cuisine
Traditionally, Lanzarote’s cooking revolves around its local produce which in turn is determined by the land and climate. Simply prepared fresh fish, lean meats, cornmeal, a selection of goat’s cheeses and papas arugadas (wrinkled potatoes) accompanied by mojo (a sauce with two versions: green mojo consists of coriander and garlic or a red hot chilli mojo) and soups are the well known ingredients around which each meal is shaped. The famous Spanish concept of tapas (snacks) are widely available with typical fare of tortilla (potato omelette), fish or octopus salads, croquettes of meat or fish, chickpeas with chorizo (spicy sausage) as a few examples of what may be offered.