• Share

Put a New Twist on Nana’s Papas al Mojo Recipe!

Mexicans are the perfect hosts par excellence. We love family, having lots of company, and hosting parties. And with parties, comes food - lots of delicious, flavorful, and (usually) spicy food.

When I was growing up, being the second-oldest of four siblings, we had more than six non-related individuals in the kitchen at any given time. Friends would come over after school to work on homework or projects, and since there were four of us, we would end up having regular, unintentional parties. My Nana was always creative in the kitchen and she was great at producing copious amounts food at the drop of a hat. She was especially good at feeding hungry teenagers.

In her kitchen, Nana always had homemade flour and corn tortillas, salsas, beans, and assorted vegetable dishes. She would serve platters of quesadillassincronizadas and enchiladas, but often she would start by serving these papitas de galeana with cilantro mojo.

Mojo is the absolute classic Latin condiment. In this case, Nana made it Mexican by using Serrano chiles, limes, and cilantro. This is a versatile sauce to have around: it can be used in hot or cold dishes; it can be enhanced with additional olive oil or mayonnaise to make a delicious vinaigrette; it can be used as a dipping sauce, a dressing, even a spread. If you’re a cilantro lover, this mojo is a must-have in your fridge at all times.

Boiled and salted baby potatoes drizzled with mojo make a delicious botana or appetizer. If you serve them to your guests, they'll disappear very quickly, like they did when Nana served them to all our hungry friends.

Papitas de Galeana al Mojo de Cilantro

  • 2 cups cilantro, stems and leaves, chopped roughly
  • 2 cloves garlic, peeled and chopped roughly
  • 1 serrano chile, chopped roughly
  • 1/4 cup extra virgin olive oil
  • 1/4 cup juice of 2 limes
  • 1 teaspoon kosher salt, or more to taste 
  • 1 1/2 pounds baby potatoes

Get the full recipe.

Leave a comment