Canary Islanders eat well and local specialities include gofio, a toasted maize staple going back to Guanche times. They grow delicious little potatoes, often served in a spicy red sauce (papas arrugadas) or accompanying local lamb and kid. Rabbit (conejo) is another traditional staple and locally caught tuna, hake and squid are popular. Freshly picked tomatoes, bananas, guava, chestnuts, apples and citrus fruits are all excellent and the goats that roam the scented hills produce delicious cheese. The local bread is flavoured with wild fennel seeds and the traditional bakeries produce potato bread (pan de papas) and almond pastries, marzipan and sweet almond puree (bienmesabe). Artesan wines are produced on the island, as is good beer and rum.
