Side, Snack, Appetizer

Aguacate relleno

Avocado stuffed with shrimp, rice, tuna, ground beef

Side, Snack, Appetizer

Almogrote

Almogrote is a soft paste made from hard cheese, peppers, olive oil, garlic, and other ingredients, which is typically eaten spread on toast. it is native to la gomera in the canary islands.

Breakfast

Arepa

Arepa (spanish pronunciation: [aˈɾepa]) is a type of food made of ground maize dough, eaten in the northern region of south america since pre-columbian times, and notable primarily in the cuisine of colombia and venezuela, but also present in the cuisines of bolivia and other countries.it is commonly eaten in those countries and can be served with accompaniments such as cheese, cuajada (fresh cheese), various meats, chicken, avocado, or diablito (deviled ham spread). it can also be split to make sandwiches. sizes, maize types, and added ingredients vary its preparation. it is similar to the mexican gordita, the salvadoran pupusa, the ecuadorian tortilla de maíz and the panamanian tortilla or changa.

Side, Snack, Appetizer

Arepa

Arepa (spanish pronunciation: [aˈɾepa]) is a type of food made of ground maize dough, eaten in the northern region of south america since pre-columbian times, and notable primarily in the cuisine of colombia and venezuela, but also present in the cuisines of bolivia and other countries.it is commonly eaten in those countries and can be served with accompaniments such as cheese, cuajada (fresh cheese), various meats, chicken, avocado, or diablito (deviled ham spread). it can also be split to make sandwiches. sizes, maize types, and added ingredients vary its preparation. it is similar to the mexican gordita, the salvadoran pupusa, the ecuadorian tortilla de maíz and the panamanian tortilla or changa.

Side, Snack, Appetizer

Arroz amarillo

Yellow rice is a traditional yellow-colored rice dish in spanish, iranian, west asian, moroccan, ecuadorian, peruvian, caribbean, portuguese, filipino, afghan, indian, sri lankan, south african and indonesian cuisines. it is made using white rice made yellow with annatto, saffron or turmeric, ingredients used to give the rice its yellow color.south african yellow rice, with its origins in cape malay cuisine, is traditionally made with raisins, sugar, and cinnamon, making a very sweet rice dish served as an accompaniment to savoury dishes and curries.in sri lanka, it is known as kaha buth and draws from both indonesian and sri lankan influences.in indonesia it is known as nasi kuning. in the philippines it is known as kuning.

Drink

Barraquito

Barraquito (spanish pronunciation: [bara'kito]) is a coffee liqueur commonly available on tenerife (one of the canary islands), also known as zaperoco.

Main

Beef

Beef is the culinary name for meat from cattle (bos taurus). in prehistoric times, humans hunted aurochs and later domesticated them. since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. today, beef is the third most widely consumed meat in the world, after pork and poultry. as of 2018, the united states, brazil, and china were the largest producers of beef. beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. beef contains protein, iron, and vitamin b12. along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

Dessert, Sweet

Bienmesabe canario

Bienmesabe (spanish: "it tastes good to me") is a sweet spanish dessert prepared with honey, egg yolk, and ground almonds as primary ingredients. its consistency significantly varies depending upon preparation methods used. the dessert is also popular in the cuisine of the canary islands. it has been described as influenced by moorish cuisine. several variations of the dessert exist.

Side, Snack, Appetizer

Biscotti

Biscotti (; italian pronunciation: [biˈskɔtti]; english: biscuits), known also as cantucci ([kanˈtuttʃi]), are italian almond biscuits that originated in the tuscan city of prato. they are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally vin santo.

