|El Teide (Tenerife)|
We went to Tenerife and
La Gomera, two of the Canary Islands, some weeks ago. We had been in the Canaries before my
diagnosis and I remembered the amazing flavours of its traditional cuisine,
wondering if I could taste them now being coeliac. But in fact, it is not
difficult to eat gluten-free in the Canaries.
Some of the typical products are:
- Mojos: They are spicy sauces usually served with papas arrugás (wrinkled potatoes: potatoes boiled in salt water), meat or fish. They are made from garlic, cumin, paprika, vinegar, olive oil and salt. There are two types of mojo: Red mojo or mojo picón, with dried red peppers; and green mojo, with coriander or parsley. Naturally gluten-free.
|Mojo verde and Mojo rojo|