Flavors of the Canary IslandsPreparation time: At least 30 minutes
Cooking time: About 20 minutes

The cooking of the Canary Islands is based on its native ingredients, augmented by influences from the west African coast as well as those brought by the Castilians from the Spanish peninsula, from wheat to oranges, as well as by products brought from the Americas such as potatoes and tomatoes. Mojos are uncooked sauces of infinite variety, which are served with boiled or fried fish, or even used to cook the fish. Potatoes, called papas in the Canary Islands, are of excellent quality. Oddly, however, papas bonitas are small and full of eyes, with dark skin, but their flavor is delicious when they’re simply cooked in this traditional Canary Islands recipe.

Preparing the potatoes

1. Dissolve the salt in the water; add the washed unpeeled potatoes and place on the heat.
2. After 20 minutes of cooking, pierce the potatoes. If they’re tender, drain and leave on the heat for a moment to dry and form a thin layer of salt.
3. Serve immediately in their skins, accompanied by the mojos.

Spicy mojo

1. Crush the chilies to a paste, then mash in the other ingredients except the olive oil and vinegar. Finally, add in the olive oil and vinegar (can be done in a blender.)

Green (cilantro) mojo

1. Crush all the ingredients, then thin with oil and vinegar (can be done in a blender.)

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In collaboration with Spain Goumetour and the Trade Office of the Spanish Embassy

Mojos are difficult to pair with wine because of the assertiveness of their flavors: garlic, cumin, chili, etc. However the potatoes cleanse the palate and would permit a good young white such as LIstan Blanco from Abona or Tacoronte-Acentejo.