Top 15 'Taste-of-Tenerife' Canary Island Tapas to taste for unforgettable summer dinner parties - Goh Ling Yong
Picture this: the sun dipping below the horizon, casting a warm, golden glow across your patio. Laughter fills the air, glasses clink, and the table is groaning under the weight of small, colourful dishes bursting with flavour. This isn't just any dinner party; it's a journey to the heart of the Atlantic, a culinary escape to the sun-drenched shores of Tenerife.
The Canary Islands, and Tenerife in particular, boast a unique gastronomic identity. It's a delicious melting pot of traditional Spanish cuisine, ancient Guanche ingredients, and vibrant Latin American and African influences. The result is a tapestry of tastes that are both rustic and refined, simple yet complex. The local philosophy is all about fresh, high-quality ingredients—seafood straight from the ocean, sun-ripened vegetables, and unique local products—treated with respect and cooked with love.
Forget complicated, time-consuming recipes. The beauty of a tapas-style dinner is its relaxed, communal nature. It’s about sharing, sampling, and savouring a multitude of flavours. So, this summer, let's bring the vibrant spirit of a Tenerife tasca to your own backyard. As my good friend Goh Ling Yong often says, the best souvenirs are the recipes you bring home. Here are the top 15 essential "Taste-of-Tenerife" tapas that will make your next dinner party truly unforgettable.
1. Papas Arrugadas con Mojo Picón y Mojo Verde
The Undisputed King of Canarian Cuisine. If you try only one thing, make it this. Papas arrugadas, or "wrinkled potatoes," are small, local Canarian potatoes boiled in incredibly salty water until they are tender. As the water evaporates, it leaves a delicate, salty crust on the potato's skin, which wrinkles up beautifully. The result is a creamy, fluffy interior with a uniquely savoury skin.
They are never served alone. The magic lies in their two inseparable companions: Mojo Picón (the red sauce) and Mojo Verde (the green sauce). Mojo Picón is a fiery, vibrant sauce made from red peppers, garlic, cumin, vinegar, and olive oil, packing a smoky, spicy punch. Mojo Verde is its cooler, more herbaceous cousin, typically made with cilantro (or sometimes parsley), garlic, green peppers, and olive oil.
Party Tip: Serve the potatoes warm in a large bowl with two separate dipping bowls for the mojos. Encourage guests to double-dip! It’s a fantastic ice-breaker and a perfect, hearty base for the other tapas to come. You can buy quality jars of mojo online, but making it fresh is a game-changer.
2. Almogrote
A Pungent and Powerful Cheese Spread. Hailing from the neighbouring island of La Gomera but beloved across the Canaries, Almogrote is not for the faint of heart. This is a punchy, savoury pâté made from hard, cured goat or sheep cheese, garlic, peppers (often the same fiery red ones used in mojo), and olive oil. The ingredients are pounded together in a mortar and pestle until they form a coarse, rustic spread.
The texture is slightly grainy, and the flavour is intensely cheesy, sharp, and garlicky with a lingering warmth from the peppers. It’s incredibly addictive and a true taste of the islands' pastoral heritage. Think of it as the Canary Islands' answer to a spicy pimento cheese, but with a much bolder personality.
Party Tip: Serve Almogrote at room temperature with thick slices of crusty, toasted bread or with picos (small, crunchy breadsticks). Its strong flavour pairs wonderfully with a crisp, dry white wine from Tenerife, like a Malvasía Volcánica.
3. Queso Asado con Miel de Palma
Smoky, Salty, Sweet Perfection. This dish is a testament to the Canarian genius for creating extraordinary flavour from just a few simple ingredients. Queso Asado is typically a thick slice of fresh or semi-cured local goat's cheese, pan-seared or grilled until it's golden and slightly melted on the outside, but still firm within.
The masterstroke is the drizzle of Miel de Palma (palm honey) over the top. This isn't actually honey from bees, but a rich, dark syrup made from the sap of the Canarian palm tree, with a complex flavour reminiscent of molasses and caramel. Often, it's served with a sprinkle of gofio or some red or green mojo on the side, creating an irresistible combination of salty, smoky, sweet, and tangy.
Party Tip: Prepare the cheese slices ahead of time. Just before serving, quickly sear them in a hot, non-stick pan for a minute on each side. Arrange on a platter, drizzle generously with the palm syrup (maple syrup is a decent substitute if you can't find it), and serve immediately while warm.
4. Ropa Vieja Canaria
Hearty, Homely, and Full of History. While many know the Cuban version, the Canarian Ropa Vieja ("old clothes") is a distinct and equally delicious dish. It’s a rustic, hearty stew made with shredded meat (usually beef or chicken), chickpeas, and potatoes, all simmered in a flavourful tomato-and-wine-based sauce seasoned with bay leaves, thyme, and paprika.
