Glossary

Canarian Wrestling is the quintessential traditional sport of the Canary Islands, a form of hand-to-hand wrestling where the objective is to knock down an opponent inside a circle of earth called a terrero. There are no blows or violence: everything is based on strength, technique, balance, and respect. Two wrestlers (or bregadores) initially grab each other by the pants and shirt, and through movements and sweeps, they try to make the other touch the ground with any part of their body other than their feet. Interesting Facts: It is a practice that dates back to the Guanche aboriginals, who already used it as training and a way to resolve disputes. Each fight consists of several mañas, which are the techniques or holds used to knock down the opponent. Sportsmanship is sacred: before and after the fight, the wrestlers greet each other and hug. There are island clubs and leagues that keep this tradition alive on all the islands. The wrestling matches are often accompanied by a devoted audience, music, food, and a festive atmosphere. In some towns, Canarian wrestling is taught from a young age, as a way to maintain the archipelago's pride and cultural identity. It is one of the few sports that combines history, community, and spectacle in such an authentic and relatable way.

Achamán was the supreme god of the Guanches, the ancient inhabitants of Tenerife. He was considered the creator of the world, the sky, and humankind, a benevolent and all-powerful deity who reigned from the heavens. He was responsible for bringing rain, maintaining the balance of nature, and protecting his people. In contrast to Guayota—the spirit of evil and fire—Achamán represented light, harmony, and order. The Guanches venerated him with respect and gratitude, especially in times of need, asking for his help during droughts or volcanic eruptions. Interesting Facts His name means something like "he who is on high" or "he of the sky." He was believed to live on Mount Teide, considered a gateway between the earthly and spiritual worlds. In legends, it was Achamán who defeated Guayota when the latter kidnapped the sun (Magec) and imprisoned it inside the volcano. Some researchers see parallels between Achamán and other sky gods in ancient cultures, such as Zeus or Ra, although his identity is entirely Guanche. His figure symbolizes the spiritual connection of the Canarian people with nature, the mountains, and the sky, a connection that remains alive today in many of the islands' traditions and legends.

Panela water is a sweet and refreshing drink very popular in Latin America, especially in Colombia and Venezuela. It is made by dissolving panela (a block of unrefined sugar made from sugarcane juice) in water and lemon juice, sometimes with the addition of spices such as cloves or cinnamon. It can be served cold or hot. It has a natural, sweet flavor, different from refined sugar, and is drunk both for hydration and for quick energy. In the Canary Islands, it is known thanks to the influence of Latin American migration and is enjoyed in Venezuelan or Colombian cafes and restaurants. Fun Facts: Panela is a natural sugar that retains vitamins and minerals from the sugarcane, unlike refined sugar. When cold, it is called "agua de panela" and is refreshing; when hot, it resembles a comforting sweet tea. It is traditionally served with breakfast or as an energy drink after work or school. In some regions of Latin America, it is used as a base for desserts or mixed with coffee and milk. In the Canary Islands, the drink arrived with the Venezuelan community and is served in cafes or private homes as part of the local Latin American cuisine. It's a simple, inexpensive, and natural drink that pairs well with citrus or spicy flavors, depending on the recipe.

Almogrote is a spread typical of La Gomera, in the Canary Islands. It's made by mixing very hard goat cheese, garlic, olive oil, hot pepper, and sometimes tomato. It's all blended until it forms a thick paste, similar to a pâté with a lot of character. Its flavor is intense, slightly spicy, and very tasty, ideal for eating with bread or wrinkled potatoes. It's one of those dishes that was born to use up food and ended up becoming a symbol of local cuisine. Fun Facts: The name comes from "almodrote," a medieval cheese and garlic sauce very popular on the peninsula. It was created to use up cheeses that were already too hard to eat on their own. Traditionally, it's prepared in a mortar and pestle, although today many people make it with a blender. It's one of the most representative recipes of La Gomera and is usually served as a starter.

Arepas are round flatbreads made from ground corn dough or precooked corn flour. They are very popular in Venezuela and Colombia, although they are also enjoyed in the Canary Islands thanks to their connection with Latin America. They are versatile: they can be grilled, fried, baked, or grilled. They are usually opened like a bread roll and can be filled with almost anything: cheese, shredded beef, chicken, avocado, beans, etc. Their flavor is neutral but delicious, making them the perfect base for quick breakfasts, lunches, or dinners. Fun Facts: Their origins are pre-Columbian: the indigenous peoples of the area have been preparing corn flatbreads for centuries. In Venezuela, they are eaten daily, and each filling has its own name (such as "Reina Pepiada," with chicken and avocado). In Colombia, they are usually thinner and are accompanied by cheese or butter, sometimes without opening them. The name "arepa" comes from the indigenous word "erepa," which means "corn" in the Cumanagota language. There are sweet versions, with anise or panela (brown sugar), and savory ones filled with almost anything you can imagine. They became very popular in the Canary Islands thanks to Venezuelan immigration, becoming a part of everyday life.

Barraquito is a typical Canary Islands coffee that resembles a dessert in a glass. It's served in layers: first, condensed milk, then a splash of liqueur (usually Licor 43), a little espresso, steamed milk, and topped with milk foam, cinnamon, and grated lemon peel. It's served in a clear glass to see all the layers, which are not only beautiful but also combine sweet, creamy, and aromatic flavors. It's the perfect coffee for those who want a touch of sweetness and a little liqueur at the end of the day or after a meal. Fun Facts: It originated in Tenerife, although today it's served throughout the Canary Islands. The key lies in the layers, which are carefully prepared so they don't mix when served. Its name, "barraquito," is believed to come from "barra" (for the coffee served at the bar) and the diminutive that gives it that familiar and friendly touch. It's typically served as an after-dinner coffee, although it's also enjoyed mid-afternoon. A little cinnamon or grated lemon is added to the foam to give it a special aroma. It has become a symbol of Canarian cuisine, especially in tourist cafes and traditional establishments.

Cachapa is a type of thick pancake made with ground sweet corn, typical of Venezuela. It's grilled and has a juicy, slightly sweet, and very aromatic texture thanks to the fresh corn. It's usually eaten folded or open like an arepa, filled with cheese, butter, ham, meat, or whatever you prefer. It's a simple but delicious dish, closely linked to the countryside and Venezuelan popular cuisine. Fun Facts: Its origin lies in the indigenous tradition of using sweet corn in quick and nutritious preparations. The name "cachapa" comes from an indigenous word related to corn in the Carib language. Unlike arepas, which are made with precooked corn flour, cachapa uses freshly ground kernels, which gives it its characteristic flavor. In Venezuela, it's a very popular street food, easy to find at stalls and fairs. In the Canary Islands, it's well-known and widely consumed by the large community of Venezuelans who emigrated there, bringing their recipes and customs with them. Nowadays, it's not uncommon to see cachapas in restaurants or at food fairs on the islands. It's an example of how the historical relationship between the Canary Islands and Venezuela has enriched Canarian cuisine with flavors from both sides.

