Mojo cubano is a traditional Cuban garlic and citrus sauce made with garlic, sour orange juice, olive oil, and spices like cumin and oregano.
Jump to
It is commonly used as a marinade or finishing sauce for pork, chicken, seafood, yuca, and plantains, adding bright, aromatic flavor to the dish.
This Mojo Cubano recipe uses a simple method with fresh garlic, bright citrus, and olive oil to create a bold but smooth sauce.
It's an easy, versatile mojo that works well as both a marinade and a dipping sauce for everyday meals.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Sour orange juice: Provides the signature citrus flavor of Cuban mojo and helps naturally tenderize meats while adding brightness. If sour oranges aren't available, a mix of fresh orange juice and lime juice closely replicates the traditional taste.
- Garlic: Adds bold, savory flavor and forms the backbone of the mojo.
- Jalapeño: Adds mild heat and depth without overpowering the citrus and garlic. For a spicier mojo, use serrano or habanero peppers.
- Olive oil: Emulsifies the sauce and softens the acidity for a smooth, balanced texture.
- Fresh cilantro: Adds freshness and light herbal notes.
- Kosher salt: Enhances and balances all the flavors.
- Black pepper: Adds gentle warmth and subtle spice to round out the mojo.
How to Make Mojo Cubano
Note: Full instructions are provided in the recipe card below.
- Combine the orange juice, lime juice, smashed garlic, jalapeño, cumin, oregano, salt, black pepper, and sugar ( if using) in a food processor or blender. Purée until well combined, then let the mixture rest for 5 minutes.
- Turn the blender back on and slowly drizzle in the olive oil until emulsified. Add the cilantro and purée again until smooth. Taste and adjust seasoning with additional salt and pepper as needed. Transfer the sauce to a bowl, cover, and refrigerate until ready to use.
Hint: For the best flavor, let the mojo rest for at least 10 minutes before using so the garlic and citrus can fully blend.
Storage, Make Ahead, & Freezing
Storage: Store mojo cubano in an airtight container in the refrigerator for up to 4 days. Stir before using, as the oil may separate.
Make Ahead: Mojo can be made up to 1 day in advance for the best flavor, as the flavors deepen as it rests.
Freezing: Freezing is not recommended.
Camila's Tips & Variations
- For a smoother, more mellow flavor, let the mojo rest for at least 10-15 minutes before using so the garlic and citrus blend fully.
- Add a pinch of cumin for a warmer, more traditional flavor.
- If you don't like cilantro, use half parsley and half mint as a fresh alternative.
- If you prefer more heat, swap the jalapeño for serrano or habanero, adjusting to taste.
- Use freshly squeezed citrus juice for the best flavor; bottled juice will taste flat.
- Mojo works well as both a marinade and finishing sauce for pork, chicken, seafood, yuca, and tostones.
- Stir before serving, as the oil and citrus naturally separate while resting.
Frequently Asked Questions
Can I make mojo cubano without sour orange juice?
Yes. If sour orange juice isn't available, use a mix of fresh orange juice and lime juice to closely replicate the traditional flavor.
Why does my mojo taste too strong or sharp?
Fresh garlic and citrus can be intense at first. Letting the mojo rest for 10-15 minutes helps mellow and balance the flavors.
Can mojo be used as a marinade and a sauce?
Yes. Mojo works well as both a marinade and a finishing sauce for pork, chicken, seafood, yuca, and tostones.
Why did my mojo cubano separate in the refrigerator?
This is normal. The oil and citrus naturally separate as it sits. Simply stir or whisk before using.
Did you know?
Mojo sauce is a traditional garlic-and-citrus sauce with roots in the Canary Islands that later became a staple in Cuban cuisine.
You may also like
Recipe
Mojo Cubano
Equipment
- Small bowl or container (for storage)
Ingredients
- ½ cup sour orange (Seville orange) juice or combine ¼ cup lime juice with ¼ cup fresh orange juice
- 5 large garlic garlic peeled and smashed
- 1 jalapeno pepper, serrano or habanero , seeded, optional
- ½ cup extra-virgin olive oil
- 1 large handful fresh cilantro leaves
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon Kosher salt , adjust to taste
- 1 teaspoon turbinado sugar , optional
- ½ teaspoon freshly ground pepper
Instructions
- Combine the orange juice, lime juice, smashed garlic, jalapeño, cumin, oregano, salt, black pepper, and sugar ( if using) in a food processor or blender. Purée until well combined, then let the mixture rest for 5 minutes.
- Turn the blender back on and slowly drizzle in the olive oil until emulsified. Add the cilantro and purée again until smooth. Taste and adjust seasoning with additional salt and pepper as needed. Transfer the sauce to a bowl, cover, and refrigerate until ready to use.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
