These mojos are a treasure

The Mojos, what the Royal Academy of Language defines as “typical Canary Islands spicy sauce, made mainly with oil, garlic, chillies, cumin, salt and paprika” have once again starred in a memorable moment on the so-called Multipurpose stage of Madrid Fusion.

The journalist and gastronomic writer Xavier Agulló has served as master of ceremonies of the V National Cooking Competition with Mojos harmonized with Tenerife Wines.

The contest, organized by Tenerife in collaboration with Madrid Fusion Foods from Spain and a classic of the congress, has had the participation of chefs from all over the country and has shown, one more year, the interest of the national restaurant sector in the most recognized and international Canarian salsa.

With a jury made up of Carlos Maribona (ABC and Chili Sauce), Marina Vega (Traveler and Repsol Guide), Begoña Tormo (Onda Madrid), Eufrasio Sanchez (Commerce and Gourmets), Jorge Peñate (Gran Melià Guía de Isora) y Alberto Margallo (San Sebastian 57), The six finalists exhibited before the entire congress the infinite possibilities and subtleties of Canarian mojos in the context of contemporary cuisine.

After due deliberation, The jury decided to award the Best Mojo Award, a Jose Alberto Diaz (The Site, The Palm), with his palm tree cow with red mojo, paired with a listán negro wine from the DO Ycoden Daute Isora de Tenerife .

And the Award for Best Dish with Mojo harmonized with Tenerife Wines a Javier Rayón, with his cod, gazpachuelo y mojo, that harmonized with a black list of the DO of Güimar.

Both awarded with a prize of €800 and a batch of premium products from Tenerife.

Valentín González, counselor of the Primary Sector of the Cabildo of Tenerife and Dimple Melwani (Tenerife Tourism CEO), both awards were given.