Camping in Tenerife is a unique way to experience the island from the inside: sleeping under a starry sky, waking up among pine forests or near the sea, and experiencing nature at your leisure. You must apply for a permit to do so, using the TenerifeOn website. The island has a wide variety of camping areas, from the lush forests of the Corona Forestal to coastal spots overlooking the Atlantic. It's a perfect experience for lovers of the outdoors, hiking, and tranquility, as it combines adventure with a mild climate that allows camping almost year-round. Interesting Facts: In Tenerife, you must obtain prior permission to camp, even in designated and free areas managed by the Cabildo (City Council), such as Las Lajas, Arenas Negras, El Lagar, or La Caldera, available on the TenerifeOn website. Campsites offer different environments: some more family-friendly and well-equipped, and others completely natural, where you can only hear the wind through the pine trees. The island's climate allows for camping both in cool mountain areas and in warmer spots by the sea. It's common to combine camping with hiking, biking, or even astronomical observation nights. Many local campers take advantage of weekends and long weekends to unwind without leaving the island. Camping in Tenerife is also a way to connect with volcanic nature and unique landscapes, from the laurel forests to the lava flows of Mount Teide.

The cardón (a type of cactus) is one of the most impressive and representative plants of the Canary Islands. It looks like a large cactus, but it's actually a giant euphorbia (Euphorbia canariensis), with thick, green, spiky stems. It can form veritable "forests" in arid, sunny areas, especially in the south of Tenerife and Gran Canaria. It is a resilient plant, adapted to the heat and lack of water, giving the volcanic landscape the wild and unique appearance so characteristic of the islands. Interesting Facts: The cardón (a type of cactus) can grow up to 3 meters tall and live for over 100 years. Although it looks like a cactus, it isn't: it belongs to the same family as the tabaiba (a type of cactus). Its interior contains a toxic white latex, so it should not be touched or cut. It was considered sacred by the ancient Guanches, who saw it as a symbol of strength and endurance. The Cardonal-Tabaibal forest is one of the most iconic ecosystems in the Canary Islands, found primarily in lowland, dry areas. Its ability to survive in volcanic soils makes it a perfect symbol of the Canarian spirit: resilient, tough, and adapted to its land. Some specimens form thickets so large they resemble natural sculptures in the landscape, and within them, they provide refuge for countless other plant and animal species, due to their ability to retain water and provide protection from the sun and predators.

Goat is one of the pillars of the traditional Canarian diet. Its meat—especially that of young goat—is prepared in many ways: stews, escaldones (scalded meat), fried, in salmorejo (salted meat), "chivito al ajillo" (garlic goat), roasted... although more than a luxury, it has been consumed out of necessity, accessibility, and adaptation to the environment. It is lean, tasty, and relatively cheap meat, perfect for a rural environment where raising large cattle or pigs was difficult. Interesting fact: Since the Guanche era, goat was already a common meat: the first settlers raised goats and sheep, and goat herding was part of their way of life. Native breeds such as the Majorera, Palmera, and Tenerife goats have thousands of years of adaptation to the dry climate, rugged terrain, and scarce food. This adaptation makes them robust, low-cost, and easy to maintain. Goat farming accounts for a significant portion of the local economy: goat meat and milk represent a significant portion of the islands' agricultural income. Goat meat production is significantly more important than other meats, especially in rural areas. Goat meat was traditionally more affordable than beef because goats require less feed, space, and water. They didn't require extensive pastures, which better suited the fragmented and arid landscape of many Canary Islands areas. In addition to local consumption, goat farming made it possible to exploit marginal lands (ravines, hillsides, areas of deteriorated laurel forest, midlands) that were unsuitable for other crops. Many traditional dishes use goat as a central ingredient in festivities, village festivals, and family gatherings, reinforcing its cultural presence beyond its nutritional value. Another historical advantage: its meat could be better preserved in certain preparations and marinades, which was key in times without refrigeration.

Rabbit became one of the most consumed meats in the Canary Islands due to its practicality: it's an animal that adapts quickly, requires little water or food, breeds frequently, and can be raised in small spaces. On islands with limited pastureland and high costs of importing beef, rabbit offered local and affordable protein. Hence, the classic rabbit in salmorejo—marinated with garlic, vinegar, wine, and spices—became a signature dish in homes, at guachinches (barbecues), and at parties. Interesting Facts: The European rabbit was introduced after the Spanish conquest and is now an invasive species; its control has linked hunting and cooking. Hunting with Canarian hounds is an ancient tradition that strongly identifies the island's countryside. The scarcity of pasture favored goats, pigs, and small domestic livestock; beef was always a minority and expensive. Canarian salmorejo helped preserve and tenderize the meat when refrigeration was unavailable, hence its popularity. Between the war and the postwar period, its short cycle and low cost kept it a staple meat in rural areas. Today, it remains a culinary icon: from domestic farming and hunting, straight to the pot with wrinkled potatoes.

Cave houses are one of the most unique types of dwellings in the Canary Islands. They are homes dug directly into the volcanic rock or made use of natural cavities. Cool in summer and warm in winter, these houses take advantage of the thermal properties of stone, making them incredibly efficient and comfortable. Even today, many are still inhabited or have been converted into charming rural accommodations, especially in southern areas of Tenerife, Gran Canaria, and Fuerteventura. Interesting facts: Their origin dates back to the Guanche period, when the ancient inhabitants already used natural caves as housing or shelter. After the conquest, the new settlers maintained this tradition, expanding the caves or excavating new ones to adapt them to everyday life. They are found mainly in arid areas or with soft soil, where the volcanic tuff allows excavation without risk of collapse. The interior temperature remains stable throughout the year, between 18 and 22°C, making them ideal for the Canary Islands climate. Many cave houses have whitewashed facades, wooden doors, and open-air patios, combining tradition and functionality. In some towns, such as Artenara (Gran Canaria) or Chinamada (Tenerife), they form true neighborhoods, living testimony to human adaptation to the volcanic environment. Today, they are also a symbol of sustainability and bioclimatic architecture, long before that concept existed.

A hamlet in the Canary Islands is a small cluster of rural houses, usually located in mid-altitude or mountainous areas. They typically consist of traditional dwellings, farmyards, threshing floors, and small orchards, sometimes scattered but united by family ties or agricultural work. Unlike larger towns, hamlets originated as self-sufficient communities where several families shared resources and land, making a living from farming, livestock raising, or bartering with other hamlets. Interesting Facts: Their origins date back to the 16th and 17th centuries, when people began settling in higher areas in search of water and fertile soil. Hamlets are located in strategic places: near springs, ravines, or areas with agricultural terraces. The houses are built with volcanic stone, Arabic roof tiles, and local wood, adapted to the environment and climate. Many families lived for generations in the same hamlet, creating truly close-knit rural communities. Well-known examples include Teno Alto, Chinamada, Masca, and Los Carrizales, where their original structure is still preserved. In modern times, some have been converted into ethnographic sites, rural accommodations, or hiking trails. They represent traditional Canarian life, the balance between nature, isolation, and community cooperation.

A Visitor Center is a place designed to be the first stop before entering a natural park, reserve, or protected area. There you can find information about the area's fauna, flora, history, and trails. They usually have panels, models, audiovisuals, and even small exhibits that help you better understand the environment. It's the perfect place to get your bearings, get route ideas, and learn before setting out on a hike or doing outdoor activities, which makes the experience much more complete. Interesting Facts: They are designed to educate and raise awareness among visitors about the importance of nature conservation. Many have specialized guides who answer questions or provide personalized recommendations. In the Canary Islands, some visitor centers are true landmarks, such as the one at La Caldera de Taburiente in La Palma or the one at Teide National Park in Tenerife. They usually include basic services such as restrooms, drinking water, and rest areas, designed to help you prepare for your excursion. Some even offer workshops, talks, and guided tours, perfect for those who want to delve deeper into the culture and nature of the area.

