When in the Canary Islands, #papasarrugadas are a vegan go-to especially with #mojorojo and even better if it's #seasidedining! Tender new #potatoes are boiled and then tossed with #seasalt to create a slightly crispy coating that is so delicious. Can you see the while salted crust on the potatoes? The red mojo dipping sauce is made with garlic, red pepper, paprkia, oil and vinegar plus secret ingredients depending on who is cooking them. This cook did a great job on both, and this starter/tapa shared with my hubby was nicely priced at 5,50€.
Papas arrugadas is a traditional dish that originated when water, money and food was scarce on the island. The small new potatoes would be harvested at the end of the potato-growing season to take advantage of every last bit of food, and often sea water would be used to boil them. Water still is scare here, but desalinization plants supply the water to homes.
I love this "accidental" foto capturing a joyful child biking around the pier! The name of the restaurant translates to "the ramp," in the background you can see the stone pier and ramp that families were enjoying for a cool dip refreshing them from the hot day. We even saw a boat being towed up from the sea!
#oceanside #reviewwithaview #fuerteventura #fuerteventuravegan #vegansfromcanaryislands #sinoesveganonoescomida #ifitsnotveganitsnotfood
