The gastronomy of Tinajo reflects the culinary tradition of Lanzarote, with dishes based on local products and recipes passed down from generation to generation. Among the most notable ingredients are fresh fish, potatoes, goat cheese and agricultural products grown on volcanic soil.
One of the most emblematic dishes of the area is the Canarian sancocho, made with salted fish, potatoes, sweet potato and accompanied with mojo. Also noteworthy are the fish broths, limpets with green mojo and gofio escaldado, a mixture of gofio with fish or meat broth.
As for cheeses, those from Tinajo are known for their intense flavour and creamy texture, being made with local goat's milk. They are usually consumed alone or accompanied by honey and almonds.
For dessert lovers, bienmesabe, made from almonds, honey and egg, is a traditional delicacy that cannot be missing from the table.
Finally, one cannot talk about the gastronomy of Tinajo without mentioning its wines, especially those produced in the region of La Geria, where the vines grow on volcanic soils, giving them a unique and characteristic flavour.