Chef Isabel
Mojo Verde de Cilantro
Mojo verde is the Canary Islands' raw coriander sauce, sharp with garlic, cumin and wine vinegar. Crush it only until coarse and bound, then spoon it over papas arrugadas or grilled fish.
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Chef Isabel
Mojo Palmero de Almendras
La Palma's almond mojo is a thick red sauce of dried pimienta palmera, garlic, cumin, vinegar, and toasted nuts, pounded until creamy enough to cling to papas arrugadas without losing its bite.
Chef Isabel
Salsa Brava Madrileña
Madrid’s brick-red bar sauce gets its body from a pale flour base and its clean heat from sweet and hot pimentón. No tomato, no ketchup, and no mystery once the whisk starts.
Chef Isabel
Ajada Gallega
Ajada gallega is Galicia's quick garlic and pimentón refrito for boiled fish, octopus, vegetables and cachelos, with the paprika stirred in off the heat so its red oil stays sweet, never bitter.
Chef Isabel
Salsa Verde Vasca
Basque salsa verde is the warm parsley sauce of the northern coast, built with garlic, olive oil, flour and fish stock, then moved in circles until pale green, glossy and silky.
Chef Isabel
Mojo de Azafrán de La Gomera
La Gomera's saffron mojo is a golden mortar sauce of garlic, cumin, oil and vinegar. Toast the threads gently before pounding, and their colour and perfume bloom through every spoonful.
Chef Isabel
Salsa Bilbaína
Salsa bilbaína is the Basque Country's quick answer for white fish: garlic and guindilla turned pale gold in olive oil, then brightened with vinegar off the heat.
Chef Isabel
Mojo Picón Canario
Canarias makes its red mojo raw and fiery: dried peppers, garlic, cumin, guindilla, vinegar and olive oil pounded in a mortar to a rough sauce that grips every salt-wrinkled potato.
Chef Isabel
Salsa Negra Vasca
Basque salsa negra is the glossy ink sauce made for txipirones, built on onion cooked slowly to deep sweetness, then sharpened with wine and given its dark marine depth at the end.
Chef Isabel
Salsa Vizcaína
Salsa vizcaína is Bizkaia in a saucepan: choricero pepper pulp and a great weight of onion cooked low and slow into a brick-red sauce for bacalao, meatballs, or tripe, with no tomato.
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