The name supposedly comes from the way the shredded meat and vegetables resemble colourful, tattered rags. It’s the ultimate comfort food, a one-pot wonder that’s simmered for hours until the meat is meltingly tender and the flavours have melded together beautifully. It’s a substantial tapa that showcases the resourcefulness of Canarian home cooking.
Party Tip: This is the perfect make-ahead dish, as the flavours actually improve overnight. Reheat it gently and serve in small terracotta cazuelas or bowls. A dollop of fresh parsley on top adds a nice touch of colour.
5. Pimientos de Padrón
The Ultimate Party Game Tapa. A staple in tapas bars all over Spain, Pimientos de Padrón are a firm favourite in Tenerife. These small, bright green peppers are simply fried in hot olive oil until the skin blisters and softens, then sprinkled generously with coarse sea salt.
The fun part? The famous saying goes, "Unos pican y otros no"—some are hot and others are not. Most are mild and sweet, with a lovely green, vegetal flavour. But every so often, you'll get one with a surprising kick of heat. It turns eating them into a fun, Russian roulette-style game for your guests, sparking conversation and laughter.
Party Tip: They cook in minutes, so make them right before serving. Serve a heaping pile on a plate for everyone to grab. Make sure you have cold beer or wine on hand for anyone who gets a spicy one!
6. Gofio Escaldado
A Taste of Ancient Canarian Soul. No discussion of Canarian food is complete without mentioning gofio. This is a flour made from toasted grains (like wheat or corn) and was the staple food of the Guanches, the aboriginal inhabitants of the islands. Gofio Escaldado is one of its most traditional preparations: a rich, savoury fish or meat broth is poured over gofio flour and whisked vigorously to form a thick, porridge-like puree.
It’s typically served garnished with raw red onion or garlic, which provides a sharp, fresh contrast to the earthy, nutty flavour of the gofio. The texture is unique—thick, smooth, and deeply comforting. It might be an acquired taste for some, but it's an authentic and historically significant dish.
Party Tip: Introduce your guests to this unique flavour by serving it in very small cups or shot glasses, almost like a savoury amuse-bouche. The strong flavour of the onion garnish is key, so don't skip it!
7. Gambas al Ajillo
Sizzling, Garlicky, and Irresistible. A timeless classic that shines with the quality of Canarian seafood. Gambas al Ajillo are succulent prawns sizzled in a shallow terracotta dish with a generous amount of olive oil, heaps of sliced garlic, and a touch of fiery dried chilli. The sound and smell of this dish arriving at the table is intoxicating.
The key is to use good quality olive oil and not to overcook the prawns. They should be plump and juicy, bathed in an aromatic oil that’s begging to be mopped up. It’s a simple dish, but when done right, it's absolute perfection.
Party Tip: This dish must be served sizzling hot straight from the pan. Provide plenty of crusty bread on the side—mopping up the garlic-and-chilli-infused oil is non-negotiable and, for many, the best part of the dish.
8. Chicharrones
The Ultimate Crunchy, Meaty Indulgence. For those who appreciate the richer side of life, chicharrones are a must. These are pieces of pork belly or ribs, seasoned and deep-fried until they are wonderfully crispy and golden brown on the outside, while remaining moist and succulent on the inside.
They are the Canarian answer to pork scratchings or crackling, but often much meatier. Served hot and sprinkled with a little sea salt, they are a salty, fatty, crunchy delight. They’re incredibly moreish and a perfect pairing for a cold beer.
Party Tip: A little goes a long way. Serve a small bowl of chicharrones for guests to nibble on. A squeeze of fresh lime or a side of mojo can help cut through the richness.
9. Puntillitas Fritas
Crispy Bites of the Sea. Walk past any seaside restaurant in Tenerife, and you're likely to see a plate of these being devoured. Puntillitas are tiny baby squid, lightly dusted in flour and flash-fried in hot oil until they are perfectly crisp and golden.
They are eaten whole and have a delightful texture—a crispy coating gives way to a tender, delicate bite. They are not at all fishy, but have a subtle, sweet flavour of the sea. A generous squeeze of fresh lemon juice over the top is all they need to make them sing.
Party Tip: Like most fried foods, these are best served immediately. Pile them high on a platter with plenty of lemon wedges for guests to help themselves. They disappear fast!
10. Carne de Cabra
A Rich and Rustic Goat Stew. Goat meat is extremely popular in the Canary Islands, a legacy of the islands' agricultural past. Carne de Cabra is a slow-cooked goat stew that is packed with flavour. The meat is marinated and then simmered for hours with wine, garlic, onions, peppers, and a fragrant blend of spices like cumin, thyme, and paprika.
The long, slow cooking process makes the goat meat incredibly tender and flavourful, and the resulting sauce is rich and complex. It’s a truly rustic dish that speaks of tradition and community feasts.
