The word mojo, most likely of Portuguese origin, is used in the Canary Islands as the name for our locally produced sauces.
Although most commonly associated with our potatoes, these sauces are also a must-have accompaniment to a wide variety of Canarian dishes.
There are two main groups of mojo sauces: the green variety and the red variety. The green variety is ideal for fish and vegetable dishes and is typically made from parsley or coriander. The red variety is better suited to meats and is usually made using spicy peppers or paprika.
Whether it’s with fresh fish, meat or locally produced cheese, our mojo sauces are the tastiest accompaniment you could add to your plate.
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