In the meat section, a very popular dish is the typical fiesta meat (marinated pork tacos) that is prepared for the festivities of the towns in ventorrillos (fair stalls), bars and private homes, rabbit in salmorejo (a kind of gazpacho), kid, and of course beef, pork and poultry are also commonly consumed. Another typical dish of Tenerife's gastronomy is the puchero canario, which, like other Spanish stews, represents one of the most complete pots of the national cuisine. The content of the stew can obviously vary, but it is rich in vegetables, vegetables, legumes and meats.

Both fish and meat are usually accompanied with papas arrugadas (wrinkled potatoes). This is a typical dish of the Canary Islands that simply responds to the way of cooking potatoes. With water, a lot of salt, and without peeling.

A typical Canarian sauce that gives a certain spicy flavor to food. This word, probably of Portuguese origin, is used to designate the typical sauces of the islands. The mojos constitute an authentic world of flavors, colors, textures, etc., among which are the coriander mojo, parsley mojo, paprika mojo and the distinguished pepper-based mojo picón. However, the range of these sauces is very wide and allows the use of different ingredients in its preparation, such as almonds, cheese, saffron, fried bread, among other possibilities. It is an accompaniment for some meats and for certain fish.

As soon as the conquest of the islands was over, one of the first economic activities that immediately began was the production and marketing of cheese. It was a rational way of making the existing small livestock profitable. As an anecdote, we can point out that cheese was even used as a currency of exchange and buying and selling. Since then it has been a fundamental food in agricultural areas.

It is another of the most commonly elaborated and consumed dishes. The ones produced in farms of Arico, La Orotava or Teno stand out. In turn, there are several varieties: soft cheeses, cured, semi-cured, smoked... and most of them are handmade. Today, goat cheeses predominate, although sometimes they are made with certain quantities of sheep's or cow's milk. They are usually served as a starter or simply as a snack. Canary Island cheeses enjoy a good international acclaim, among other things, for their softness and flavor, giving them a personality that differentiates them from other European cheeses. Specifically, Tenerife's cured goat cheese with paprika and gofio toppings from the Quesería de Arico has been awarded in its category as the best cheese in the world in the final of the World Cheese Awards 2008 held in Dublin.

One of the latest studies reveals that approximately 3,400 tons of cheese are produced in Tenerife each year, which represents 50% of the province's production and 25% of the entire archipelago. There are currently 75 artisan cheese dairies, according to the General Sanitary Register of Foodstuffs. At present, the cheeses of Tenerife have a guarantee mark promoted by the Tenerife Rural Foundation in order to homologate their quality. The aim of this guarantee mark is to publicize the main qualities of the cheeses, enhance the value of the product and improve its commercialization.

Gofio is one of the traditional elements of the Canarian cuisine and particularly of Tenerife. It is made with cereal grains that are toasted and then ground. The most consumed type on the island is wheat, although there are other types such as millet or, to a lesser extent, chickpea. It is also relatively frequent that of mixed type, wheat-millo. Even before the conquest of the Canary Islands, it was already a source of sustenance for the Guanches. In later times of famine and food shortages it was part of the popular Canarian diet. Nowadays it is used as a unique dish (gofio escaldado) or as a complement in different kinds of dishes: meat, fish, stews, desserts. Also typical are the so-called pellas de gofio, in which this main ingredient is kneaded together with others (honey, sugar, water, almonds, raisins, cheese, etc.) and served as small round shapes. Gofio pellas are frequently eaten in pilgrimages, traditional fairs and grape harvests. Even some prestigious chefs have made gofio ice creams and received good reviews.

Tenerife's confectionery is represented and strongly influenced by the confectionery of La Palma, with delicacies such as bienmesabe, leche asada, Príncipe Alberto, frangollo, huevos moles, quesillo and a long etcetera. Likewise, rosquetes, trout, and various types of cakes, among which are the laguneros and the unique rosquetes de Guía de Isora, are part of this chapter of the recipe book.

The cultivation of the vine in the archipelago and especially in Tenerife was born after the conquest, when the colonizers brought varieties of vines and verified the nobility that the Canary wines acquired. In the XVI and XVII centuries, wine reached a great importance in the economy of Tenerife, as many families were dedicated to its cultivation and subsequent business. Special mention should be made of the Canary malvasía, which came to be considered the best wine in the world and was coveted by the European courts and the largest wineries in Europe and America. Writers such as William Shakespeare or Walter Scott refer to these wines in some of their works. The island currently has five denominations of origin: Abona, Valle de Güímar, Valle de La Orotava, Tacoronte-Acentejo and Ycoden-Daute-Isora.