Ceviche is a fresh and vibrant dish typical of the Pacific coast of Latin America, closely associated with Peru but present in many countries. It consists of raw fish or seafood cut into small pieces, which are "cooked" by marinating in lime or lemon juice, mixed with onion, cilantro, chili pepper, and other ingredients depending on the region. The result is a tangy, refreshing, and flavorful dish, ideal for warm weather. It is served cold, sometimes accompanied by corn, sweet potato, fried plantain, or toasted plantain. Fun Facts: The citric acid in lemon changes the proteins in the fish, giving it a cooked texture without the need for heat. It is believed to originate from pre-Hispanic cultures that already consumed fish marinated in acidic fruits. Peru recognizes it as part of its cultural heritage and considers it its signature dish. In Ecuador, it is commonly served with shrimp and more salsa; in Mexico, it is served with avocado and hot sauces. The name "ceviche" has several theories: some relate it to the Arabic "sikbaj" (vinegar dish), others to Quechua words. It is a dish that reflects the combination of local ingredients (fish and chili peppers) with those brought by the Spanish (citrus fruits and onions).

A fishermen's guild is an organization of fishermen who come together to protect their interests, manage resources, and coordinate fishing activities. In the Canary Islands, these guilds also have a social and cultural component: they organize patron saint festivals, processions of saints linked to the sea (such as the Virgen del Carmen), and community activities. They also help regulate local fishing, distribute fish among members, maintain port facilities, and serve as a meeting and support point for fishermen. Many guilds also have their own restaurants or bars, where people can enjoy fresh fish fresh from the sea. Interesting Facts: The guilds emerged to protect members from exploitation, regulate fishing, and ensure safety at sea. In the Canary Islands, they are instrumental in organizing the Virgen del Carmen festival, with maritime processions and boat blessings. They manage fish markets and direct sales, ensuring fair incomes for fishermen. They combine work with tradition: they maintain local rituals, celebrations, and customs. They function as mutual funds: they help members in case of accidents, illnesses, or difficult situations. The guilds' restaurants and bars allow people to enjoy fresh fish straight from the boats, bringing tradition to the public. They are an example of community organization and how life on the islands revolves around the sea.

"Eating at gas stations" means stopping at service stations not only to fill up, but also to enjoy a quick meal. In the Canary Islands, many gas stations have their own restaurants serving high-quality platters and grilled sandwiches, very typical of the island, all at super-affordable prices. It's a perfect option for road travelers, workers, or families looking for quick, homemade, and affordable food without sacrificing flavor. In short: gas for the car and energy for the stomach, all in one place. Fun Facts: Platters usually include meat, fish, or eggs, accompanied by typical Canary Island side dishes such as wrinkled potatoes or salad. Grilled sandwiches are local classics: ham, cheese, chorizo, or even more creative combinations, served warm and crispy. Eating at a gas station has become part of roadside culture: convenient, fast, and cheap. Many gas stations have a cafeteria or picnic area, allowing you to eat leisurely without deviating from the route. The value for money is excellent: tasty, hearty food with generous portions at very affordable prices. This tradition reflects the importance of fast yet authentic food in everyday life in the Canary Islands, especially in areas where traditional restaurants are rare.

Rabbit in Salmorejo is a typical dish from the Canary Islands, especially Tenerife and La Palma. Not to be confused with cold salmorejo, this is a stew of marinated rabbit cooked in a sauce made with garlic, wine, vinegar, pepper, bay leaves, and local herbs such as thyme and rosemary. The meat is tender, juicy, and intensely flavored thanks to the marinade. It is usually served with wrinkled potatoes or rice, and is a traditional dish in home cooking and guachinches. Interesting Facts: Canarian salmorejo for meat is a strong marinade that helps tenderize the meat and enhance its flavor. Rabbit is one of the most used ingredients in Canarian cuisine, both in stews and fried dishes. Traditionally, it was left to marinate for several hours so that the vinegar, wine, and spices fully permeate the meat. It is cooked over low heat so that it remains very tender and absorbs all the aromas of the salmorejo. It's a very popular dish at parties, family gatherings, and guachinches, where traditional, home-style cooking is a must. The combination with wrinkled potatoes and mojo sauce makes this dish an emblem of Canarian cuisine.

The Corona Forestal (Forest Crown) is a vast expanse of forest surrounding Teide National Park in Tenerife. It is the largest protected natural area in the Canary Islands and acts as a "green belt" that embraces the volcano. Its name comes from its shape: a kind of crown of pine forests that extends along the slopes of Mount Teide. It is an ideal place for hiking, mountain biking, or simply enjoying nature, offering spectacular scenery and clean, fresh air. Interesting Facts: The majority of the forest is made up of Canary Island pine, a fire-resistant species that can regrow even after a fire. It functions as a transition zone between the mid-mountain villages and the higher volcanic areas of the park. It is key for protecting the soil and capturing water from the sea of ​​clouds, feeding the island's aquifers. Along its trails, you can see ancient lava flows, natural viewpoints, and endemic wildlife such as the blue chaffinch. The Corona Forestal covers more than 46,000 hectares, so exploring it is almost like crossing an island within an island. It's the perfect place to begin exploring Mount Teide and understand the connection between the forest, the volcano, and the Canarian climate.

The dragon tree is one of the most emblematic symbols of the Canary Islands. It is a very peculiar tree: its thick, stone-like trunk sprouts branches that open like a giant umbrella filled with pointed leaves. Although it looks like a tree, it is actually a succulent plant, more closely related to agaves than to oaks or pines. It grows slowly, lives for centuries, and its deep red sap is known as "dragon's blood," which has been attributed with healing properties since ancient times. Interesting Facts: The Thousand-Year-Old Dragon Tree of Icod de los Vinos, Tenerife, is the most famous: it is estimated to be between 800 and 1,000 years old, although its exact age remains a mystery. The Guanches considered the dragon tree a sacred tree and used its sap in rituals and to heal wounds. "Dragon's blood" was also used as a natural dye and in the manufacture of varnishes. It grows very slowly: it can take decades to develop its first branches. When it blooms, it does so spectacularly, with clusters of white or greenish flowers. It is so iconic that it appears on municipal coats of arms, logos, and names of Canarian companies. The dragon tree symbolizes resilience, longevity, and a deep connection with the archipelago's volcanic soil.

Escaldón de gofio is a very traditional Canary Islands dish, simple and full of energy. It's prepared by pouring hot broth—it can be fish, meat, or vegetables—over gofio, which is a toasted grain flour (wheat, corn, or a mixture). When stirred, it forms a thick, purée-like paste, which is eaten hot. It can be accompanied with raw onion, mojo sauce, herbs, or even pieces of fish or meat. It's a humble but highly nutritious dish, enjoyed both as a starter and as a main course. Interesting Facts: Gofio was already eaten by the Guanches, the ancient inhabitants of the Canary Islands. The term "escaldón" comes from "escaldar" (scalding), because hot liquid is poured over the gofio. It was created as a way to use up leftover broth from stews and pottages. The texture changes depending on the amount of broth: it can be more fluid or firmer. It is a very versatile dish, each island and family has its own particular version.

