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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.

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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

Finally, although you’ll find fish practically everywhere, the most recommendable areas to eat meros (groupers), sargos (bream), gueldes (very small fish) and particularly, viejas, (a kind of white fish) both fried or simmered, are Bajamar and La Punta del Hidalgo, with a deeply-rooted fishing tradition. Local food is rightly famous for its quality, variety and the original tasty dishes, like the famous viejas from Punta de Hidalgo, brota (type of hake), cabrillas (comber), chernes (similar to groupers), abadejos (cod), murión (brown morel eels), chicharros (mackerel) and salemas, among many other local species, which are usually eaten with delicious hot sauces (mojo) the green one, made of coriander or the red one, made of hot red pepper plus papas arrugadas (small potatoes cooked in their skin).

The typical food of a people is quite revealing; the Canaries boast a large number of representative dishes, although the main idea was that the typical food only included gofio, pescado salado y mojos [gofio, salted fish and sauces]

Apart from this food, there are other dishes like puchero, which consists of vegetables and meat; sancocho, which is salted fish cooked with potatoes; papas arrugadas [small potatoes cooked in their skins], rabbit or kid goat meat en salmorejo sauce, goat meat in sauce; tollos [dogfish]; fish casserole; fresh fish en salmorejo, jareas [dried & salted fish] and particularly viejas sancochadas [parrot fish boiled with potatoes and vegetables], which is one of the most delicious and healthiest fish ever, among many other dishes.

As for cakes, there is a wide range of options including queso de almendra [almond cheese], almendrados [almond cakes], rapaduras [cone-shaped honey and almond cake], bienmesabe [almond-based paste], marquesotes [cake covered with syrup], quesadillas [fresh cheese cake], truchas de batata y cabello de ángel [pastry filled with sweet potato and pumpkin with syrup], frangollo [dessert made of coarse corn flour, honey, almonds, raisins and cinnamon], rosquetes [ring-shaped pastries]…