Market Grill · Grilled Local Cheese
Queso Asado con Mojo
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The cheese is grilled whole and unsliced until the outside chars, so it holds its shape on the plate instead of melting into a puddle.
Thick rounds of firm Canarian goat cheese are seared on a hot griddle until the rind blisters, then topped with red or green mojo sauce. Market stalls and tapas bars across the islands serve it sizzling straight off the grill.
Why it's made this way: Goat herding has shaped island cooking for centuries, especially on Fuerteventura and La Palma, and grilling the local cheese whole became a simple way to serve it as a tapa alongside the islands' signature mojo sauces.
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