Dessert, Sweet

Bizcocho de gofio

Sponge cake made with gofio, raisins, nuts, lemon, cinnamon, aniseed

Main

Calamares a la romana

Deep-fried squid

Main

Caldillo de perro

Caldillo de perro (literally "dog soup") is a fish soup of andalusia (southern spain). the name is said to come from "el perro," the nickname of a shipboard cook in el puerto de santa maría. the main ingredients are hake, garlic, olive oil, lemons, and seville oranges. it is customarily served with sour orange juice. it is a common dish in the fishing districts.the fresh fish stock is cut into slices and seasoned with salt. the soup is traditionally cooked in a clay pot. olive oil, garlic, onions, leeks, carrots, and parsley (with mussels occasionally added) are brought to a boil and then gently simmered for approximately 30 minutes. the sliced fish is added at the end and served with sour orange juice and white bread. the soup is served hot and freshly cooked.

Main

Caldo de papas

Potato soup

Main

Caldo de pescado

Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. traditionally, soups are classified into two main groups: clear soups and thick soups. the established french classifications of clear soups are bouillon and consommé. thick soups are classified depending upon the type of thickening agent used: bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes. fish soups are similar to fish stews, and in some cases there may not be a clear distinction between the two; however, fish soups generally have more liquid than stews.fish soups have been made since early times. some soups are served with large chunks of fish or vegetables left in the liquid, while a broth is a flavored liquid usually derived from simmering a food or vegetable for a period of time in a stock. bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or puree of vegetables or fruits. cream soups are flavored broths thickened with a white sauce. although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. similar to a bisque, chowders are thick soups usually containing seafood and potatoes, milk and cream.

Side, Snack, Appetizer

Canarian mojo

Mojo (spanish pronunciation: [ˈmoxo], from portuguese molho [ˈmoʎu], meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties (called pimienta in the canary islands), garlic, paprika (called pimentón in spain), cumin or coriander, and other spices. mojo originated in the canary islands, where the main varieties are green mojo (mojo verde), red mojo (mojo rojo) and spicy red mojo (mojo picón). other countries have recipes similar to mojo, where acidic ingredients such as vinegar, lemon, orange, or lime juice may be used.

Main

Carajacas

Liver, typically beef or veal, sliced, marinated with garlic, spicy peppers, paprika, herbs, wine and olive oil, then fried, serve with bread

Main

Carne de cabra compuesta

Stewed goat with onion, red wine, bell peppers, spicy peppers, herbs

Main

Carne fiesta

Marinated pieces of pork fried in a pan, serve with fries

Main

Chicken

The chicken (gallus domesticus) is a domesticated junglefowl species, with attributes of wild species such as the grey and the ceylon junglefowl that are originally from southeastern asia. rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. a male that has been castrated is a capon. an adult female bird is called a hen and a sexually immature female is called a pullet. originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the hellenistic period (4th–2nd centuries bc). humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets. chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion as of 2018, up from more than 19 billion in 2011. there are more chickens in the world than any other bird. there are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature. genetic studies have pointed to multiple maternal origins in south asia, southeast asia, and east asia, but the clade found in the americas, europe, the middle east and africa originated from the indian subcontinent. from ancient india, the chicken spread to lydia in western asia minor, and to greece by the 5th century bc. fowl have been known in egypt since the mid-15th century bc, with the "bird that gives birth every day" having come from the land between syria and shinar, babylonia, according to the annals of thutmose iii.