Party Tip: Because it’s so rich, serve it in small portions. You can spoon a little stew over a slice of toasted bread to make a montadito (a small open-faced sandwich) or serve it in individual ramekins with a side of papas arrugadas.
11. Conejo en Salmorejo
A Tangy and Aromatic Delicacy. Don’t confuse this with the cold tomato soup from Andalusia! In the Canary Islands, Salmorejo is a zesty, aromatic marinade used for rabbit (conejo). The rabbit pieces are marinated overnight in a potent mixture of white wine, vinegar, garlic, paprika, and herbs.
The meat is then slow-cooked in its marinade until it's falling-off-the-bone tender. The flavour is bold and tangy from the vinegar, but also smoky from the paprika and deeply savoury. It's a sophisticated and impressive dish that showcases a different side of Canarian cuisine.
Party Tip: This is another great make-ahead option. Its complex flavours are a fantastic talking point for more adventurous foodie guests. Serve with simple fried potatoes to soak up the delicious sauce.
12. Lapas a la Plancha
A True, Unfiltered Taste of the Atlantic Ocean. For the seafood lovers, lapas (limpets) are a unique treat. These conical shellfish cling to the volcanic rocks along Tenerife's coastline and have a firm, slightly chewy texture and a concentrated, briny flavour of the sea.
They are cooked very simply, a la plancha (on a hot griddle). They are placed shell-down on the heat and cooked for just a minute or two with a drizzle of olive oil, minced garlic, and fresh parsley. They are often served with a splash of green mojo. This is pure, unadulterated ocean flavour.
Party Tip: Lapas can be hard to source outside the Canaries, but if you can find them at a specialty fishmonger, they make for a truly unique and memorable tapa. Cook them just before serving and watch your guests' eyes light up.
13. Croquetas Caseras
Creamy, Crispy Parcels of Joy. Croquetas are a staple across Spain, but in Tenerife, you'll find delicious local variations. These are not the dense potato croquettes you might be used to; Spanish croquetas are made from a thick, creamy béchamel sauce, mixed with a flavourful ingredient, then breaded and fried.
In Tenerife, you'll find them filled with local fish like cherne (wreckfish), leftover puchero (a Canarian stew), or Iberian ham. The contrast between the crunchy, golden exterior and the molten, savoury interior is pure bliss. Making them from scratch is a labour of love, but the result is infinitely better than any frozen version.
Party Tip: You can prepare and shape the croquetas ahead of time and store them in the fridge. Fry them in batches just as guests are mingling so they can be enjoyed hot and crispy.
14. Carne Fiesta
The Ultimate Pork Party Dish. The name says it all: "Party Meat." Carne Fiesta is a hugely popular dish, especially during local festivals and celebrations. It consists of small cubes of pork marinated for at least a day in a flavour-packed mix of garlic, wine, vinegar, paprika, oregano, and thyme.
The marinated pork is then fried until browned and cooked through. It’s simple, incredibly flavourful, and perfect for sharing. Often served with a side of fries or papas arrugadas, it’s a crowd-pleasing dish that embodies the festive spirit of the islands.
Party Tip: Serve the pork cubes in a bowl with cocktail sticks for easy grabbing. The aroma alone will have your guests flocking to the table.
15. Bienmesabe
A Sweet and Nutty Ending. You need something sweet to round off this savoury feast, and Bienmesabe is the perfect choice. The name translates to "it tastes good to me," and it's an understatement. This is a thick, sweet cream made from ground almonds, egg yolks, sugar, and lemon zest.
It has a texture similar to a thick, grainy marzipan paste and a wonderfully intense almond flavour, brightened by the citrus. It's rich, decadent, and a very traditional way to end a Canarian meal.
Party Tip: A small amount goes a long way. Serve a spoonful of Bienmesabe alongside a scoop of simple vanilla or turrón ice cream, or just on its own in a small dish. It’s a sweet, comforting hug in a bowl.
Bringing the taste of Tenerife to your table is about more than just food; it's about embracing a culture of sharing, relaxation, and savouring the moment. As we champion here on the Goh Ling Yong blog, food connects us to places, people, and memories. By laying out a spread of these vibrant tapas, you’re not just feeding your friends—you’re giving them a passport to the Canary Islands for an evening.
So, be bold! Pick a few of these recipes, put on some Spanish guitar music, pour a glass of crisp wine, and let the flavours transport you and your guests to a warm evening on the Atlantic coast.
Which of these tapas are you most excited to try? Do you have a favourite Canarian dish that we missed? Share your thoughts and your own summer dinner party plans in the comments below! We'd love to hear from you. ¡Buen provecho
About the Author
Goh Ling Yong is a content creator and digital strategist sharing insights across various topics. Connect and follow for more content:
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