Bienmesabe is the classic, made from ground almonds, egg, sugar and lemon zest. Frangollo uses corn flour, milk, raisins, almonds and cinnamon for a pudding-like texture.
Quesillo, a caramel custard similar to flan, appears on most dessert menus. Rosquetes de vino, wine-flavoured doughnuts dusted with sugar, are great with coffee.
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Piña de almendra, almond sweets shaped like pineapples, come from the north. Bartolillos, fried pastry filled with sweet cream, show up during festivals.
Don’t skip the local bananas, they taste nothing like exported ones. Churrería el Guanche in Candelaria serves excellent churros for breakfast or late night.