Side, Snack, Appetizer

Cochinilla de Canarias

The cochineal ( koch-ə-neel, koh-; koch-ə-neel, koh-; scientific name: dactylopius coccus) is a scale insect in the suborder sternorrhyncha, from which the natural dye carmine is derived. a primarily sessile parasite native to tropical and subtropical south america through north america (mexico and the southwest united states), this insect lives on cacti in the genus opuntia, feeding on plant moisture and nutrients. the insects are found on the pads of prickly pear cacti, collected by brushing them off the plants, and dried. the insect produces carminic acid that deters predation by other insects. carminic acid, typically 17–24% of dried insects' weight, can be extracted from the body and eggs, then mixed with aluminium or calcium salts to make carmine dye, also known as cochineal. today, carmine is primarily used as a colorant in food and in lipstick (e120 or natural red 4). carmine dye was used in the americas for coloring fabrics and became an important export good in the 16th century during the colonial period. production of cochineal is depicted in the codex osuna (1565). after synthetic pigments and dyes such as alizarin were invented in the late 19th century, use of natural-dye products gradually diminished. fears over the safety of artificial food additives renewed the popularity of cochineal dyes, and the increased demand has made cultivation of the insect profitable again, with peru being the largest producer, followed by mexico, chile, argentina and the canary islands.other species in the genus dactylopius can be used to produce "cochineal extract", and are extremely difficult to distinguish from d. coccus, even for expert taxonomists; that scientific term from the binary nomenclature, and also the vernacular "cochineal insect", may be used (whether intentionally or casually, and whether or not with misleading effect) to refer to other biological species.

Side, Snack, Appetizer

Coliflor rehogada

Braised or fried cauliflower

Main

Conejo en salmorejo

Rabbit in salmorejo sauce, made with pureed tomato and bread

Main

Costillas con piña

Ribs with corn on the cob

Dessert, Sweet

Dulce de guayaba

Goiabada ([goja'badɐ]; from goiaba, guava] is a dessert throughout the portuguese-speaking countries of the world, dating back to the colonial days in brazil, where guavas were used as a substitute for the quinces used to make marmelada (quince cheese). an abundance of sugar and slave labour were crucial for its confection, in large cauldrons cooking over a slow fire. it is a conserve made of red guavas and sugar. in rural areas of brazil, it is still commonly made at home for family use or by home industry outlets (traditional recipes) or as processed food. it is a deep slightly bluish red colour, sometimes a very dark hue of red. very similar to goiabada dessert is the closely related colombian bocadillo, also made from guava but with more sugar. it is known as guava paste or guava cheese throughout the english-speaking americas, especially the caribbean and dulce de guayaba, barra de guayaba, pasta de guayaba, bocadillo or guayabate in spanish-speaking americas. it is commercially available, most often packaged in flat metal cans, or as long rectangular blocks in chipboard boxes. it is called perad in goa (india), a former portuguese colony. in brazil, goiabada is often eaten with minas cheese. this combination is referred to as "romeo and juliet." it is also popular spread on toast at breakfast. in portugal, it is used as the filling of the popular bolo de rosas (rose cake) in which a layer of pastry is covered with goiabada, then rolled and cut into pieces that resemble roses. this same cake is called rocambole in brazil, and also uses a layer of pastry covered with goiabada, then rolled and served, as a swiss roll. another popular dessert is the bolo de rolo. goiabada may come in many widely different possible textures, ranging from a thin paste, meant to be eaten with a spoon or spread on bread or cakes, to very hard slabs that can be sliced with a knife only with some difficulty. canned varieties are usually half-way between those extremes, being easily cut into soft slices. the many different kinds of goiabada depend on the type of guava, the proportion of sugar, the amount of water, and the cooking process.

Main

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

Side, Snack, Appetizer

Flor de Guía

Flor de guía cheese is a spanish cheese (spanish: queso de flor de guía) made on the island of gran canaria in the canary islands. it has denomination of origin protection. the cheese is classified as fatty or semi-fatty and made from the milk from canarian sheep, with milk from canarian cows and/or goats. the milk from the sheep must constitute at least 60% and cows’ milk content must never exceed 40%. goat milk must never exceed 10% of the mixture. the cheese is presented in flat cylindrical cheeses which normally measure 4–8 cm (1.5-3 inches) high and 20–30 cm (8-12 inches) across and weighing between 2 and 5 kg (4.5-11 pounds). the cheese gets its name from an area in northern gran canaria called santa maría de guía, where the cheese is made, and ‘flor’ from the fact that juice from the flowerheads of a species of cardoon and globe artichoke are used to curdle the milk.

Dessert, Sweet

Frangollo

Frangollo is a canarian dessert dish, made from milk, millet or maize flour, lemon, eggs, sugar, butter, raisins, almonds, and cinnamon. many variations exist, for example replacing the milk with water, or adding aniseed.

