Local fish, served with 'papas arrugadas' (potatoes boiled in their jackets)and spicy 'mojo picón' sauce; cress or yam stew; goat meat; a local cheese and garlic paté called 'almogrote'; rabbit in 'salmorejo' sauce; Guarapo; creme brulé with palm honey; whey cakes. César Manrique Restaurant School.