Fuerteventura has a wide gastronomic offer based on the agriculture and field work of the island. If you want to discover the origins of Fuerteventura cuisine and enjoy the full flavor of its dishes we recommend you a new gastronomic tour where you will taste some of the most traditional dishes of the island.
The cheese is the hallmark of the gastronomic tours, because its origins date back to the indigenous people, the Majos, who gave their name to the famous Majorero cheese. It is a mature, semi-mature or soft goat cheese covered with paprika, oil or gofio. The gofio is a typical roasted maize meal of indigenous origins and which is often stirred into coffee.
The municipalities which are protected under the Denomination of Origin for the production of Majorero cheese are Antigua, Betancuria, Pájara, Puerto del Rosario, Tuineje and La Oliva, where we can visit one of the most important dairies of the north of Fuerteventura,Guriamén de Villaverde.
This year in La Oliva you can also visit “La Oliva Exquisita”, a tapas route celebrated every Friday since the 5th of April until the end of July which includes a wine and oil tasting. Visitors will be able to enjoy a drink, a cold and a hot tapa for an unbeatable price. Besides, they can vote the best tapa in order to select the winner of the Cold and Hot Tapa Tour 2013.
If you want to enjoy this fantastic Cheese Tour to the maximum we recommend you the Iberostar Fuerteventura Palace Hotel, from where you can start your trip south to north along the different dairies and restaurants of the island. Besides, the services of the Iberostar Fuerteventura Palace Hotel include a show cooking where you can taste other traditional dishes of the island.
The “papas arrugadas” is another of the key products of Fuerteventura. It consists of potatoes cooked with the peel and with a lot of salt so that the peel creases. These potatoes are served with a typical sauce, the mojo, that can be green or red depending on the quantity of chili it has. The “papas arrugadas” with mojo are usually served as a garnish of typical fish dishes, like the “pejines”, sun-dried small fishes cooked on the grill and normally served as a tapa.
And to conclude this fabulous gastronomic route we recommend you the “frangollo”, a typical dessert from Fuerteventura elaborated with corn flour, sugar, almonds and raisins. You will find this dessert, together with other traditional dishes, in the fantastic buffets of the Iberostar Playa Gaviotas Park Hotel and the Iberostar Playa Gaviotas Hotel, which combine perfectly the traditional cuisine of the Canary Islands and a wide international cuisine offer.