Can I Create My Own Wrestling Game

Mojo Potatoes ...

Undoubtedly, the relationship of our island cuisine to the rest of the culinary world, is based on the familiar wrinkled potatoes with mojo. Writing them in the odd case, even for suspected food connoisseurs more than two Michelin stars as "wrinkled potatoes ." Implying that the canaries are lucky to keep a written language parallel to the normal Castilian around us. That we are rich. Lexical nuances aside, I often wonder if the day will come in that be known for something else. Fish, meats, cheeses, stews, desserts, Enyesques ...

In these times of "alleged crisis," where fear overwhelms us thanks to consume media, I miss policies to improve the quality of our gastronomic identity. How many potatoes with mojo admirable that you had the luck to eat on the islands? How many of mortar mojos have won the battle to the comfortable mixers? And you? Without making an effort to end last Monday, in one of our local coast of Gran Canaria, I had the opportunity to eat fresh fish, potatoes wrinkled gofio blanching among other things. Very good fish. freshest and its doneness. Rockfish and Sama. In the absence of a pinch of salt, of perfect rest. Wrinkled potatoes pretty good. Odd size is how big left .. and lack of cooking time accentuated some of the chips . Gofio gofio certainly was scalded scalded. Gofio, and scalded scalding verb. But the fish stock was conspicuous by its absence. It was a restaurant that has a nasty habit of adding mojo to gofio scalding. That if the mojo out quality probably would be something else brewing gofio. But when we want to save on fish stock and putting mojo mojo is not quality ... Gentlemen and ladies do not have anything good. So gofio inedible. And as I suppose have been deducted, the mojos horrible. A couple of Spaniards had lunch at a nearby table, and I wondered how I describe the Canarian mojos mojo after eating and after that by buying at the airport industrial mojos that we sell.

We have more food than potatoes and mojo, but we do everything possible to empower them properly. And most curious, we do lightly. How many restaurants choose a proper dad, well clear of land, a nice size, crumpled in a point, correct for salt, with a real red mojo? How many years have so many restaurants on the islands and even wrinkled potatoes do not have a reliable recipe? At every family reunion or friends always some people stuck in culinary tasks is the question of how wrinkled potatoes a day. And they all bring their culinary expertise to bring to the beloved osmosis chips ....

not take care of our guests and sit daily in the restaurants of the islands. We deal with olive oil, coconut of Congo ... to be honest and offer fresh fish, fresh or taken for which China bought from frozen ... mojo offer a robot and say that is the real ...

But then, who should come between the company and the quality control we offer our customers Canary Islands either tourists or natives? In these times of remodeling of the hotel industry so outdated for the times, why not improvements in the ways of the vast majority of restaurants canaries? I do not work traditional Canarian cuisine. There's a lot. But there are few that makes it thoroughly. Good things, when one .