Historically, the Majoreros lived under harsh conditions and consequently Majorera cuisine was not that elaborated, consisting mainly of stewed fish with legumes and vegetables. Nevertheless, this situation is changing and we can now enjoy much elaborated dishes made by innovative chefs that experiment with the typical ingredients and produce sophisticated dishes that still have a clear Canarian taste.
Generally speaking, Majorera cuisine is quite sober and its basic ingredients are pulses, fish, “gofio” (a typical Canarian flour made from roasted grain), goat and kid meat and the “mojos” (The typical Canarian sauces).
Fish dishes occupy a significant place in Majorera cuisine. “Pejines” (small fish of the same fish group as sardines, they are sun-dried, grilled and served with the “mojo” sauce) are considered a delicacy. Another fish delicacy is the “Viejas jareás”- Sparisoma cretense, European parrotfish, (sun-dried fish and served in a similar manner to the “pejines”).
The most renowned typical Majorero fish dish is, apart from the “sancocho”, the fish and peas casserole. The “sancocho” is a fish dish served with vegetables, boiled fish (tuna or “cherne”), “papas arrugás” (Canarian boiled potatoes) and “gofio”.
There are also a number of typical Majorero dishes made from goat and kid meat. Kids are served deep-fried in olive oil, whereas goat meat is generally served stewed.
It is also very typical in Majorera cuisine the “Queso Majorero” (Majorero cheese) which is made from goat milk. In recent years, this cheese has won several national and international awards.

Dinamatik. Copyright 2005.