To accompany potatoes, there’s nothing better than a good mojo, especially the famous mojo picón. This delicious sauce not only enhances the flavour of potatoes but is also the perfect complement for meats, fish, vegetables, or even as an appetiser, spread on bread.
The term “mojo” originates from Portuguese, meaning “sauce.” It is thanks to Portuguese influence that this iconic sauce received its name, becoming a symbol of Canarian gastronomy.
According to Canarian elders, mojo emerged from the intense trade traffic between America, Europe, and Africa, facilitated by the Canary Islands’ strategic position between these three continents. Over centuries, ships arriving at Canarian coasts brought various spices that were incorporated into local sauces, giving rise to the distinctive Canarian mojo. Mojo picón, in particular, is made with spicy palmero peppers, giving it that unmistakable taste and heat.
Preparing mojo remains an art in Canarian kitchens. Traditionally, basic ingredients like olive oil, vinegar, salt, and garlic are crushed in a mortar. Additional ingredients are added depending on the type of mojo being made: palmero pepper, green and red bell peppers, paprika, cumin, coriander, parsley, almonds, water, saffron, tomato, cheese, and more.
Today, Canarian chefs have elevated mojo to new heights, creating innovative combinations with ingredients like cinnamon or squid ink, adding a contemporary twist to this traditional sauce.
Canarian mojo is not just a sauce; it is an essential part of the culinary culture of the Canary Islands, an expression of the blend of influences that have arrived over centuries and a reflection of the creativity and innovation that characterise Canarian cuisine.
