One of the star products of our Islands and attracts the attention of all visitors, are certainly without doubt the Mojos. The name “Mojo” is what we use to describe our typical oil-based sauces, vinegar and garlic, nowadays converted into a signal of fundamental identity in the Canarian cuisine.
The origin of the mojos is lost in the memory of the islanders but the variety of recipes and ingredients used in its preparation are the result of the creativity of the island, linked to the fortunate geographical situation of the islands turned into meeting point of various cultures. The marine trade routes left in the hands of Canary farmers a treat variety of peppers, herbs, chili peppers which bove fruit and took root in its volcanic soils, helped by the bonanza of its variety of microclimates. It shouldn’t be left to pass the fact that Canaries is one of the regions with the most variety of potatoes, some of which have been lost even in their places of origen America.
The great variety and popularity of the mojos sauces is due to its simple preparation as its peculiar taste. The real mojo should be prepared in a mortar or pestle allowing each ingredient retain its personality. Mainly they are characterized by preparing all the ingredients raw, which makes them retain all their vitamins and therefore very healthy. There is always an exception to the rule, so between the great variety of recipes for mojos we can find one of palmero origen (La palma) distinguished for using fried garlic.
Popularly divided into red and green sauces, soft and spicy hot sauces, but exists so many as dishes to accompany them. Experts speak of traditional mojos, dressing, salmorejos, pickle, sauces. Red with peppers, with or without tomato; green parsley and cilantro, avocado can also be used… and we can continue with a huge range of recipes that could include cheese, almonds, fruits, hot peppers, all kinds of herbs and spices and even fruits. The great thing is that all retain the essence, but each person elaborates it their own way.
In any case the green mojos often accompany or fried or oiled fish and seafood, such as limpets. Red sauces for the strong and intense plates as pig´s meat, the jareas, sardines, rabbit or offal flavor dishes. But definitely the main and indispensable companion of the mojos are wrinkled potatoes. That exquisite Canarian potatoes, unpeeled and salted that can be served as a snack cover or as a garnish in all kinds of dishes. And it is clear that it should not be missing on a Canarian table where there are rich mojos, a good “chunk of bread “to soak”.
At the Casa de Los Balcones we have a beautiful winery, which is intended for the sale of agro-food products, such as the Mojos and other typical products of our land.