The Flavors of Tenerife: The Secret of Papas Arrugadas and Mojo

What would a balmy summer evening in Tenerife be without the aroma of freshly caught fish, accompanied by what are arguably the Canary Islands’ most famous culinary ambassadors? We’re talking about the legendary Papas Arrugadas with their indispensable accompaniments: Mojo Verde and Mojo Rojo.

This seemingly simple specialty is a true cultural treasure and perfectly reflects the soul of the island: down-to-earth, full of character, and rich in flavor.

The spicy Mojo Rojo (red sauce): For this sauce, which pairs excellently with meat and potatoes, combine one cup of high-quality olive oil, one to two tablespoons of wine vinegar, four to five peeled garlic cloves, half a tube of tomato paste, and two to three red bell peppers (either pre-grilled and peeled from a jar, or freshly roasted in the oven until the skin blisters, then peeled) into a blender. Season with three to five small dried chilies, depending on the desired heat level, one teaspoon of cumin, one teaspoon of paprika, and a generous pinch of sea salt. Blend all ingredients on high speed for a few minutes until a smooth, creamy sauce forms. Let the mojo sit at room temperature for at least one hour before serving.

Fresh Mojo Verde (Green Sauce): The absolute dream pairing for grilled fish and seafood is based on the same principle. The aromatic base in the blender consists of one cup of olive oil, one to two tablespoons of wine vinegar, four peeled garlic cloves, a pinch of sea salt, one teaspoon of cumin, one seeded green bell pepper, and a whole bunch of fresh, washed cilantro (the tender stems can be used as well). If you don’t like cilantro, simply use flat-leaf parsley. This sauce is also pureed until smooth and should be allowed to rest briefly before serving.

Papas Arrugadas (Wrinkled Potatoes): Boil one kilogram of small, waxy potatoes (preferably varieties like Papa Negra or small new potatoes), thoroughly washed and unpeeled, in a large pot. The water should just barely cover the potatoes. Add four to five heaping tablespoons of coarse sea salt and let them cook uncovered for about twenty minutes. Drain the water completely and return the pot to the hot stovetop. Gently shake the pot back and forth for two to three minutes—the remaining water will evaporate, and the typical, fine white salt crust will form on the shrinking skins.

For us at VON POLL Tenerife, this culinary ritual is simply part of the perfect island lifestyle. After all, a new home in Tenerife also means enjoying the diversity of local cuisine on your own terrace while the sun slowly sinks into the Atlantic.