Fuerteventura is a destination opened to tourists from all over the world. There is indeed a prominence of German and English visitors, but one should not expect to see this prominence reflected in the local cuisine. On the contrary, once in Fuerteventura, regardless of nationality, tourists should definitely sample the local cuisine specialties by force of the fact they are adapted to the warm climate, and abandon the taste for their homeland gastronomy. All trips should, above all, be about discovering and exploring, culinary speaking too.
However, gastronomically conservative tourists should rest assured: there are plenty of restaurants in Fuerteventura which observe closely various ethnic cuisines: Italian, Indian, Chinese, English and Mexican cuisines.
The cuisine in Fuerteventura is hardly distinct from the gastronomy typical of the Canary Islands. Fish, vegetables and fruit, not to mention the wealth of cheeses delineate the gastronomic profile of Fuerteventura. And in order to add a touch of heartiness and taste thrill, locals always drown their meals in all sorts of dips and sauces. A large range of meats is also present on the local dish offer.
The Fuerteventura cuisine falls nothing short of the idea of gastronomic paradise for fish dish lovers. The most frequently used fish refer to: sea bass, sea bream, tuna, shark and sword fish, for instance. Fish dishes, regardless of their consistency, often include vegetables and an abundance of sauces, of which mojo is the most popular.
Seafood is also held in great respect in Fuerteventura. Shrimps, crab, lobster, octopus and squid count as the most popular among both locals and visitors in terms of seafood dishes.
The almost ever-present mojo is made of plenty of garlic, paprika and cumin drowned in olive oil, with optional flavors (lemon and vinegar, for instance). This sauce accommodates with virtually all sorts of dishes, ranging from fish to the famed papas arrugadas (wrinkly potatoes) and meats.
Stews and soups are the main vegetable dishes in Fuerteventura. They are often thickened with gofio, a local cereal flour used to the extent of replacing bread. Speaking about vegetables, the papas arrugadas are a must-taste on the local menu since, along with the goat cheese, yield the culinary identity of Fuerteventura and of all the other Canary Islands, for that matter.
One should always expect to find Spanish cuisine is fairly well represented in Fuerteventura. Thus, tortillas, paellas and tapas can be sampled throughout the island either as hearty meals or fast snacks.
But when it comes to cheeses, Fuerteventura has a centuries old tradition in producing goat cheeses. One can only imagine the variety of types, the mouthwatering range of tastes and flavors and the spectacular gastronomic combinations they can indulge in with such cheeses. It is in the queso majorero, as it is called, that the very gastronomic print and uniqueness of Fuerteventura resides.
In addition, Fuerteventura always overwhelms with a rich offer of exotic fruit which render typical desserts redundant. However, the so-called bienmesabe, a creamy tempting delight made of honey, eggs, rum and almond cream should always be sampled at least by title of getting to know gastronomic Fuerteventura in all its details, desserts included.
In order to blend in the picture and in view of not contrasting with the local habits, visitors should know locals, as a rule, have early breakfasts (desayuno) and, regardless of its content as such, breakfast is always topped with milk coffee and accompanied by the so-called churros (deep-fried pastry drowned in chocolate).
Lunch (comida) is usually served somewhere between 2pm and 4pm, whereas locals usually have dinner (cena) no sooner than 9pm, though some restaurants go, as it were, with the flow of tourists, beginning to serve dinner around 6pm.