Side, Snack, Appetizer

Fruit

Avocados, papayas, bananas, tomatoes

Main

Goat

Goat meat or goat's meat is the meat of the domestic goat (capra aegagrus hircus). the common name for goat meat is simply "goat", though meat from adult goats is referred to as chevon, while that from young goats can be called capretto (it.), cabrito (sp. and por.) or kid. in south asian and caribbean cuisine, mutton commonly means goat meat. in south asia, where mutton curry is popular, "mutton" is used for both goat and lamb meat. the culinary name "chevon", a blend of chèvre 'goat' and mouton 'sheep', was coined in 1922 and selected by a trade association; it was adopted by the united states department of agriculture in 1928.: 19  according to market research, consumers in the united states prefer "chevon" to "goat" "cabrito", a word of spanish and portuguese origin, refers specifically to the meat of a young, milk-fed goat. it is also known as chivo.

Side, Snack, Appetizer

Gofio Canario

Flour made from roasted wheat, corn, barley, nuts, peas, beans, from canary islands, spain

Main

Gofio escaldado

Thick porridge made with gofio, broth or stock, garlic, onion, olive oil, fish, meat, mojo sauce, serve with onion wedges or bread

Side, Snack, Appetizer

Guasacaca

Avocado salsa, serve with tacos, salads, grilled steak, arepas, empanadas, fried cassava, fried plantains, tequenos

Dessert, Sweet

Guirlache

Almond and hazelnut brittle, other nuts are used as well

Dessert, Sweet

Huevos moles

Egg yolk and lemon curd dessert

Side, Snack, Appetizer

Jamón Serrano

Dry-cured ham

Drink

Listán Negro

Listán negro (not to be confused with listán prieto) is a red spanish wine grape variety that is widely planted in the canary islands, particularly on the island of tenerife where it is a permitted variety in the denominaciones de origen (do) wines of tacoronte-acentejo, valle de la orotava, ycoden-daute-isora, and valle de güímar. it is also permitted in the spanish wine regions of el hierro, gran canaria, la gomera, la palma, lanzarote. more than 5,000 hectares (12,000 acres) of the listán negro grape variety are planted across the canary islands.in 2007, dna fingerprinting done by the centro nacional de biotecnología in madrid, spain discovered that the mission grape that was widely planted in the earliest new world vineyards in the america was a genetic match to listán prieto. despite the genetic match, there is enough clonal variation that has occurred over the centuries of geographical separation that the mission grape of the americas and the listán prieto grape of the canary islands are classified by the vitis international variety catalogue as two separate grape varieties. part of the variation is likely because some of earliest plantings by the spanish missionaries were from grape seeds which are the result of pollination and sexual propagation and thus more likely to have slight differences from the parent vine than propagation through cuttings.

Drink

Los Berrazales coffee

Side, Snack, Appetizer

Majorero

Drink

Malvasia Fina

Malvasia (italian pronunciation: [malvaˈziːa], also known as malvazia) is a group of wine grape varieties grown historically in the mediterranean region, balearic islands, canary islands and the island of madeira, but now grown in many of the winemaking regions of the world. in the past, the names malvasia, malvazia, and malmsey have been used interchangeably for malvasia-based wines; however, in modern oenology, "malmsey" is now used almost exclusively for a sweet variety of madeira wine made from the malvasia grape. grape varieties in this family include malvasia bianca, malvasia di schierano, malvasia negra, malvasia nera, malvasia nera di brindisi, malvasia di candia aromatica, malvasia odorosissima, and a number of other varieties.malvasia wines are produced in greece (regions of peloponnese, cyclades and crete), italy (including friuli-venezia giulia, lombardia, apulia, sicily, lipari, emilia-romagna, and sardinia), slovenia, croatia (including istria), corsica, the iberian peninsula, the canary islands, the island of madeira, california, arizona, new mexico, australia and brazil. these grapes are used to produce white (and more rarely red) table wines, dessert wines, and fortified wines of the same name, or are sometimes used as part of a blend of grapes, such as in vin santo.