Canarian cuisine is a delicious blend of tradition, simplicity, and authentic flavor. It was born from the encounter between Guanche customs and Spanish, African, and Latin American influences. It's based on local and natural ingredients: potatoes, fish, gofio (toasted cornmeal), mojo (a type of sauce), and tropical fruits. On any Canarian table, you can find wrinkled potatoes with mojo, scalded gofio, grilled cheese, ropa vieja (shredded beef), or rabbit in salmorejo sauce, all accompanied by local wine or a good barraquito (a cold coffee drink). It's a warm and welcoming cuisine, made with local products and a lot of love, where the flavor always evokes home. Interesting Facts Gofio (toasted grain flour) is one of the oldest foods in the archipelago, a staple of the Guanche diet. The heirloom potatoes of the Canary Islands are unique varieties brought from the Americas in the 16th century and adapted to the volcanic soil. The mojos (red and green) are iconic sauces that accompany almost everything, from fish to meat. Goat and fish are cornerstones of the island's cuisine, along with internationally acclaimed cheeses. Each island has its specialty: almogrote in La Gomera, watercress stew in La Palma, rabbit in Fuerteventura... a diversity that reflects the unique identity of every corner of the archipelago.

Peruvian cuisine is one of the most diverse and celebrated in the world. It was born from the encounter of cultures: Andean indigenous, Spanish, African, and later, Chinese and Japanese. This fusion resulted in a cuisine explosive in flavors, colors, and textures. In a single country, you can find seafood dishes like ceviche, Andean dishes like pachamanca, Creole dishes like lomo saltado, and Amazonian dishes brimming with exotic fruits. Each region of Peru has its own style, but they all share something: a respect for local produce and a taste for the contrast between acidic, spicy, and savory flavors. Fun Facts: The ancient culinary traditions of Peru, dating back millennia, merged over the centuries with European and Asian cuisines, among others, making it one of the most sophisticated cuisines in the world. Ceviche is the star dish, prepared with fresh fish marinated in lime juice and chili peppers. In 2023, UNESCO recognized ceviche as an expression of traditional Peruvian cuisine and an Intangible Cultural Heritage of Humanity. Peru has been named the World's Leading Culinary Destination several times by the World Travel Awards. Nikkei (Peruvian-Japanese) and Chifa (Peruvian-Chinese) cuisines are unique examples of cultural fusion that have achieved international success. In the Canary Islands, Peruvian restaurants have gained popularity for their flavorful fusion of surf and turf, adapting to local tastes without losing their authenticity. They often offer fresh juices and cocktails such as the famous pisco sour or Inca Kola. More than just food, Peruvian gastronomy is national identity, shared pride, and a way of telling the country's story through flavor.

Gofio is a toasted flour typical of the Canary Islands, made from cereals such as wheat, corn, or a mixture of these, which are ground after toasting. The result is a fine powder with a very characteristic toasted flavor and many uses: it can be mixed with milk for breakfast, added to stews to thicken, made into escaldón, mixed with honey and nuts, or even used in modern desserts. It is a highly nutritious food, full of fiber and energy, and has accompanied the Canarian people from Aboriginal times to the present day. Interesting Facts: Gofio was already the basis of the diet of the Guanches, the ancient inhabitants of the Canary Islands. It is not only made with wheat or corn: it has also been prepared with barley, rye, and even chickpeas. Toasting the cereal before grinding it gives it that unique flavor and also makes it easier to digest. During times of scarcity, it was an essential food because it was quickly filling and kept well. Today, it is still consumed daily in the Canary Islands, both in traditional ways and in innovative haute cuisine recipes. It even has official recognition: it is protected as a Protected Geographical Indication (PGI).

A guachinche is a traditional, home-style restaurant in the Canary Islands, especially in Tenerife. Its origins lie in the homes of farmers and winemakers who offered their own wines accompanied by a few simple dishes to showcase them. Today, guachinches remain places where you can enjoy authentic, hearty, inexpensive, and no-frills Canarian food: rabbit in salmorejo, chickpeas, ropa vieja, wrinkled potatoes, grilled meat... all served with local house wine. Interesting Facts: The name comes from the English expression "I'm watching you," which the British would say when tasting wine, and which the Canarians transformed into "guachinche." Traditionally, they could only offer three courses and their own wine, although today some operate almost as full-fledged restaurants. They are famous for their relaxed, family-style atmosphere: plastic tables, paper napkins, and hearty food. They are found mostly in rural areas of Tenerife, although the idea has spread to other islands. For locals, going to a guachinche is almost a ritual: good food, local wine, and very affordable prices.

The Guanches were the ancient inhabitants of Tenerife before the arrival of the Castilian conquerors in the 15th century. They were a people of Berber origin, from North Africa, who settled on the island and developed their own culture adapted to the volcanic environment. They lived in caves, raised goats and sheep, practiced basic agriculture, and had their own language and customs. Although "Guanche" is used today to refer to all the indigenous people of the Canary Islands, it actually refers only to those of Tenerife. Interesting Facts: Their diet was based on gofio (a type of food), milk, goat meat, and local fruits. They buried their dead in burial caves, sometimes using mummification techniques. They had a social organization based on clans, with a mencey as chief or king. Their Berber origin is known through genetic and linguistic studies. The term "Guanche" means "man of Achinech," which was the indigenous name for Tenerife. Their resistance to the Spanish conquest was fierce, with episodes such as the Battle of Acentejo. Today, they are considered a fundamental part of the cultural and historical identity of the Canary Islands.

Guayota is a central figure in the mythology of the Guanches, the aboriginal people of Tenerife. According to legend, Guayota was the malevolent spirit of fire and darkness, who dwelled within the Teide volcano. He represented chaos, destruction, and uncontrollable natural forces, in contrast to Achamán, the supreme and benevolent god of the sky. The Guanches believed that Guayota, in a fit of rage, kidnapped the sun (Magec) and imprisoned it inside Teide, plunging the world into darkness. At the pleas of humankind, Achamán fought Guayota, defeated him, and freed the sun, then sealed the malevolent spirit within the volcano, where—according to tradition—he remains trapped. Interesting Facts: The myth of Guayota symbolically explains the eruptions of Teide, seen as moments when the spirit attempts to escape. He is usually depicted as a fire demon or a black shadow surrounded by smoke and lava. Some accounts mention that Guayota was accompanied by lesser Guayotas, malevolent spirits who aided him. The story reflects the deep spiritual connection the Guanches had with Mount Teide, which they considered the abode of the gods. In many volcanic tubes of Teide, remains of offerings and vessels containing food have been found, which researchers believe were Guanche offerings to appease volcanic eruptions. Today, Guayota remains very present in Canarian popular culture: he appears in stories, illustrations, logos, and festivals, as a symbol of the volcano's wild and mysterious power.

