Mojo canario: the Canary Islands sauce tradition

Canary Islands, Spain

The defining sauce tradition of the Canary Islands — the mojo (from the Portuguese molho, meaning sauce) is a mortar-ground or blended condiment of olive oil, garlic, vinegar, and flavouring elements, served with papas arrugadas, grilled fish, and meat. Two canonical versions: mojo rojo (red — with dried red pepper, sweet and hot pimentón, and cumin) and mojo verde (green — with fresh green herbs, typically cilantro or parsley, and cumin). The mojos are a direct expression of Canarian geography: the islands are at the intersection of Spanish, Portuguese, African, and Latin American culinary influence, and the mojo tradition carries all four — the dried pepper from the Americas, the cumin from North Africa and the Moorish tradition, the olive oil from Spain, and the cilantro from the shared Atlantic world.

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