Everyone has heard of Tenerife’s exotic black sand beaches, its lusciously green mountains and its breath-taking volcanic landscapes. However, inexplicably the food of Tenerife still flies under some tourists’ radar. One of Spain’s most beautiful destinations, Tenerife is the largest of the Canary Islands and like the rest of the archipelago, is favoured by one of the best climates in the world.

The Canaries’ privileged location in the Atlantic Ocean is key to understanding its links with Latin America and the pivotal role the islands held in introducing new foods brought to Europe from the New World by the conquistadores. Tenerife was the last of the Canaries to be annexed to the Crown of Castile in 1496, only four years after explorer Christopher Columbus discovered America. In this context, Canarian soil became a lab to experiment with some of that never-seen-before produce from across the pond.

From the lusciously green north to the quiet turquoise coast in the south and the highest peak in Spain (Mount Teide) in the centre of the island, Tenerife is home to unique regional dishes made from some of the finest ingredients in the country. Next time you visit, make sure you try the following to get a sense of the real local cuisine.

According to evidence, the first potatoes grown in Europe were first harvested on Canarian soil in 1567 (they’d eventually get to London in 1597). The tubers still play a major role in the island’s gastronomy and wrinkly potatoes (boiled in heavily salted water) are a staple. Canarian Papas Antiguas (ancient potatoes) were awarded Protected Designation of Origin (PDO) status by the European Commission in 2013. There are twenty-nine different varieties protected with names such as negras, azucena or peluca. Don’t leave the island without trying the distinctively flavoursome papas negras. The big picture is worth considering: all these ancient potatoes reflect the expertise of Canarian farmers, who have kept this low-yielding varietal treasure alive for over four centuries.

To understand Canarian gastronomy, you need to understand its mojos (sauces). Two of the most popular ones are mojo picón and mojo verde. The mojos are regulars on Canarian tables, often served with papas arrugadas or fish. While mojo picón is made with red peppers, chilli, oil, salt, garlic and vinegar, and often breadcrumbs and cumin, green mojos are usually made with garlic, oil, vinegar, salt and parsley or coriander.

Gofio belongs to the holy trinity of Canarian cuisine and it’s one of the islands’ most representative ingredients. It is a highly nutritious flour made from toasted cereals, mainly wheat, corn and barley. Established by the guanches – the indigenous people of the Canaries – it is believed to have played a vital role in their diets, contributing to their survival when other foods were scarce. Gofio precedes the Spanish conquest and it is a very versatile ingredient used in sweet and savoury dishes. You could have it for breakfast with milk, mixed with stews, kneaded into a solid as a side with fish or even in desserts such as mousse. Gofio is a precious cultural symbol for islanders, who are tremendously proud of it, however not every visitor is able to appreciate it to its fullest.