Dessert, Sweet

Miel de palma

Miel de palma (lit. palm honey, also palm syrup) is an edible sweet syrup produced from the sap of a number of palms. it is produced in the canary islands and coastal regions of south america.

Side, Snack, Appetizer

Miel de Tenerife

Honey from the island of tenerife, canary islands, spain

Side, Snack, Appetizer

Mojo

Mojo (spanish pronunciation: [ˈmoxo], from portuguese molho [ˈmoʎu], meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties (called pimienta in the canary islands), garlic, paprika (called pimentón in spain), cumin or coriander, and other spices. mojo originated in the canary islands, where the main varieties are green mojo (mojo verde), red mojo (mojo rojo) and spicy red mojo (mojo picón). other countries have recipes similar to mojo, where acidic ingredients such as vinegar, lemon, orange, or lime juice may be used.

Side, Snack, Appetizer

Mojo picon

Spicy red sauce

Side, Snack, Appetizer

Mojo verde

Green cilantro-based sauce, served with fish

Dessert, Sweet

Mousse de gofio

Side, Snack, Appetizer

Palmero

Two versions of palmero cheese: artesano and de manada

Side, Snack, Appetizer

Papas Antiguas de Canarias

Traditional potato varieties grown in the canary islands

Side, Snack, Appetizer

Papas arrugadas

Papas arrugadas ([ˈpapas aruˈɣaðas] lit. 'wrinkly potatoes') is a traditional boiled potato dish eaten in the canary islands. it is usually served with a chili pepper garlic sauce, called mojo rojo, or as an accompaniment to meat dishes. the dish is made from small new potatoes which are cleaned (but not peeled), then boiled in salt water. originally, seawater was used, but today it is more common to use tap water with a very generous amount of salt added. after cooking, the water is removed and the potatoes are briefly left in the pot on the stove to dry off, until they become shrivelled with a fine salt crust.papas arrugadas are considered a signature dish of canarian cuisine. the dish is sometimes served with conejo en salmorejo, a common canarian rabbit stew.

Main

Pastel de papa

Ground meat and mashed potatoes pie/casserole, similar to shepherd's pie, some versions do not contain meat, and are more like scalloped potatoes

Main

Pata asada

Roast leg of pork

Side, Snack, Appetizer

Pella de gofio

Gofio paste is formed into balls or tubes and sliced into discs, the flour that is used is already toasted so gofio paste does not need to be cooked further

Side, Snack, Appetizer

Pella de gofio

Gofio paste is formed into balls or tubes and sliced into discs, the flour that is used is already toasted so gofio paste does not need to be cooked further

Dessert, Sweet

Pella de gofio

Gofio paste is formed into balls or tubes and sliced into discs, the flour that is used is already toasted so gofio paste does not need to be cooked further

Side, Snack, Appetizer

Plátano de Canarias

Cavendish bananas grown on the canary islands, spain

Main

Pork

Pork is the culinary name for the meat of the domestic pig (sus scrofa domesticus). it is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 bc.pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. ham, gammon, bacon and sausage are examples of preserved pork. charcuterie is the branch of cooking devoted to prepared meat products, many from pork. pork is the most popular meat in the western world, particularly in central europe. it is also very popular in east and southeast asia (mainland southeast asia, philippines, singapore, east timor, and malaysia). the meat is highly prized in asian cuisines, especially in mainland china, for its fat content and texture. some religions and cultures prohibit pork consumption, notably islam and judaism.

