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The fact that Tenerife attracted travellers from all over the world also led to a long tradition of dessert cuisine in the island that can trace its roots back to many different parts of Europe, and elsewhere, leading to a wide variety of desserts nowadays.
You have to try huevos mole made from egg yolks and syrup, and frangollo originally a Portuguese dish that is made with a masterful combination of ingredients like corn flour and the excellent island honey, which comes from the Las Canadas del Teide. Fine examples of the wealth and variety of local desserts can be found in rosquetes from Garachico, cakes from Vilaflor, sweet potato and almond pasties and pies from the Orotava Valley.
Tenerife has a great pastry making richness. It has been related to small areas in little towns far from the big cities. The simplicity is an identity sign reflected in Canarian pastry making. Sweets and cakes are made with original island products giving an extraordinary touch to pastry making, known as one of the great treasures of Canary Islands gastronomy.
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