It is usually served with a chili pepper garlic sauce, called mojo rojo, or as an accompaniment to meat dishes.Originally, seawater was used, but today it is more common to use tap water with a very generous amount of salt added.After cooking, the water is removed and the potatoes are briefly left in the pot on the stove to dry off, until they become shrivelled with a fine salt crust.[2] The dish is sometimes served with conejo en salmorejo, a common Canarian rabbit stew.[3][4] In 2016, Papas arrugadas were proclaimed gastronomic wonder of Spain in a contest promoted by Allianz Global Assistance, obtaining the first place by popular vote through Internet.