Main

Potaje

Stew with vegetables, chickpeas, fish, meat

Main

Potaje de berros

Watercress soup is a soup prepared using the leaf vegetable watercress as a primary ingredient. it may be prepared as a cream soup or as a broth/stock-based soup using vegetable or chicken stock. additional ingredients used can include vegetables such as potato, leeks, spinach, celery and turnips, cheese, butter, lemon juice, salt and pepper. watercress soup can be prepared as a puréed soup by mixing the ingredients in a food processor. it can be served hot or cold, and may be garnished with crème fraîche, shaved parmesan cheese, drizzled olive oil and watercress leaves.

Dessert, Sweet

Principe Alberto

Chocolate cake

Main

Puchero canario

Puchero is a type of stew originally from spain, prepared in yucatán, mexico, argentina, paraguay, uruguay, perú, south of brazil, the philippines, and spain, specifically the autonomous communities of andalusia and the canary islands. the spanish word "puchero" originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it.the dish is essentially equivalent to the cocido of spain but lacking colorants (such as paprika), using local ingredients which vary from one region to another. in spain chickpeas are widely used. puchero, cocido, and the sancocho eaten in colombia, ecuador, república dominicana, venezuela and puerto rico, are essentially similar dishes.

Dessert, Sweet

Quesadilla Herreña

Small cheesecake made with fresh goat cheese (or cow, sheep), lemon, aniseed, cinnamon

Dessert, Sweet

Quesillo

Quesillo (spanish pronunciation: [keˈsiʎo], meaning "little cheese") refers to different latin american, spanish, and filipino foods or dishes depending on the country:

Side, Snack, Appetizer

Queso de Flor de Guía

Flor de guía cheese is a spanish cheese (spanish: queso de flor de guía) made on the island of gran canaria in the canary islands. it has denomination of origin protection. the cheese is classified as fatty or semi-fatty and made from the milk from canarian sheep, with milk from canarian cows and/or goats. the milk from the sheep must constitute at least 60% and cows’ milk content must never exceed 40%. goat milk must never exceed 10% of the mixture. the cheese is presented in flat cylindrical cheeses which normally measure 4–8 cm (1.5-3 inches) high and 20–30 cm (8-12 inches) across and weighing between 2 and 5 kg (4.5-11 pounds). the cheese gets its name from an area in northern gran canaria called santa maría de guía, where the cheese is made, and ‘flor’ from the fact that juice from the flowerheads of a species of cardoon and globe artichoke are used to curdle the milk.

Side, Snack, Appetizer

Queso frito

Queso frito (english: fried cheese) is a fried cheese dish. it consists of a white, salty cheese with a high melting point called queso de freír (spanish: frying cheese), queso paisa, or queso fresco (fresh cheese) or queso blanco (white cheese). queso frito is made throughout south america, puerto rico, the dominican republic, and mexico.

Side, Snack, Appetizer

Queso Majorero

Semi-hard cheese made from unpasteurized goat's milk, from canary islands, spain

Side, Snack, Appetizer

Queso Palmero

Semi-hard cheese made from raw palmera goat's milk, from la palma island, canary islands, spain

Main

Rabbit

Rabbits, also known as bunnies or bunny rabbits, are small mammals in the family leporidae (which also contains the hares) of the order lagomorpha (which also contains the pikas). oryctolagus cuniculus includes the european rabbit species and its descendants, the world's 305 breeds of domestic rabbit. sylvilagus includes 13 wild rabbit species, among them the seven types of cottontail. the european rabbit, which has been introduced on every continent except antarctica, is familiar throughout the world as a wild prey animal and as a domesticated form of livestock and pet. with its widespread effect on ecologies and cultures, the rabbit is, in many areas of the world, a part of daily life—as food, clothing, a companion, and a source of artistic inspiration. although once considered rodents, lagomorphs like rabbits have been discovered to have diverged separately and earlier than their rodent cousins and have a number of traits rodents lack, like two extra incisors.

