To truly discover a tourist destination like Gran Canaria, its history, its people and even the reasons behind the capricious orography of its landscape, the visitor must savor it. This Atlantic island of flavors benefits from the sea, the sun, the fresh trade winds and the robust character of its volcanoes, which have given a unique identity to a cuisine reminiscent of Europe, Latin America and Africa.
Gran Canaria’s gastronomy has been shaped over 500 years, a combination of ingredients that reflect its history as a major Atlantic port, where travelers from a hundred different countries brought the flavors of ten meridians around the world. This diversity is evident in the 21 municipalities, from the wonderful Queso de Flor (flower cheese) to sweet potato empanadas, wine, sugar cane rum, and coffee.
In particular, Gran Canaria’s culinary heritage is a rich tapestry of sea salt and local fish and shellfish, produced and caught in an artisanal way. World-renowned cheeses reflect ancient traditions of grazing and transhumance, while the volcanic soil lends a distinctive character to its wines, ancient olive trees, and coffee plantations. These elements thrive alongside tropical fruits and bountiful orchards producing mangoes, avocados, pineapples, papayas, potatoes, tomatoes, onions, and strawberries, among others.
The island’s diverse microclimates also enable the black bee to produce honey, and each year, its Sacred Mountains, a World Heritage of Humanity Site, are covered in the pink mantle of almond blossoms. These ingredients form the perfect cuisine to combine good food and good weather during any vacation in Gran Canaria.
Discovering the Gofio Mills
Among the many gastronomic treasures of Gran Canaria, gofio holds a special place. It is a type of flour made from roasted grains, mainly corn or wheat. The production of gofio is an integral part of Gran Canaria’s socio-economic history, and exploring its mills provides a fascinating glimpse into the island’s past.
Before the arrival of the colonists, for the indigenous people of the Canary Islands, this humble food was a staple. They grew, roasted and ground barley to make gofio, which they then mixed with other products such as honey and goat’s milk. In fact, its high nutritional value, with potassium, calcium, magnesium, zinc and iron, made it essential for survival during the famines that plagued the archipelago. It is also high in protein and carbohydrates, low in fat, and delicious, which explains why all travelers love it.
Until a few decades ago, there were many gofio mills in Gran Canaria, producing different types of gofio all over the island. Nowadays, several mills continue to produce this precious product, but only a few are open to the public.
Restaurants and famous chefs still use gofio as one of the main ingredients in their recipes. Among them, one of the highlights is the pella de gofio, which consists of a tube-shaped lump of gofio mixed with water, salt, sugar and oil, cut into slices and served with various dishes. Another remarkable one is the gofio puree made with boiled fish broth, which can be enjoyed as an aperitif or as an accompaniment to other dishes.
A visit to these gofio mills is a journey back in time and an enriching experience that showcases this traditional food. One of the best times to visit is during the almond blossom season, when the landscape is at its most picturesque. The route includes several stops, each offering a unique perspective on the production and significance of gofio.
- Molinería Rojas: Built between 1878 and 1880, it is the oldest active mill on the island. Located in the northern part of the island, in Galdar, it still preserves part of the aqueduct that once carried the water and is still in the hands of the same family whose tradition has been passed down from generation to generation.
- Molino de Fuego (Fire Mill): It is located in the municipality of Telde, and has been in operation since 1903. It produces different mills and cereals, so that during the visit it is possible to find the local gofio de millo, awarded in the regional gofio competition promoted by the Canary Islands Institute of Agricultural and Food Quality.
- Molino de San Mateo: It is a regular stop for those who visit the popular agricultural and handicraft market that is held in this town of San Mateo every week, from Friday to Sunday. Its aroma immediately attracts those who come from other parts of the world to shop, who can also see and smell, from the counter where they are dispatched, how it comes freshly ground from the stones, through the channel of the gofio, to the sack where it is collected.
- Molino Pérez Gil: Since José Pérez Gil, founder of the business, offered gofio to children who were going hungry in post-war times, the passion remains. The original mill in Santa Lucía is now the Gofio Museum, but that has not stopped the production, which moved more than 39 years ago to Vecindario to continue filling sacks with this tradition.
Each of these stops allows tourists not only to see how gofio is made, but also to interact with local producers and taste the fresh product. These experiences provide a deeper understanding of the cultural and historical context of Gran Canaria’s gastronomy and are a great complement to any visit to this land of flavors.
Gofio Museum
Visits must be previously arranged by phone: +34 928 759 706
Free admission
Address: Juan Rejón no 22. El Doctoral, Vecindario, Santa Lucía
Website: fedac.org/museosetnograficos
Molineria Rojas
Address: Delgado 111 st., 35460, Palma de Rojas, Gáldar
Phone: +34 630 37 53 94
Email: mo**************@gm***.com
Instagram: @gofioeldaldense
Molino San Mateo
Address: Del Agua, 9, 35320 Vega de San Mateo, Las Palmas
Phone: +34 928 661 062
Website: sanmateoturistico.es
Molino Pérez GIl
Address: Primero de Mayo, 148, 35110, Vecindario, Las Palmas
Phone: +34 928 75 26 57