canariesguide

Papas Arrugadas and Mojo: The Canarian Recipe

The island's most iconic dish comes down to three simple parts: the papas arrugadas recipe — small, heavily salted wrinkly potatoes — and its two sauces, mojo verde and mojo rojo. Easy to recreate at home, it extends your Tenerife trip into your kitchen. We haven't made it on the island yet; this guide gathers a verified recipe, and complements our page on souvenirs from Tenerife.

The essentials at a glance

  • Papas arrugadas: small potatoes boiled in heavily salted water until the skin wrinkles.
  • Mojo verde: coriander (or parsley), garlic, cumin, olive oil, vinegar.
  • Mojo rojo: chilli/paprika, garlic, cumin, oil, vinegar.
  • Served as a side or a tapa, with bread.
Homemade papas arrugadas served with mojo verde and mojo rojo

Our approach: verified research, not first-hand experience (yet)

  • We haven't cooked these dishes in Tenerife yet. This recipe is based on verified local culinary sources; adjust quantities to taste.
  • We'll enrich it with our own on-the-ground experience after our next visit. Until then, the details are indicative: check them before you go.

The papas arrugadas recipe

The papas arrugadas recipe, an emblematic dish of the island, relies on boiling in heavily salted water, which gives the skin its characteristic wrinkled look. Choose small, firm-fleshed potatoes, washed but unpeeled.

  • Put the potatoes in a pan, cover with water and add plenty of coarse salt (traditionally, the water should be very salty).
  • Bring to the boil and cook until tender.
  • Drain, then return to low heat for a moment, stirring: the salt surfaces and the skin wrinkles.

    • The mojo verde recipe

    Mojo verde is a fresh coriander sauce, perfect with fish and the papas. Blend a good bunch of coriander (or parsley), two to three garlic cloves, a pinch of cumin, salt, a dash of vinegar and olive oil.

    Adjust the texture with a little water or oil to taste. Mojo verde is served fresh, at room temperature.

    The mojo rojo recipe

    Mojo rojo is its spicy version, based on chilli and paprika. Blend garlic, red chilli (mild or hot to taste), paprika, cumin, salt, vinegar and olive oil until smooth.

  • Dose the chilli to your tolerance: the Canarian version can be quite fiery.
  • Serve mojo rojo with the papas, meats or bread.
  • Both mojos keep for a few days in the fridge, in a sealed jar.

    • How to serve papas con mojo?

    Serve the papas arrugadas warm, with the two mojos on the side, alongside fish or as a tapa to share. It's a classic of the Canarian table.

    To discover other specialities and the best addresses, see our page on Tenerife food. To plan the rest of your stay, head to our Canary Islands guide.

    Frequently asked questions

    Why are papas arrugadas wrinkly?

    Because they cook in heavily salted water: at the end, over low heat, the salt surfaces and the skin wrinkles, giving them their 'arrugadas' (wrinkled) look.

    What's the difference between mojo verde and mojo rojo?

    Mojo verde is green, based on coriander (or parsley) and garlic; mojo rojo is red and spicy, based on chilli and paprika. Both go with the papas.

    Which potatoes should you use?

    Small, firm-fleshed potatoes, washed but unpeeled. In the Canaries, local varieties are used, but small everyday potatoes work fine.

    How long does mojo keep?

    A few days in the fridge, in a sealed jar topped with a little oil. Bring it back to room temperature before serving.

    What to serve papas con mojo with?

    As a side to fish or meat, or as a tapa to share with bread. It's a staple of Canarian cooking.