Gofio Mill La Máquina

On your right is the entrance to the Gofio Mill, known as "La Máquina". Here, you can learn about the traditional work of the miller and pick up some gofio flour, cereal bars, or a jar of local honey. There’s been a mill on this very spot since the 16th century, and the activity has never stopped. So, what exactly is gofio, this word you keep hearing all over Tenerife? It’s a flour made from roasted cereals that was the foundation of the local diet up until the mid-20th century. The island’s original inhabitants, the Guanches, were already living off gofio long before the arrival of the Spanish. They would grind wheat and barley by hand using large circular stones and passed on this food tradition to the colonizers. Even though bread evolved with the introduction of new cereals, gofio is still a staple of Canarian cuisine today. This stretch of road you're walking on is part of the old "Camino del Agua", the Water Path, where 13 mills were built along a canal starting in the 1500s. Ten of them still exist today. Back then, locals would grow their own grain and bring it here to be roasted and ground. The mills ran day and night, but funnily enough, being a miller was seen as a dishonorable job, just like being a butcher or undertaker. Millers were often accused of stealing and were constantly embroiled in disputes. The job was usually left to people on the margins of society, like mixed-race individuals or ex-convicts. Thankfully, times have changed. Today the gofio mill runs on electricity and welcomes visitors with open arms. Don’t leave without trying at least one local specialty made with this ancient and beloved flour!