Gastronomy.

A taste of salt, of sea, of wind, of cheese and of the grazing of Fuerteventura goats. From the sea are wreckfish, parrotfish, moray eels, groupers, dentex, dusky groupers and red snapper, mussels, sea snails or limpets.
From the Island is the roasted cereal flour known as gofiò, potatoes with mojo sauce, (papas arrugadas con mojo), goat's meat stews and its famous local cheese, Queso majorero, awarded the designation of origin in 1996 and international reowned with many differnet awards. Gofio escaldado - with stock, Sancocho canario - stew of salted fish, potatoes and sweet potatoes, fish stock, marinated suckling kid goat and red and green mojo suace.
Simple recipes that last on the palette and in one's memory.