Essential ingredients

Mojo cannot be understood without its larder, and that larder begins in the soil: a volcanic ground that gives the ingredients of the Canaries a character of their own. The base is always the same —oil, vinegar and garlic—, but the soul of mojo lies in what is added to it. The garlic, pounded to a paste, which perfumes the whole sauce. The pepper, red or green, which decides the colour and the fire. The cumin, that small spice that arrived by the sea routes and that no proper mojo forgets. And the coriander or the parsley, which bring freshness and green.

Many of these ingredients were and still are grown in the municipality's vegetable gardens, alongside the banana plants, in the same volcanic soil that marks their flavour. To know mojo, then, is to know the countryside of Tazacorte: this is the alphabet the visitor will need in order to understand, later, why there are so many different mojos.