HE gofio is among the Canary Islands’ most beloved and iconic foods, deeply tied to the archipelago’s history and daily life. It is cherished for its nutritious value, affordability, straightforward preparation, and its comforting sense of resilience.
Gofio has long served as the foundation of Canarian cuisine, especially during lean times. It traveled with families as a trusted staple for generations and even accompanied immigrants venturing from the islands toward the Americas in search of a brighter future. Its popularity spread as people carried memories of home and the promise of sustenance wherever they went.
In powder form, known as escaldón or pringón, gofio remains a constant in kitchens like Casa Efigenia in La Gomera, where it has become part of a long-standing culinary tradition. The establishment is known for serving imaginative dishes that honor the old orchard’s bounty, including goat cheese crumbles. Historically, gofio was kneaded in a goatskin bag during long field days, a reminder of its practical roots and enduring versatility in food preparation.
“This is a real energy bar we offer with palm honey,” explains Sergio Méndez, son of Efigenia Borges and the manager of Casa Efigenia. For more than six decades, the venue has fed guests with produce from the La Gomera orchard, located just a short distance from the grand Garajonay National Park entrance in Las Hayas. The restaurant stands as a living link between landscape, farming practice, and everyday nourishment.
Residents of this rough, picturesque island leveraged the whey protein known as tabefe to moisturize and create a variety of dishes. They incorporated vegetables, greens, potatoes, and yams into hearty meals, drawing on gofio as a unifying base that ties generations together through food and tradition.
Memory and pride come together as Efigenia Borges recalls the flavors of youth: milk-rich gofio, garden vegetables, fern cakes, potatoes simmered with mojo, and a bounty of fruits, fresh bread, and desserts. Her favorite simplicity was a gofio ball with cheese, honey, and chestnuts, a simple yet beloved combination she still cherishes as the pronghorn tradition.
international customer
Under his father’s guidance, Efigenia’s household always prepared meals with vegetables, avoiding meat or fish whenever possible, especially at times when animals were kept for dairy and cheese production. The story of the restaurant traces back to the 1960s, when tables were fashioned from rugged mountain planks set on wooden supports. The venue became a social hub where many couples first met and even married, a place steeped in memories and local heritage.
Sergio Méndez speaks with warmth about welcoming international guests and recommending the gofio escaldón, a vegetable stew with a touch of riot and a refreshing salad, or a wholesome meatless dish such as watercress casserole. The menu also features comforting options like mushrooms stuffed with almond crumb, grilled cheeses, crispy potatoes with mojo, a vegetable omelette, veggie croquettes, escaldón, and chickpeas with vegetables. All of these can be enjoyed at modest prices, with main courses starting around seven to eight euros, reflecting a commitment to accessible, flavorful foods that honor the island’s farming heritage.