Mojo Marinade
Ingredients
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- 10 cloves garlic – finely chopped
- 2 tsp kosher salt
- 1 tsp ground cumin
- 1 1/2 tsp dried oregano
- 1 tsp ground black pepper
- 2 leaves bay
- 1 cup sour orange juice
- 1/4 cup olive oil
Instructions
1. Mash the chopped garlic with the kosher salt in a mortar and pestle to a smooth paste, 1–2 minutes (or mince to a paste with a knife).
2. In a medium bowl, whisk the sour orange juice with the garlic–salt paste, ground cumin, dried oregano, and ground black pepper until the salt dissolves.
3. Stir in the bay leaves, then slowly whisk in the olive oil until lightly emulsified.
4. Let the mojo stand at room temperature for 10–15 minutes until aromatic and slightly mellowed. Use to marinate pork (4–12 hours refrigerated), chicken pieces (2–4 hours), or seafood (20–30 minutes). Discard marinade after contact with raw proteins.
Mojo Marinade, known in Cuba as mojo criollo, is a bright, garlicky citrus marinade with a savory backbone from oregano and cumin. Sour orange provides a distinctive tang that’s rounder and more floral than plain lime, while olive oil softens the acidity and helps carry flavor into the meat. The result is bold yet balanced, ideal for pork, chicken, and seafood, and equally delicious spooned over roasted yuca or vegetables.
Historically, mojo traces back to the Canary Islands, where emulsion-style mojos (rojo and verde) accompanied papas arrugadas and fish. Canary Island immigrants carried the concept to the Caribbean, where Cuban cooks adapted it with local sour oranges and abundant garlic. Over time, mojo became a cornerstone of Cuban cookery—central to lechón asado, holiday feasts, and everyday meals—celebrated for its simplicity and penetrating flavor.