Brother Pedro de San José de Betancur (1626-1667) is one of the most beloved and symbolic figures of the Canary Islands. He was born in Vilaflor, Tenerife, and as a young man traveled to Guatemala, where he dedicated his life to helping the poor, sick, and marginalized. He founded the Order of the Bethlemites, the first born in the Americas, dedicated to charity and caring for the needy. His humility, kindness, and dedication earned him the title of Saint by Pope John Paul II in 2002, making him the first Canarian saint in history. Interesting Facts: Very near El Medano is the Cave of Brother Pedro, where he shepherded as a young man and which today is a place of pilgrimage for thousands of faithful. He is considered the patron saint of livestock farmers and shepherds, and his figure is closely linked to rural life in Tenerife. His motto was "Do good, my son, without regard for whom," reflecting his deeply humane and caring spirit. In Guatemala, where he died, he is venerated as "Saint Brother Pedro," with immense devotion throughout the country. His canonization strengthened the cultural and spiritual ties between the Canary Islands and Latin America, especially Guatemala. In the Canary Islands, his name appears on churches, schools, and streets, a symbol of kindness, simplicity, and compassion. For the people of the Canary Islands, Brother Pedro represents the simple faith of the people, the unpretentious generosity, and the connection between the islands and the world.

La foresta di alloro è un tipo di foresta umida sempreverde, ricca di allori, felci giganti e muschio ovunque. Nelle Isole Canarie, in particolare a La Gomera (Garajonay) e Tenerife (Anaga), è come entrare in un mondo magico: nebbia, alberi imponenti e un'atmosfera fresca che contrasta con il clima secco di altre zone. È un residuo vivente delle foreste subtropicali che ricoprivano l'Europa milioni di anni fa, ormai quasi estinte, ma che sono sopravvissute sulle isole grazie al clima mite e all'umidità. Curiosità: Il nome deriva dall'abbondanza di alberi della famiglia delle Laurisilvacee. Si nutre di pioggia orizzontale, ovvero della condensazione delle nuvole che si scontrano con la vegetazione. Nelle Isole Canarie, è uno degli ecosistemi più importanti e protetti, che ospita specie uniche come il piccione dorso d'alloro e il turqué. Passeggiare nella foresta di alloro è quasi come viaggiare indietro nel tempo, fino all'Era Terziaria. Grazie a questa foresta, molte aree sono dotate di sorgenti e fonti d'acqua, essenziali per la vita sulle isole.

In the Canary Islands, especially Tenerife, the livery is not just a uniform, but a historical and festive representation that blends religious, military, and popular elements. It is celebrated in towns such as Tegueste, Valle de Guerra, and Tejina, where residents dressed in uniform parade in processions, accompanying saints and virgins. In addition, symbolic battles between ships and castles are staged, with dialogues between "Moors" and "Christians," gunpowder salutes, music, and dances. It is a colorful and traditional spectacle that keeps alive the memory of ancient militias and local history. Interesting Facts: The livery of Valle de Guerra commemorates the victory at the Battle of Lepanto (1571) and is made in honor of the Virgin of the Rosary. In Tegueste, it is linked to the ancient militias created to defend against pirates and also to episodes of gratitude after epidemics. The parades include symbolic boats mounted on carts, accompanied by flags, captains, and groups of residents. The uniforms and banners are inspired by ancient military uniforms, with bright colors and striking decorations. In the past, firearms were fired during the liveries; later, salutes with canes and fireworks were used. Although some liveries were lost over time, they have survived or been recovered in several towns, and today they are a source of cultural pride and a fundamental part of their festivities.

Listán Blanco (also known as Listán Blanco de Canarias) is the most widely cultivated white grape variety in the Canary Islands. With rounded berries and thin, yellowish-green skin that turns more golden with ripeness, it produces white wines that can vary greatly depending on altitude, sun exposure, and the type of volcanic soil. In general, Listán Blanco wines stand out for their freshness, moderate-high acidity, herbaceous or mountain notes, mineral aromas, and a versatility that allows for styles ranging from young, dry wines to aged wines, and even sweet ones. Fun Facts: It is the most widespread variety in Canarian vineyards, used on almost all islands and at altitudes: from sunny lowlands to high-altitude plots. It adapts very well to difficult conditions: it tolerates drought, heat waves, poor soils, and intense sun exposure, making it ideal for the volcanic terrain of the Canary Islands. It is not one of the most aromatic varieties compared to other, more exotic varieties, but it gains character and expressiveness when grown in colder climates or in high-altitude vineyards. It is a relatively high-yielding variety, which favored its widespread cultivation in ancient times, when viticulture was less technical and relied on resistant vines. There are different local "types" of Listán (based on size, bunch, and adaptations) with traditional names such as Listán Grifo, Listán Alto, Listán Gacho, etc., which demonstrate how winemakers have adapted it. Currently, Listán Blanco wines are produced that exploit its minerality, freshness, and ability to reflect the volcanic terroir; some single-varietal Listán Blanco wines have achieved recognition for their clarity, aromatic profile, and balance.

Listán Negro is the most characteristic and representative red grape of the Canary Islands. It is the queen of island red wines and grows on almost every island, from the volcanic slopes of Tenerife to the stony soils of La Palma and Lanzarote. Its wines are light, fresh, and with a very distinctive smoky note, a direct result of the volcanic soils. The nose typically has aromas of red fruits, herbs, and, in some cases, a mineral note reminiscent of ash or hot stone. Fun Facts: It is a native variety that probably descends from ancient vines brought from Andalusia during the colonial era, but which, over centuries of adaptation, has developed unique traits. It adapts especially well to volcanic soils and arid climates, making it a hardy and very stable grape. It was key in the history of Canarian wine, when the islands exported wine around the world during the 16th and 17th centuries. It's often blended with other local varieties such as Negramoll or Tintilla, although there are increasingly more pure Listán Negro wines, appreciated for their personality. Its skin is thin, but it produces wines with good structure and a very vivid ruby ​​red color. On the palate, it's smooth, slightly spicy, and with that volcanic hint found only in the Canary Islands. Today, it's considered a symbolic variety of the Canarian winemaking identity, as closely linked to the landscape and character of the archipelago as the pines or the trade winds.

Pools are like natural marine pools that form when an old lava flow reaches the sea, cools, solidifies, and leaves hollows, cracks, or rocky platforms where ocean water enters, becomes somewhat "trapped," and creates these tranquil backwaters. Sometimes they are partially protected from the waves by natural rock walls, making them perfect for leisurely bathing, observing marine wildlife, or enjoying a sunset without sand—just rock, water, and the volcanic landscape. They are wild, unique, each one distinct, each shape, color, and depth varying depending on where you are. Interesting Facts: No two pools are alike: they vary greatly in shape, size, depth, water color, and type of basaltic rock. Many pools were formed after ancient eruptions; the lava cools rapidly upon contact with the sea, creating whimsical shapes that the sea then erodes over time. The tides and the force of the sea play a key role: they can fill or empty them, change the calm, and be safe or dangerous if the tide rises or large waves enter. They usually have rocky bottoms, algae, small fish, crustaceans… living nature that adapts to these aquatic micro-spaces. Some pools are protected by volcanic rock, which softens the waves, making them more suitable for families; others are rougher, only recommended for those who can swim well. They are a highly valued tourist attraction in the Canary Islands—many coastal areas have several pools declared of interest, because they combine geology, landscape, natural bathing, and local culture.

