Gofio was the basic foodstuff among the aboriginal population of the Canary Islands, and is still an essential part of the modern-day islanders’ diet. It has excellent nutritional value, and is produced by milling toasted cereals in stone mills. Wheat and corn are the most common cereal grain used to make gofio. Mixed gofio is especially popular in Tenerife, so called because it uses both type of grain.

This natural foodstuff is quick to make and self-contained. It is very rich in vitamins and protein, and has many applications in typical Canarian cuisine. It can be combined with other traditional Canarian products to produce unique dishes such as the traditional "Escaldón de Gofio".