The basic ingredients of both Majorero and Canarian gastronomy are fish and locally-grown produce, accompanied by the typical Canarian sauce: "mojo". There are different types of mojo, depending on its ingredients. The most common are: red mojo ("mojo picón" or hot mojo), which is served with blue fish, meat and salted fish in general, and green or coriander mojo. Both are normally served with the traditional "papas arrugadas".

The "papas arrugadas" are small potatoes in their jackets, which are steamed with plenty of salt and not much water. They are seasoned with green and red mojo. We should also mention the Majorero cheese, toasted cornmeal and tomatoes.

Pejines are small fish from the same family as sardines, anchovies, etc., and once they have been dried in the sun, they are roasted, grilled or simply passed through a lit flame of burning alcohol.

"Viejas jareas" are bass which has been washed, opened along the back and left to dry.

Below is a selection of the island's typical dishes:
Kid goat meat prepared in many ways, but especially roast with garlic, black pepper, oregano, thyme, and bay leaf, with a little vinegar and oil.
Braised goat meat.
Roast marinated pork.
Potato soup, prepared with onion, tomato, coriander, garlic, salt, parsley, and a little oil, saffron and water.
Maize soup.
"Sancocho de pescado" (a fish soup) is one of the island specialities, always made with potato, sweet potato, blanched cornmeal and mature goat's cheese.
Fish is also served fried and roasted, from horse mackerel to moray, perch, dentex, octopus and saupe
"Tollos" (mackerel shark) is salted fish cut into strips.