Fuerteventura RestaurantsIn all of the Tourist resorts on the island you can find exactly the types of restaurants that you would expect in a Tourist Resort: Chinese, Italian, Tex-Mex, French, International, All-day English Breakfasts etc. as well as some genuine Canarian Restaurants that serve Fresh locally-produced food. The quality varies considerably as do the prices, but a good meal with wine will usually cost quite a lot less than in the UK.
As you would expect with this being an Island, Fish and Seafood feature predominantly in the Island's cuisine. The Goat is the other major influence (Goats are everywhere in Fuerteventura) and local Goat's Cheese can be found on most menus and Kid Meat can be found on some.
Traditional Fuerteventura fare
Queso Majorero (Fuerteventura Goat's Cheese)
Cheese made from milk from the local Goats, often sealed with Paprika, Gofio or Oil.
It is the only Goat's cheese in Spain to have earned the prestigious Denominación de origen from the Spanish Government.
Papas Arrugadas (Wrinkly Potatoes)
Papas Arrugadas are small potatoes boiled in very salty water (originally sea water), enough salt should be added to the water so that the potatoes float. When the potatoes are cooked, most of the water is drained from the saucepan and the lid is replaced with a tea towel. After about two minutes the potatoes will have become wrinkly.
Papas Arrugadas are nearly always served with Mojo.
There are several varieties of this tasty sauce, with most common being the red and green types that are served in nearly every restaurant. The sauce is made with Garlic, Olive Oil, Vinegar and depending on the exact recipe (everyone has their own), Red Pepper, Paprika or Fresh Coriander.
Gofio is a type of toasted Corn Flour, which was for a long time the staple of the Canarios (and the reason for the Windmill).
Mixed into a paste with with flour and oil, it was used as an alternative to bread and this paste is used today as part of desserts and as a compliment to other dishes. Canarios often add Gofio to Potaje.
This is a type of stew made with (depending on the recipe, there are several types) Lentils, Chickpeas, Potatoes, Meat and various vegetables. Originally considered a “poor man's dish”, it is now served in many fine restaurants and is particularly popular in the Winter (or as much as there is a Winter here).
These shellfish are typically served a la plancha (grilled) with a little Mojo Verde (Green Mojo Sauce) on top.
Places where you can eat fresh fish
Morro Jable (The old part)
Most small (non-resort) coastal villages
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