEVIC
