| Food of the Canary Islands |
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The Canary Islands in the north Atlantic are not as well-known as perhaps they should be. Even less understood is their cuisine. Around 13 million tourists visit that the Canary Islands each year, and most have had a plate of papas arrugas con mojo – with either the green or red version of the sauce – set down as an accompaniment, along with whatever other dishes have been ordered. This distinctive dish is inseparable from the gastronomic culture of the Canary Islands and therefore unavoidable. Mojo is a sauce made with oil, vinegar, garlic, cumin and salt (at times bread crumbs may be added for thickening, or water or broth for lightening); all of which is crushed and mixed with a variety of ingredients, depending on the type of mojo desired. The most popular is the spicy mojo picón, which is made with hot red peppers and Spanish paprika; and the mojo verde, which is made with coriander and green pepper. Ofelia Alexander is the Export Manager of Mojos Guachinerfe, a company dedicated to the production and sale of these sauces on the island of Tenerife, who says mojos are a type of traditional sauce that can be traced back to the Portuguese immigrants that brought their recipe for "molho" (meaning sauce in Portuguese) with them when they came. Each Canary Island family has its own mojo recipe, made by mothers and/or grandmothers. In fact, everyone thinks that their mother or grandmother's mojo is the best in the world. "This is the reason that those of us here have decided that Mojo Guachinerfe is the world's 2º best mojo, after your mother's," Alexander says. "Naturally, our goal is to transfer all of that homemade taste to the jars that we sell. This is why we follow the traditional family recipe to the letter, with a firm commitment to using fresh, local products." |
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