Magec was, for the ancient Guanches, the deity of the Sun and light. He represented the vital force that energizes the earth, makes crops grow, and guides the passage of time. His brilliance was a symbol of life, hope, and prosperity. In the mythology of Tenerife, Magec was kidnapped by Guayota, the spirit of evil, who imprisoned him inside Mount Teide, plunging the world into darkness. Then, Achamán, the supreme god, fought against Guayota, freed Magec, and restored light to the sky. Interesting Facts: The name Magec can be translated as "daylight" or "sun that illuminates." This myth is the Guanche way of explaining the eruptions of Mount Teide and the natural cycles of the sun. Magec was not only a physical deity but also a spiritual representation of balance and vital energy. Its worship reflects the deep respect the Guanches had for the natural elements, especially the sun, upon which their agriculture and survival depended. In contemporary culture, Magec is used as a proper name, for companies, associations, or brands that seek to evoke light and Canarian identity.

The "sea of ​​clouds" is a natural phenomenon that occurs in the Canary Islands and seems like magic: from a certain height in the mountains, the sky is clear above, and below it stretches a layer of clouds so dense and uniform that it resembles a white ocean. The sensation is like standing on a lookout point floating above the clouds, with the landscape covered by a kind of cottony carpet. It is one of the most beautiful natural spectacles on the islands and attracts both tourists and locals, because no matter how many times you see it, it always surprises. Interesting Facts: It occurs thanks to the trade winds (northeast winds) and the volcanic terrain of the Canary Islands: the clouds accumulate at a certain altitude, trapped by the mountains. It is more common on high islands like Tenerife and La Palma, especially in areas like Mount Teide or the Caldera de Taburiente. To see it, the ideal is to climb above 1,200–1,500 meters above sea level. Sometimes the sea of ​​clouds moves and undulates as if they were real waves. It has inspired countless photos, paintings, and even local legends. Canarians see it as part of their natural identity: a phenomenon that combines the power of the sea and the softness of the clouds in a single spectacle.

Canarian mojos are typical Canary Islands sauces used to accompany wrinkled potatoes, fish, meat, or simply spread on bread. There are two main types: red mojo (spicy, made with peppers, garlic, cumin, and paprika) and green mojo (mild, with cilantro or parsley and garlic). They are intense, aromatic, and full of flavor, reflecting the simple yet flavorful cuisine of the islands. Each family or region has its own recipe, giving each mojo its own unique personality. Fun Facts: Mojo is a staple of Canarian cuisine, present in almost all traditional dishes. It is served with wrinkled potatoes, grilled meats, fish, or even as a salad dressing. There are variations such as the creamier mojo de almogrote or the intense mojo picón for those who love spicy food. The key is the olive oil and garlic, which provide texture and aroma. Each island has slight differences: on La Palma, they use more cilantro for the green mojo, while on Tenerife, parsley is more common. It's an easy-to-make sauce that highlights the flavors of local ingredients, such as potatoes, cheese, and fresh fish.

Guanche mummies are the embalmed bodies of the ancient inhabitants of Tenerife, the Guanches. Before the Castilian conquest, they had an elaborate funeral ritual in which they preserved the deceased, especially those of high rank. They wrapped them in goatskins and placed them in burial caves. Surprisingly, many of these mummies have remained in incredible condition for centuries, making the Canary Islands one of the places with the longest tradition of mummification outside of Egypt. Interesting Facts: The Guanche mummification process was very complex: they washed the body, covered it with aromatic herbs, and dried it in the sun or with smoke before wrapping it in skins. Not all were mummified: only prestigious individuals, such as menceys, nobles, or prominent individuals. Mummies have been found in inaccessible caves, often sealed with stones as a way of protecting them. The Guanches called the process "mirlado" and the mummies "xaxos." Their state of preservation surprised chroniclers and scientists, who compared them to Egyptian mummies. Several of these mummies are now on display at the Museum of Nature and Archaeology of Tenerife. In addition to their historical value, they are a key source of information about the life, health, and customs of the ancient Canarians.

Wrinkled potatoes are a classic Canarian dish: small potatoes boiled with plenty of salt in a small amount of water, which causes the skin to wrinkle and form a flavorful crust. Their small size is no accident: local varieties like Papa Negra, Papa Bonita, and Papa Santa Cruz naturally grow small, and the volcanic soils and moderate irrigation concentrate their flavor. They are eaten whole, usually with red or green mojo sauce, and are the perfect accompaniment to fish, meat, or as a main course. Interesting Facts: They originated in South America, arriving in the Canary Islands in the 16th century and adapting perfectly to the volcanic soils and climate. Their cultivation spread widely in 1622 thanks to Juan Bautista de Castro, who brought varieties from Peru and planted them in Icod el Alto. The potatoes are small because the native varieties and the volcanic climate limit their size, but enhance their flavor. In Tenerife, 18 of the 32 potato varieties found in the Canary Islands are cultivated. There are 29 genetically unique and exclusive varieties of Canarian potatoes included in the Protected Designation of Origin (PDO) "Papas Antiguas de Canarias" (Ancient Potatoes of the Canary Islands). They are harvested young to maintain their thin skin and special texture that allows them to wrinkle when cooked. Their simplicity is deceptive: they pair well with almost anything and reflect the agricultural and culinary traditions of the islands.

Teide National Park is the heart of Tenerife and one of the most breathtaking landscapes in the world. Centered around the majestic Teide volcano (3,718 meters), Spain's highest peak, this park is a spectacle of craters, lava flows, and otherworldly rock formations. Its beauty and unique biodiversity led to its designation as a UNESCO World Heritage Site in 2007. It's the perfect place for hiking, stargazing, and photography, with panoramas that change with the light and altitude. Interesting Facts: It was declared a National Park in 1954, one of the first in Spain. It is the third largest volcano in the world when measured from its underwater base. Its origins date back millions of years to eruptions that formed the current Las Cañadas caldera, approximately 17 km in diameter. The landscape is home to a very special flora: tajinastes (Echium wildpretii), Teide broom, violets unique to the volcano, and colorful lichens that survive in extreme conditions. The ancient Guanche culture considered it a sacred place, the abode of the god Guayota, the spirit of fire. It is one of the most visited parks in the world, with more than four million visitors annually. From its summit, on clear days, all seven Canary Islands can be seen. The area around Teide has been the setting for films, series, and documentaries due to its "lunar" appearance, ideal for representing other planets. Climbing Teide is almost a ritual for the Canarians: a mixture of natural pride, ancestral respect, and love for their volcanic landscape.

Anaga Rural Park is a natural gem located in northeastern Tenerife, one of the oldest areas of the island, formed some 8 million years ago by volcanic eruptions. It's a place where nature seems frozen in time: mountains covered by a dense laurel forest (a humid forest of Tertiary origin), deep ravines, and small hamlets clinging to impossible slopes. It's the ideal spot for those seeking hiking, spectacular views, and a pure connection with nature. Visiting it is like walking through a green and misty fairytale, where every bend in the path leads you to viewpoints overlooking the sea or to forests that seem otherworldly. Interesting facts: It was declared a Biosphere Reserve by UNESCO in 2015 thanks to its incredible biodiversity. It is home to unique species that exist nowhere else on the planet. Many of its trails connect with old paths used by shepherds and farmers, still used by local residents. In its villages (such as Taganana, Afur, and Chamorga), rural traditions and authentic cuisine are still preserved. It's considered a perfect starting point for nature trails, as it has visitor centers that help you understand its flora, fauna, and culture before venturing out onto the paths.

