This classic tapa combination of a mojo rojo recipe and the wrinkled potato recipe with from Spain’s Canary Islands will make you feel like you’re on a tropical vacation. The potatoes are creamy inside, wrinkly outside and so, so good with this spicy red salsa, known in the islands as Mojo Rojo or Mojo Picón and Papas Arrugadas.
INGREDIENTS
Small white potatoes
Plenty of sea salt
2 cups dried peppers (your choice of type of pepper. I used ñora and guindilla because I couldn’t get my hands on picón)
4 garlic cloves, 4
1 white bread slice, crust removed
2 tsp paprika (Spanish pimenton)
1 tsp sea salt
½ tsp ground cumin
3 Tbsp red wine vinegar
¼- ½ cup extra virgin olive oil
¼ – ½ cup water (to thin to your desired consistency)
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If you love exploring new cultures through food, come along with me to learn how it’s done in Spain and other countries around the Mediterranean sea. Join me on Fridays and Saturdays when we’ll have fun putting together a new recipe or two for some easy but incredibly tasty Mediterranean classics. ¡Buen provecho!
If you’re interested in seeing some daily snaps and scenes of our life high up in the mountains in Spain above the Mediterranean Coast…
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ABOUT ME:
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.