If you’ve typed “best mojo picon potatoes near me” into a search bar, you’re already on the hunt for one of the most satisfying small plates in the world. Mojo picon potatoes — known in Spain as papas arrugadas con mojo picón — are small, salt-crusted wrinkled potatoes served with a bold, garlicky red sauce. They look humble on the plate, but the flavor is anything but. This dish comes from Spain’s Canary Islands, and over the last few years it has quietly worked its way onto tapas menus across the UK, the USA, and beyond.
In this guide, we’ll cover what makes real mojo picon potatoes special, where to find the best versions near you — from the Canary Islands to the UK and USA — how to make them yourself at home step by step, and answer the questions people ask most often about this dish.
What Are Mojo Picon Potatoes?
Mojo picon potatoes start with small, waxy potatoes that are boiled skin-on in heavily salted water until the water evaporates and the skins wrinkle, leaving behind a fine, crisp salt crust. That’s the “arrugada,” or wrinkled, part — you can read more about the dish’s Canarian roots on Wikipedia’s page on papas arrugadas. The magic, though, is in the mojo picón — a thick, smoky-red sauce built from dried red peppers, garlic, cumin, olive oil, paprika, and a splash of vinegar. Traditionally, the sauce is served on the side rather than poured over the potatoes, so the crust stays crisp and the diner controls the heat.
There’s also a green cousin, mojo verde, made with fresh coriander or parsley instead of dried peppers. Many restaurants serve both side by side so you can try each one. But when people search for “best mojo picon potatoes near me,” it’s almost always the fiery red version they’re picturing — the one with real kick.
Where to Find the Best Mojo Picon Potatoes
The Canary Islands: Where It All Began
If you can make the trip, the Canary Islands themselves remain the gold standard. On islands like Tenerife, Lanzarote, and Gran Canaria, this dish appears on nearly every menu — from tiny family-run guachinches to smart beachfront restaurants overlooking the Atlantic. Locals eat papas arrugadas con mojo picón as a starter, a side dish, or even a snack with drinks, and the quality is consistently high because it’s a point of local pride, not a novelty item.
United States
Mojo picon potatoes have found a strong following in American cities with a real Spanish food scene. Spanish tapas restaurants in New York, Miami, and Los Angeles frequently list papas arrugadas as a shared starter, and Spanish-focused Latin fusion kitchens across the country have picked it up too. When searching in the US, your best bet is to look specifically for restaurants that call themselves “Spanish tapas” or “Canarian” rather than generic “Mediterranean,” since that’s where the dish tends to be treated with the most care and made fresh in-house.
United Kingdom
The UK has one of the strongest Spanish dining scenes outside Spain, especially in London, and that makes it one of the best places outside the Canary Islands to find this dish done properly. A few names worth knowing if you’re searching in the UK:
- Barrafina – widely regarded as one of London’s most authentic counter-style Spanish restaurants, known for classic, well-executed tapas.
- Sabor – a Michelin-starred spot offering a tour through different Spanish regional cooking styles, including Canarian classics.
- José Tapas Bar – a small, walk-in-only bar in Bermondsey known for simple, traditional tapas done exactly right.
- Morito – a lively Exmouth Market favorite with an all-Spanish drinks list and a menu built around small plates.
These are the kinds of places where the mojo sauce is made fresh in-house rather than poured from a jar — and that’s the detail that separates an average plate from a genuinely great one.
How to Spot a Great Version Wherever You Are
Wherever you’re eating, a few signs point to an authentic, well-made plate:
- A visible white salt crust on the potato skin, not a wet or shiny surface
- Mojo sauce that’s deep red and thick, not thin and orange
- The sauce served on the side, not drenched over the potatoes
- A menu that specifically mentions “mojo picón,” “papas arrugadas,” or “patatas canarias”
- A kitchen that clearly makes its own sauces rather than using bottled versions
How to Make Mojo Picon Potatoes at Home
The best part about this dish is that you don’t need to find a restaurant at all — it’s genuinely simple to make, and the results rival what you’d get out at a good tapas bar. Here’s a straightforward, step-by-step method.