Teno Rural Park is located in the far northwest of Tenerife and is one of the wildest and least developed areas of the island. Its landscape blends dramatic cliffs, deep ravines, laurel forests, and small hamlets that seem suspended in time. Its isolation for centuries helped preserve both its natural environment and its traditional way of life. Walking through Teno is to experience the most authentic Tenerife: rugged nature, pure air, cobbled paths, and viewpoints that offer spectacular panoramic views of the ocean and the islands of La Gomera, La Palma, and El Hierro. Interesting facts: It is one of the oldest massifs in Tenerife, with over 7 million years of geological history. The park is home to the Teno Lighthouse, one of the most iconic and photographed spots on the island. Its biodiversity is enormous: it shelters seabirds, endemic lizards, and unique flora of the Canary Islands ecosystem. The hamlets of Masca, Teno Alto, and Los Carrizales preserve traditional buildings and a rural way of life based on agriculture and shepherding. Like Anaga, the park has visitor centers and marked trails, making it an ideal first stop for exploring the natural environment and gaining a deeper understanding of its ecological and cultural value.

Patacones are fried green plantain slices, very popular in Venezuela, Colombia, and other Latin American countries. They are prepared by slicing the plantain, frying it once, flattening it, and then frying it again until crispy on the outside and tender on the inside. They are a delicious accompaniment to meats, fish, or simply to eat with salsa, cheese, or guacamole. Not to be confused with fried plantains: patacones use green plantain, which is not sweet, but more neutral and has a firm texture. Interesting Facts: Their origin is indigenous: pre-Columbian peoples already fried green plantains as a staple food. The name "patacón" has several theories; in some places, it is associated with "hit" or "squashed," due to the technique of mashing the plantain before frying it again. In Venezuela and Colombia, they are eaten for breakfast, lunch, and dinner, sometimes replacing bread. Patacones are also called "tostones" in other Latin American countries. In the Canary Islands, they are known thanks to Venezuelan and Latin American influences; they are found in restaurants and international food stalls. They are an example of how a simple ingredient like plantain can be transformed into a versatile, crunchy, and delicious dish.

The Canary Island Pine is one of the most important natural symbols of the Canary Islands. It is a tall, elegant, and resilient tree, capable of surviving in volcanic areas where almost nothing else grows. Its most striking characteristic is its fire resistance: after a fire, it can sprout again thanks to its thick bark and protective sap. It is the dominant species in the Corona Forestal forests, especially in Tenerife and La Palma, and gives off that unmistakable scent of resin and nature that one senses when walking through the pine forests. Interesting Facts: Its scientific name is Pinus canariensis, and it only grows naturally in the Canary Islands. It can reach over 40 meters in height and live for several centuries. Its deep roots retain water and prevent soil erosion, playing a key role in island ecosystems. It is essential for capturing water from the sea of ​​clouds, helping to replenish underground aquifers. Its wood is highly prized for its hardness and reddish color, and is traditionally used in beams and balconies in Canarian architecture. Walking through a Canarian pine forest after the rain has passed is a unique experience: the air is filled with that characteristic fresh, resinous aroma.

Natural pools are pools or spaces of water that form naturally on the coast, usually where the sea meets volcanic rock or rocky areas. The water is trapped between rocks, creating pools where the waves are gentler and where you can swim, jump, or simply relax without the sand on the beach. They are very popular in the Canary Islands because the islands' volcanic geology creates unique spots: each pool has a different shape, depth, and color depending on the lava and the tide. They are a perfect place to swim in clean waters and enjoy the scenery. Interesting facts: No two natural pools are the same: they vary in size, depth, color, and marine life. Many were formed by ancient lava flows that, as they cooled, created hollows and platforms where seawater enters. They are natural habitats: small fish, crustaceans, and algae live in them. The water level and safety depend on the tide and the strength of the sea; some are calm, others wilder. In the Canary Islands, some natural pools are well-known tourist spots, while others remain almost secret and unspoiled. They're a way to enjoy the sea without sand and with the sensation of being in a "natural spa" surrounded by volcanic rock.

Chicken with garlic from Adeje is a typical recipe from the south of Tenerife, in the Canary Islands. It consists of pieces of chicken slowly cooked with plenty of garlic, olive oil, local wine or liqueur, aromatic herbs, and sometimes chili peppers. The result is a juicy dish, full of flavor, with a powerful garlic aroma and a traditional touch reminiscent of the home cooking of the islands. It is often served with wrinkled potatoes, rice, or salad, becoming a beloved main dish among locals and tourists alike. Fun Facts: It is typical of the municipality of Adeje, where it has been passed down from generation to generation. Garlic not only adds flavor: it helps preserve the chicken and enhances the natural aroma of the meat. Some versions include a touch of white wine or Canarian rum to intensify the flavor. It is usually prepared in clay pots, which enhances the flavor and keeps the meat juicy. It is a very common dish in local restaurants, guachinches (small restaurants), and private homes. It pairs perfectly with wrinkled potatoes and mojo sauce, making it an authentic example of Canarian cuisine from the south of Tenerife. Although it's simple, the secret lies in the cooking time and the amount of garlic, which gives it that distinctive and recognizable flavor.

In the Canary Islands, when someone orders a pulguita, they're referring to a small sandwich made with a soft roll. It's usually filled with cold cuts, cheese, tuna, chicken, tortilla, or whatever you have on hand. They're very common in bars, gas stations, and cafes, perfect for quick breakfasts or as a snack between meals. They're so named because of their small size, like a "mini" version of a regular sandwich, but be careful: even though they're small, they usually come packed. Fun Facts: The name comes from the "pulguita" bread, a small, soft roll that's baked in a round or oblong shape. They're common for breakfasts in offices, schools, or neighborhood bars: quick, cheap, and convenient. They're often grilled, giving them a crispy outside and a juicy inside. In the Canary Islands, they're very common with ham and melted cheese, a timeless classic. They're also widely used at celebrations and family gatherings as part of snack trays. Although they're small, the beauty is that you can try several with different fillings instead of settling for just one large snack.

In Tenerife, rallies aren't just car races: they're a true popular and sporting celebration. Every year, thousands of fans flock to the mountain roads to watch the vehicles roar past curves, dust, and volcanic landscapes. It's a deep-rooted tradition that combines adrenaline, scenery, and community, with entire towns turning out to cheer on the drivers. Rallies are part of Tenerife's identity, uniting generations passionate about the world of motorsports. Fun Facts: The most iconic events are the Tenerife Island Rally, the Villa de Adeje Rally, and the Orvecame Historic Rally, all with decades of history and great prestige within Canarian motorsport. Some events, such as the Tenerife Island Rally, have been held since the 1960s, becoming a national benchmark. The stages cross spectacular areas of the island, from the midlands to the landscapes of Mount Teide, making each rally also a showcase of the Canary Islands' natural environment. During rally weekends, it's common to see entire families with coolers and chairs on the roadside, enjoying the atmosphere. The fan base is so strong that there are even video games like Virtual Rally, inspired by real-life landscapes and stages, such as the Tamaimo climb, that allow fans to experience the rally from home. In addition to the competitive aspect, rallies have a cultural and economic impact, filling local bars, restaurants, and accommodations during the events.

