Mojo flavor is a citrusy, garlic-infused marinade that originated in Cuba. It’s wildly popular in Cuban cuisine and beyond, adding a tangy, savory depth of flavor to everything from roasted pork to fried plantains.
What are the origins of Mojo flavor?
Mojo hails from Cuba, where it’s believed to have roots going back centuries to the island’s indigenous Taíno people. The word “mojo” comes from the Taíno term “mojao,” meaning sauce. Traditional mojo combined bitter Seville oranges, garlic, oil, and spices.
When the Spanish conquered Cuba in the 1500s, they brought different culinary influences, like olive oil and cumin. Over the centuries, Cuban cooks continued tweaking and refining their mojo recipes into the pungent, versatile marinade we know today.
What are the standard ingredients in Mojo sauce?
While recipes vary, several ingredients are signature to mojo:
- Sour orange juice – Made from the bitter Seville orange, this adds tart citrus flavor.
- Garlic – Lots of crushed or puréed garlic provides pungency.
- Olive oil – The oil unifies and carries the marinade’s bright flavors.
- Cumin – Earthy, aromatic cumin adds depth.
- Oregano – Dried oregano contributes grassy notes.
- Salt – A touch of salt enhances overall flavor.
Beyond those core ingredients, cooks customize their mojo with extras like lime juice, vinegar, pepper, bay leaves, and parsley. The possibilities are endless!
What’s the difference between green and red mojo?
There are two main types of mojo sauce:
Green Mojo
Made with sour orange juice, garlic, olive oil, cumin, and oregano. Green in color, with bright, tangy citrus flavor.
Red Mojo
Made with neutral oil, vinegar, garlic, and spices like cumin and oregano. Red from added tomato paste or pimentos. Milder in flavor.
How is Mojo sauce used in Cuban cooking?
In Cuban cuisine, mojo is ubiquitous. It’s used to marinate and flavor:
- Roast pork (lechón)
- Chicken
- Fish like snapper
- Fried plantains
- Black beans
- Root vegetables
It also makes a tasty dipping sauce for breads like Cuban toast.
How can you make Mojo marinade at home?
Making your own mojo at home is easy. Here is a basic recipe:
Ingredients:
- 1 cup sour orange juice
- 6 cloves garlic, crushed
- 1⁄2 cup olive oil
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1⁄2 tsp black pepper
Instructions:
- In a blender, combine the garlic, sour orange juice, cumin, oregano, salt, and pepper. Blend until smooth.
- With the blender running on low, slowly drizzle in the olive oil to emulsify.
- Pour the mojo into a jar or container. Let sit for 30 minutes so flavors develop.
- Use to marinate meat, chicken, or veggies for 30 minutes up to overnight.
- Reserve some extra sauce to use for serving.
For a quicker option, combine ingredients in a bowl and whisk vigorously until blended and emulsified.
Where can you find Mojo marinade in grocery stores?
Pre-made mojo sauce can be found in the international aisle of many mainstream grocers. Popular brands include:
- Goya
- Iberia
- El Mexicano
Look for it near other Cuban and Latin products. Mojo can also be found at specialty Latin markets and online.
What are some recipe ideas with Mojo?
Mojo’s versatility makes it perfect for all kinds of dishes. Try it in recipes like:
Mojo-Marinated Pork Chops
Mojo Grilled Chicken Breasts
Mojo Shrimp Skewers
Mojo Roasted Potatoes
Black Beans with Mojo
Mojo Fried Plantains
The possibilities are endless! Mojo can liven up your favorite proteins, veggies, and more.
Conclusion
Mojo sauce bring a tangy, garlicky flavor punch to Cuban cuisine. With ancient roots going back centuries, it combines bitter Seville orange, garlic, cumin, oregano, and olive oil for a versatile marinade. Use mojo to add flavor to proteins, vegetables, beans, plantains, and more. Making your own at home lets you customize it just how you like. With its aromatic, citrusy personality, mojo sauce is an excellent way to add zest to your cooking!