One of the joys of travel is that one can try food that one is not familiar with. The new food is an educational experience that is very enjoyable. Typical food of the Canary Islands tends to be simple dishes of grilled meat and fish with papas arrugadas and vegetable or salad accompaniments are not the most imaginative in the world.  Although Tenerife takes some beating when it comes to choosing tapas  See link attached  http://www.tripadvisor.com/Travel-g18...

Here are some foods  

Rancho canario - This is a soup that resembles the cocido Madrileño and contains chicken, pork, chick peas, thick noodles, potatoes, cabbage, and carrots. There are many vaiations but the vegetables are always present. Sometimes the dish is prepared as a creamed soup.

Ropa Vieja ("old clothes") contains beef, chicken or pork, or a combination of anyof the three mixed with potatoes and garbanzo bean just one of many stews.

Pollo al salmorejo - A delicious marinated chicken dish that contains chicken that has been cooked with garlic, black pepper, cumin, salt, oregano, vinegar, olive oil, white wine, paprika and thyme. The word "salmorejo" has nothing to do with the thick tomato soup of Cordoba.

Conejo al salmorejo - Same as the pollo al salmorejo, but uses rabbit instead of chicken.

Papas arrugadas (wrinkled potatoes) - Small potatoes with their jackets are boiled in salted water and served to accompany other dishes.

Mojo - This is a piquant sauce which may be orange, red, or green depending on itsingredients that is eaten with fish or meat or potatoes and is the most typical food of the Canaries.  This dressing has olive oil, vinegar, garlic, salt and spices. For red mojo, the spice is paprika. For green mojo, the spice is coriander, and it may contain cilantro and parsley. For mojo picon, the spice is hot chili peppers. The green mojo usually accompanies fish and the red and picon accompanies meat. The green mojo usually accompanies fish and the red and picon accompanies meat.

Pan fried fish - All types of fish are served grilled (a la plancha) and this may incude tuna, swordfish, and sea bass, the parrot fish, vieja, is particularly good

Baifo - This is the Guanche word for a young goat  marinated in an elaborate mixture made with bay leaves, garlic, thyme, oregano and whatever else the cookchooses to add and is popular for Christmas.

Adobo de cerdo - Pork that has a slightly piquant sauce made with vinegar and garlic, and maybe chile pepper.

Queso de cabra - This is cheese made from goat milk. This cheese is very good. Queso Palmero comes from La Palma and Queso Majorero comes from Fuenteventura. Both of these cheeses have a denomination of origin.  Or to betotally authentic while in Tenerife buy a wheel of smoked goat’s cheese from Arico. It is smooth andsmoky with a subtle flavour. Serve it insalads, drizzled with honey or wrapped in Serrano ham.

Gofio - is produced locally and is added to many foods andalso to warm milk as a drink. It is made by grinding toasted cereals such as wheat flour, barley, corn or chickpeas. This is combined with water and made into balls, called pella. It takes the place of bread in a meal. It can be used in soups.

Fruits - These include the small and yellow Canarian banana, figs, mangoes, papayas, juicy lemons, custard apples, paraguayo or doughnut peach and avocados. Bananas can be fried or served flambed.

Bienmesabe - This is a puree made with ground almonds, egg yolk, sugar , lemon rind and cinnamon. It is normally served with cream or ice cream.  Bien me sabe means "tastes good to me".

Tenerife produces a wide range of delicious honeys. It’s possible to buy multi-flower honey made from pollen from the coast, the hills and the mountains. You can buy single flower honeys made with pollen collected from avocado trees, chestnut trees and the tajinaste plant, which blooms very briefly between May and June in the Teide crater.   http://www.tenerifenews.com/index.php...