Main

Rancho canario

Stew with meat (beef, chicken, sausage), potatoes, noodles, beans, chick peas

Dessert, Sweet

Rapadura

Sweets made with honey, cane sugar, gofio, almonds, grated lemon or lime, cinnamon

Breakfast

Reina pepiada

Arepas (flatbread) filled with chicken and avocado salad

Main

Reina pepiada

Arepas (flatbread) filled with chicken and avocado salad

Side, Snack, Appetizer

Reina pepiada

Arepas (flatbread) filled with chicken and avocado salad

Drink

Ron miel

Ron miel ("honey rum") is a variety of rum made from liquor or cane molasses, typical from the canary islands. it is known as honey rum because the final product incorporates an amount of at least 2% honey of the total volume. its alcoholic graduation ranges from 20 to 30%. it is of intense and sweet flavor, and its color goes from the old gold to the intense mahogany. it's mostly consumed through shots, often with a sprinkle of lime juice in 2005 the ministry of agriculture of the government of the canary islands created a specific geographical denomination for the honey rum under the name "ronmiel de canarias".

Main

Ropa vieja

Ropa vieja (spanish pronunciation: [ˈro.pa ˈβje.xa]; "old clothes") is a dish with regional variations in latin america, the philippines, and spain. it normally includes some form of stewed beef and tomatoes with a sofrito base. originating in spain, it is known today as one of the national dishes of cuba. the name ropa vieja probably originates from the fact that it was often prepared using food left over from other meals.the dish's origins appear to have first arisen among the sephardic jews of the iberian peninsula, as a slow-cooked stew that was prepared to be eaten over the course of a traditionally observed shabbat, a kind of cholent called "handrajos" (similar to the spanish word "andrajos"). eventually this dish spread to north africa and to the canary islands of spain.the dish is believed to have been brought to the americas by immigrants from the canary islands and was first reported to have been cooked in cuba in 1857, but today is well known as a cuban national dish.

Dessert, Sweet

Rosquetes

Doughnuts, typically ring-shaped or made into twists, may be coated with sugar or icing

Main

Sancocho

Sancocho (from the spanish verb sancochar, "to parboil") is a traditional broth (often considered a soup) in several latin american cuisines. variations represent popular national dishes in dominican republic, colombia, cuba, honduras, ecuador, panama, puerto rico, trinidad and tobago, and venezuela. it usually consists of large pieces of meat, tubers and vegetables served in a broth.

Main

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

Dessert, Sweet

Suspiros de moya

Merinque confections

Drink

Tinto del Monte

Dessert, Sweet

Torillas de carnaval

Carnival pancakes

Drink

Tropical

Sabmiller was one of the top five global brewing companies, and had a range of over 150 beers, including international beers such as pilsner urquell, and miller genuine draft, and local ones such as gambrinus and castle milk stout.the company was acquired by anheuser-busch inbev in october 2016 and sold off its interest in millercoors to molson coors as required by regulators in the u.s. the new company, anheuser-busch inbev sa/nv, is trading on the brussels stock exchange as abi.br and as bud on the new york stock exchange.after the merger between anheuser busch inbev and sabmiller, the new anheuser-busch inbev sa/nv company owns over 200 beer brands including budweiser and bud light, corona, stella artois, beck's, leffe, hoegaarden, skol, brahma, antarctica, quilmes, victoria, modelo especial, michelob ultra, harbin, sedrin, klinskoye, sibirskaya korona, chernigivske, cass and jupiler. anheuser-busch inbev sa/nv also owns a soft drinks business that has bottling contracts with pepsico through its subsidiary, ambev. in december 2016, coca-cola co. bought many of the former sabmiller's coca-cola operations.

Dessert, Sweet

Truchas de batata

Empanadas filled with, for example, sweet potatoes, pumpkin

Main

Vieja sancochada

Sea bream casserole

Main

Wiener schnitzel

Wiener schnitzel ( german: [ˈviːnɐ ˈʃnɪtsl̩]; from german wiener schnitzel 'viennese cutlet'), sometimes spelled wienerschnitzel, as in switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. it is one of the best known specialities of viennese cuisine, and one of the national dishes of austria.