JOSUÉ MENDOZA – LA CORDERA DE JOSUÉ MENDOZA

The dish- The mojo is made the traditional way, in mortar with garlic, hydrated pepper from La Palma, smoked paprika, fresh oregano, ground thyme and cumin. After grounded, we add white wine vinegar, white wine, sunflower oil and a bit of water. We mixed everything. We elaborated a ‘yema’ sweet potatoes mash, we empty boiled black potatoes and fill them with their insides mixed with AOVE.

The tuna, seasoned with salt and pepper, is slightly cooked. Dish set up: first the mojo, over it we place the tuna, and on the side the sweet potatoes mash and the filled black potatoes.

Tenerife Wine: Altos de Trevejo Sparkling White (DO Abona). This sparkling wine, light and fresh, has well integrated bubbles and a delicate yet a long aftertaste. It is ideal to refresh the mojo intensity as well as to harmonize the tuna and tubers.