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There are more goats than people on Fuerteventura, or so it is often said. So it’s no big shock that the bearded beast features heavily on the menus over here, whether roasted or stewed.
Goat typically comes with a side helping of papas arrugadas (small Canarian potatoes rendered wrinkly through boiling in heavily salted, lemon-flavored water) and a heaping of mojo, a red or green pepper sauce that comes in varying spice levels, from mild to blow-your-head-off hot.
You’ll probably also come across queso Majorero, a delicious, nutty goat cheese that comes in different styles. Fresco is the soft and mildly flavoured version, while other varieties are left to age for longer, becoming harder and gaining a more powerful tang.
Head to the Finca Pepe farm (five kilometres/three miles west of Antigua, near Betancuria) for a behind-the-scenes look at how it is produced.
Don’t ask us why, but seafood always tastes better when you eat it near the sea. Seafront dining can be enjoyed in the restaurants in and around Corralejo and El Cotillo harbours.
Naturally, the catch of the day varies, but if it’s on the menu, try vieja (parrot fish), a common local speciality.
If you are offered a nightcap after your meal, it will probably be one of two things: goat milk liquor or honey rum. Both are sweet and delicious.
Want to carry on sampling the island’s favourite tipples? Then head on over to our Fuerteventura nightlife page, where we give you the lowdown on the best nightlife.