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| El Teide (Tenerife) |
We went to Tenerife and La Gomera , two of the Canary Islands, s ome 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.
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| Mojo verde and Mojo rojo |