Ingredients
For the potatoes:
- 1 kg (about 2 lb) small, waxy potatoes, unpeeled
- 4 tablespoons coarse sea salt
- Enough water to just cover the potatoes
For the mojo picón sauce:
- 4–6 cloves garlic, peeled
- 1 slice of bread, torn into small pieces
- 2 large red peppers, chopped
- 1 teaspoon ground cumin
- 1–2 teaspoons sweet or hot paprika
- 2–4 small dried chilies (adjust to taste)
- 2 tablespoons red wine vinegar
- 4–6 tablespoons olive oil
- Salt to taste
Step-by-Step Instructions
- Wash the potatoes without peeling them. Keeping the skin on is essential — it’s what holds the salt crust and gives the dish its texture.
- Place the potatoes in a pot and cover with cold water. Add the coarse sea salt generously; this is what creates the signature salty crust.
- Bring to a boil and cook for about 20 minutes, or until the potatoes are just tender when pierced with a knife.
- Drain off all the water completely. No liquid should remain in the pot.
- Return the pot to very low heat and gently shake it for two to three minutes. This evaporates the remaining moisture and forms the wrinkled, salt-crusted skin. Don’t walk away — this step burns quickly if left unattended.
- While the potatoes cook, make the mojo picón. Blend the garlic, bread, chopped peppers, cumin, paprika, chilies, vinegar, and olive oil in a food processor or blender until you get a thick, smooth sauce. Add salt to taste, and adjust the vinegar or chili for balance.
- Serve the potatoes hot, with the mojo picón sauce in a separate bowl for dipping — never poured directly on top, or the crust will soften too fast.
That’s it. Homemade mojo picón will keep in the fridge for up to two months, so it’s worth making a larger batch to have on hand for grilled meats, fish, or just another round of potatoes.
Frequently Asked Questions
What are mojo picon potatoes made of? They’re small, unpeeled potatoes boiled in heavily salted water until wrinkled, served with mojo picón — a sauce made from dried or fresh red peppers, garlic, cumin, paprika, olive oil, and vinegar.
Where do mojo picon potatoes come from? They originate from Spain’s Canary Islands, where they’re known as papas arrugadas con mojo picón and are considered one of the region’s signature dishes.
Is mojo picon sauce spicy? It can be. Traditional recipes range from mild to fiery hot depending on the type and amount of chili used. Restaurants often offer both a milder mojo rojo and a hotter mojo picón.
Can I make mojo picon potatoes without a food processor? Yes — a mortar and pestle works well and is actually the traditional method, giving the sauce a slightly rougher, more rustic texture.
How do I find good mojo picon potatoes near me? Search for Spanish tapas restaurants or Canary Islands-focused kitchens near you, and look for menus that specifically mention “mojo picón,” “papas arrugadas,” or “patatas canarias,” ideally with reviews mentioning fresh, house-made sauce.
How long does homemade mojo picón sauce last? Stored in a sealed jar in the fridge, homemade mojo picón will keep fresh for up to two months.
Can mojo picon potatoes be a main dish? They’re traditionally a side or starter, but pairing them with grilled meat, fish, or a full tapas spread easily turns them into a satisfying main meal.
Final Thoughts
Whether you’re searching for the best mojo picon potatoes near you in London, New York, or dreaming of the real thing on a beach in Tenerife, this dish delivers the same thing everywhere: simple ingredients treated with real care. A good plate of papas arrugadas con mojo picón comes down to two things — a proper salt-crusted potato, and a mojo sauce that’s fresh, thick, and made from scratch. And if you can’t find a restaurant nearby that gets it right, now you know exactly how to make it yourself, from scratch, in your own kitchen. Once you’ve tried it, don’t be surprised if “mojo picon potatoes near me” becomes a regular search on your phone.
If you enjoyed this dish, you might also want to try another crowd-pleasing comfort food recipe next.
Looking for something sweet to pair with your next tapas night? Don’t miss our full guide with easy step-by-step instructions.
