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Mojo (Cuban)

The Cuban version of Mojo Sauce is made from olive oil, bitter orange juice and garlic.

It can be used as a marinade, a dip or a sauce.

As a marinade, it is used on pork, chicken, lamb, or goat. Most recipes ask you to marinate whatever meat you are marinating in Mojo Sauce for 4 hours.

"Mojo Criollo" adds dried oregano.

American take-off versions include mango-ginger Mojo, and sun dried tomato Mojo.

You can buy both traditional and fusion-food versions ready-made in bottles.


For the bitter orange juice, equal portions of freshly-squeezed orange juice and freshly-squeezed lime juice.

Language Notes

Pronounced "mo ho."

See also:


Agrodolce; Applesauce; Au Jus; Barbeque Sauce; Black Mint Sauce; Chile con Queso; Chimichurri Salsa Recipe; Chippie Sauce; Cranberry Sauce; English Sauces; Fermented Black Beans; Finadene Sauce Recipe; Finadene Sauce (for fish) Recipe; Finadene Sauce; Fish Sauces; French Sauces; Fry Sauce; Gravy; Green Sauce; Harissa; Hoisin Sauce; Instant Flour; Japanese Sauces; Ketjap Manis; Liebig's Extract of Meat; Lizano Sauce; Maggi; Melba Sauce; Mojo Sauces; Mojo (Cuban); Mole; Murri; Parsley Sauce; Pasta Sauce; Pearà; Pesto Modenese; Pipián Paste; Pique Criollo; Pique Seasoning; Pizza Sauce; Raita; Reducing; Salmuera; Sambals; Sauces; Sriracha Sauce; Tabasco Green Pepper Sauce; Tabasco; Tapenade; Tomato Sauce; Truffle Butter; Vatapá; Walnut Sauce; White Sauce; XO Sauce

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Oulton, Randal. "Mojo (Cuban)." CooksInfo.com. Published 24 July 2006; revised 18 February 2011. Web. Accessed 12/14/2017. <http://www.cooksinfo.com/mojo-cuban>.

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Bon mots

"Approaching the stove, she would don a voluminous apron, toss some meat on a platter, empty a skillet of its perfectly cooked a point vegetables, sprinkle a handful of chopped parsley over all, and then, like a proficient striptease artist, remove the apron, allowing it to fall to the floor with a shake of her hips."

-- Bert Greene (American food writer. 1923 - 1988)

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