Canarian mojo

Characteristic sauce of Canarian cuisine, with red, green and coriander variants, inseparable from papas arrugadas.

Mojo is a sauce of Canarian origin made mainly with oil, vinegar, garlic, salt and spices, to which peppers or coriander are added depending on the variety. It usually accompanies papas arrugadas, fish and meat, and is one of the identity markers of the archipelago’s cuisine.[1]

Traditional variants

Mojo picón or red mojo incorporates dried peppers and is the most widespread; green or coriander mojo stands out for its freshness; other local variants include parsley or almond mojo. Each island and each household adds its own touch.[1][2]

Sauce and identity

Together with gofio and papas arrugadas, mojo forms the most recognisable trio of Canarian cuisine. Its presence in restaurants, romerías and homes makes it an everyday emblem of island culinary culture.[1]

Related reading

Canarian Mojo: Traditional Recipes and Variations
cultura

Canarian Mojo: Traditional Recipes and Variations

Canarian mojo is one of the most iconic sauces of the Canary Islands' cuisine. This article examines its traditional recipes and variations as presented in the 1974 cookbook.

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Glossary terms

Sources used