Canarian Ropa Vieja is a traditional dish from the Canary Islands, very different from the Latin American version. It's made from leftover meat and cooked vegetables, such as chickpeas, potatoes, carrots, and squash, which are shredded or chopped and sautéed with oil, garlic, onion, and pepper. Its name comes from the idea of ​​"ropa vieja" (old clothes), reusing already cooked ingredients to create a tasty and nutritious stew. It's a humble, homey dish that's very typical of Tenerife and Gran Canaria, where it's served in homes and at guachinches (food stalls). Fun Facts: Traditionally, it was made from leftovers from the Canarian puchero (meat and vegetable stew) prepared on Sundays. It's cooked over low heat, allowing the flavors to blend and the texture to become tender and juicy. It's a leftover dish that reflects island cuisine, where nothing goes to waste. It's usually served with wrinkled potatoes or bread to complete the meal. Although humble, it is very tasty and represents a link to the family and rural cuisine of the Canary Islands. Canarian Ropa Vieja is an example of how traditional stews can be transformed into recipes that vary according to the region, using the same principles of leftovers.

Tabaiba is a very typical plant of the dry areas of the Canary Islands, with a peculiar yet resilient appearance: green stems, leafless for most of the year, and white latex running through them. It belongs to the Euphorbia genus, and although it appears fragile, it is a true survivor of the arid climate and volcanic soils. It grows in ravines, hillsides, and coasts, forming very characteristic landscapes of the archipelago. Its presence lends a green and wild touch to the harshest and sunniest terrain. Interesting Facts: There are two main species: sweet tabaiba (Euphorbia balsamifera) and bitter tabaiba (Euphorbia lamarckii). The sweet tabaiba was traditionally used for natural remedies, while the bitter tabaiba has a more toxic latex. The name "tabaiba" comes from the Guanche term "tabaib" and reflects the indigenous heritage of the Canarian vocabulary. It is a plant endemic to the Canary Islands and North Africa, perfectly adapted to intense sunlight and lack of water. Its white sap was once used for tanning hides or fishing, as it put fish to sleep (although this is now prohibited). The tabaiba (sunflower) is an essential part of the Canary Islands' coastal landscape, along with cardones (cardons) and verodes (green grasses), forming what is known as tabaibal-cardonal (sunflower).

The Terrero de Lucha Canaria is the venue for the islands' most indigenous sport: Canarian Wrestling. It's a circular arena made of fine earth, surrounded by stands, where two wrestlers face off, attempting to take each other down without using any blows, only strength, technique, and balance. It's a place steeped in tradition, respect, and camaraderie, where the excitement of combat blends with pride in Canarian roots. Fun Facts: The terrero is usually indoors or outdoors, but always with a dirt floor to ensure safe landings. Each major town or municipality has its own terrero, making it a social and cultural meeting point. Local teams, called wrestling clubs, compete in leagues and tournaments that bring together the entire community. In some places, the tayeros (veteran fans) tell stories of great past wrestling matches, as if they were legends. Canarian wrestling has its own rules and values, centered on respect, nobility, and sportsmanship. Today, the terreros are also a symbol of identity, where new generations learn both the technique and the spirit of this ancient sport.

Volcanic tuff is a rock formed from ash and fragments ejected during a volcanic eruption that, over time, compact and solidify. In the Canary Islands, it is very common to see it on walls, ravines, and old buildings because it is light and easy to carve. Its color can vary from beige to gray or reddish, depending on the type of eruption and the minerals it is composed of. It is a very typical material of the islands, present both in nature and in traditional architecture. Interesting Facts: Tuff forms when volcanic ash falls and consolidates with heat or pressure, creating a porous rock. In the Canary Islands, it has been used since ancient times to build houses, walls, and ovens, as it retains temperature well. Some landscapes, such as those of Fasnia or the Erques ravine (Tenerife), show spectacular layers of tuff carved by erosion. Its soft texture allows water and wind to easily shape it, creating very striking shapes. In addition to its geological value, it is part of the Canarian cultural landscape, visible both in rural areas and in historic buildings.

The verode is a succulent plant very typical of the Canary Islands, recognizable by its fleshy leaves and deep green color with reddish tones when there is plenty of sun. It is one of those species that look like small natural sculptures growing among volcanic rocks. It adapts perfectly to the dry climate and poor soil, storing water in its leaves, which is why it is often seen on hillsides, rocks, and coastal areas where almost nothing else survives. It is inconspicuous but essential in the Canarian landscape. Interesting Facts: It belongs to the Aeonium genus, and there are several species endemic only to the Canary Islands. Its geometric shape and changing hues have made it a highly prized ornamental plant even outside the archipelago. It is considered a pioneer plant, as it grows on recent lava flows and helps form fertile soil. Some verodes flower with long yellow or pink stems, which contrast with the green of the rest of the plant. Traditionally, it was said that the verode "resists where there is no water," a clear symbol of the Canarian character. Along with the cardón and the tabaiba, it forms part of the typical dry landscape of the lowlands of the islands. In addition to its ecological value, it represents the humble yet resilient beauty so characteristic of Canarian nature.

Fruity white wine is one of the most characteristic of the Canary Islands. It is distinguished by its smooth, fresh flavor with notes reminiscent of tropical fruits or flowers, thanks to the volcanic climate and the altitude at which the grapes are grown. It is a light, aromatic, sweet, and easy-drinking wine, ideal with fish, seafood, or mild cheeses. In the Canary Islands, especially in areas like Tacoronte-Acentejo or Lanzarote, it is almost a hallmark of wines at meals or on terraces at sunset. Interesting Facts Its fruity note comes from local varieties such as Listán Blanco, Malvasía, or Verdello, which are well adapted to the volcanic soil. The subtropical climate with its large altitude differences helps preserve the natural acidity, giving the wine its freshness. Canary Islands wines are often grown on volcanic terraces or black ash, which adds minerality and a unique character. It's often served chilled, accompanied by wrinkled potatoes, fish of the day, or a good La Palma cheese. Fruity white wines from the Canary Islands often win international awards for their balance of sweetness, acidity, and aroma. It's the perfect wine for those looking for something light, refreshing, and full of island flavor.

Our Lady of Candelaria is the most important Marian devotion in the Canary Islands, whose venerated image is the patron saint of the archipelago. The Basilica of Candelaria is located in the municipality also called Candelaria, in Tenerife. It is a religious, cultural, and tourist attraction: thousands of people come here on pilgrimage every year, especially on February 2 (Feast of Our Lady of Candelaria) and August 15. The current building is a large, three-nave church in the Regionalist style, with an imposing central tower, ceilings with Mudejar influences, and typical Canarian architectural details. Interesting Facts: According to tradition, before the Spanish conquest in the 14th century, a statue of the Virgin of Candelaria appeared on the shores of the Güímar Valley, and was called Chaxiraxi by the Guanches. In 1526, the first sanctuary was built under the orders of Adelantado Pedro Fernández de Lugo to house the image. In 1599, Pope Clement VIII proclaimed her Patron Saint of the Canary Islands. This title was later ratified in 1867 by Pope Pius IX. The original sculpture disappeared due to a flood in 1826. The current image was made in 1827 by the Tenerife sculptor Fernando Estévez. In addition to its religious significance, the Basilica is also a symbol of cultural identity for the inhabitants of the Canary Islands: sculptures of the nine Guanche menceys are found in the adjacent plaza, which connect with the aboriginal past. The Dominican convent next to the basilica has played an important role in safeguarding devotion and in festivals since ancient times.