Cuisine from Spain Podcast no. 6 – Tenerife and Patatas con Mojo

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Mojo Picon



1/2 Kg of small potatoes
100 gr of sea salt (rock salt)

Mojo Picante (Red):

1 garlic clove
2 pimientas canarias or cayenne peppers (soaked if they are dry and seeds removed)
1/3 of a medium red pepper
1/2 tsp rock salt
1/2 tsp cumin seeds
1/2 tsp sweet paprika
2 tbsp vinegar
2 tbsp water
6 tbsp olive oil
1 tbsp soaked bread (for consistency)

Mojo Cilantro (Green):

1 garlic clove
3 sprigs of coriander
2 tbsp vinegar
1/2 tsp Rock salt
2 tbsp water
6 tbsp olive oil


Potatoes: Wash the potatoes throughly and leave the skin on. Then put them in a saucepan with water that just covers the potatoes and the sea salt – lots of slat is needed to help the potato skins to get wrinkled in the final stage of cooking. Boil them until they are tender – 15 mins approx. (check a fork passes easily through them). Then get rid of the water, put the saucepan back on the hob at very low heat and shake it every now and again till they dry and the skin becomes wrinkled.

Mojo Picon: Peel the garlic clove and puree it with a hand mixer together with the cayenne peppers, the red pepper, salt, vinegar, cumin seeds (grind them in the pestle and mortar beforehand to release the aromas), and sweet paprika. Then add the water and mix and check the salt and garlic point in case you need to add some more. Finally add the olive oil and mix it with the machine at a lower speed. If you want to give it more consistency/thickness add a spoon of soaked bread and mix again.

Mojo Cilantro: Peel the garlic clove and puree it with a hand mixer together with the coriander sprigs, the salt, vinegar and water. Finally add the olive oil and mix it at a lower speed.

Note that the mojos can be served with meat and fish and therefore can be prepared in larger quantities and kept in jars in the fridge for a couple of weeks or so if the oil covers the rest of the mix.

Marina’s Tenerife photos can be seen here.

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10 Replies to “Cuisine from Spain Podcast no. 6 – Tenerife and Patatas con Mojo”

  1. Brilliant! We bought some jars of mojo when on hols in La Gomera, but they ran out fairly quickly. So these recipes will get some serious use.

  2. This tapa is quite appropriate now, it is a good idea now that summer and warm weather is getting closer.
    We really enjoyed in Tenerife and of course it was funny and a real honour to take part in the podcast with Marina, Yoli and Monica.
    Girls, next time we should not forget the English word for “espuma”!! 🙂

  3. Elena, it was my pleasure to have you all togheter in the podcast and enjoy 4 relaxing days in such a paradise. !!!Viva Tenerife!!!

    “Tenerife tiene seguro de sol…”

  4. At least in the US, we would call the main ingredient in the green sauce cilantro. We refer to the leafy part of the plant used as an herb that way, and reserve the word corriander for the dried seeds, used as a spice. Another interesting difference, I thought, between US and British English.

    The recipie looks great in any case. I can’t wait to try it!

  5. Great recipie. I have recently returned from Lanzarote where I ate canarian potatoes with red mojo sauce for the first time. I enjoyed them so much, I had them 3 or 4 more times during my stay. Delicious. As any tourist would do, I brought home some jars of mojo, so I guess the recipie for cooking the potatoes will go down a storm with me. Great stuff!!

  6. A tool clarification: In the US, we would call the “hand mixer” an “immersion blender”, “stick blender”, or “hand blender”. That is the part with the motor (in your picture), and the two attachments (accessories) in the picture are the “whisk” and the “chopper”. The “chopper” is like a mini “food processor”, and most good cooks here have a big “food processor” in their kitchens as an essential tool, like a “Cuisnart” (brand). I think that these recipes would best be pureed in the chopper accessory of the “hand mixer”, or in a big food processor.

    This recipe reminds me of a favorite Colombian food (tapa) that I use to eat there while serving in the Peace Corps in the ’60’s—you boil small red or new potatoes, and as soon as they are cooked, you drain them and immediately sprinkle them with sea salt (toss them in the pan with the salt), and the salt crystallizes on the moist surface of the potatoes as they steams dry. Then they are served with a red picante sauce, very similar to your “mojo picante”. !Muy rico!

  7. My husband and I just returned from a 9 day 20th anniversary trip to Lanzarote. We really enjoyed exploring the entire island and all that it had to offer. We LOVED the potatoes cooked in sea salt!!!! The mojo sauces were delicious as well. I am making the potatoes to go along with our Easter meal today. I found this website as I was searching “how to prepare the potatoes”………….thanks for sharing the recipe. I can’t wait to eat them today and share them with our children.

  8. It sounds that you had a wonderful time in Lanzarote.
    I hope you have a good Easter lunch and enjoy the patatas!!!


  9. I had been to Tenerife a few years ago and still remember how nice it was. I also remember all the tapas and up to this day, I still miss them. I especially missed this wrinkled Canarian potatoes tapas. Thank you very much for posting how to make it online. I wil now look for the mushroom garlic (Champinones el ajillo)recipe online which I’m sure you’ve had the pleasure of enjoying there as well.

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