In Cuban cuisine, mojo is traditionally made with sour orange. Because sour oranges can be difficult to find, this recipe uses freshly squeezed orange juice balanced with lime juice to recreate that bright, tangy citrus profile. If you can source sour orange, substitute ¾ cup sour orange juice for the orange-plus-lime combination.
This versatile mojo works as a marinade for chicken, pork, shrimp, or fish; a finishing sauce for grilled meats and roasted vegetables; a condiment for rice and beans; or brushed over hot tostones for garlicky, citrusy fried green plantains.
⭐️ Mojo Sauce: recipe at a glance
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Bold Flavor: Garlicky, citrusy, tangy, savory, and bright.
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Multi-Purpose: Use as a marinade, condiment, dipping sauce, or finishing sauce.
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No Cooking Required: Make a garlic paste, whisk or shake, and taste.
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Great for Tostones: Brush it on hot tostones right after frying for extra garlicky flavor.
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Flexible: Use sour orange if available, or substitute with orange and lime juice.
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Dietary: Vegetarian, vegan, gluten-free, grain-free, egg-free, dairy-free, low-carb.
✔️ Ingredients, Substitutions & Swaps
For exact quantities, see the printable recipe card below.
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Garlic: Fresh garlic is essential. Mashing it with salt yields a paste that blends into the sauce rather than remaining in sharp pieces.
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Salt: Sea salt or kosher salt helps both seasoning and garlic texture.
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Onion: A small amount of minced onion adds savory depth without overpowering the garlic.
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Orange Juice: Freshly squeezed orange juice brings sweetness and citrus aroma.
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Lime Juice: Lime adds the tartness needed to mimic sour orange.
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Sour Orange: If you have it, use ¾ cup sour orange juice in place of the orange and lime juices.
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Oregano and Cumin: These warm, savory spices are key to the Cuban profile of mojo.
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Olive Oil: Adds body and richness. Shake or whisk before using.
🔎 How to Make Mojo Sauce
See the printable recipe card below for detailed measurements and timing.
There are two easy ways to turn garlic into a paste: use a mortar and pestle (molcajete) or make a paste on a cutting board. Both methods work well; the cutting-board approach is convenient and requires no special tools.
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Make the garlic paste. Mince the garlic, sprinkle with salt, then smash with the back of a chef’s knife or a spoon until it forms a paste. It doesn’t need to be perfectly smooth.
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Combine the ingredients. Transfer the garlic paste to a jar or bowl. Add minced onion, black pepper, orange juice, lime juice (or sour orange), oregano, cumin, and olive oil.
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Shake or whisk. If you used a jar, seal and shake until combined. If you used a bowl, whisk until the sauce emulsifies. Taste and adjust seasoning or acidity.
🔪 Recipe Tips: Prep & Adjustments
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Make a garlic paste. It gives a smoother texture and helps distribute the garlic flavor evenly.
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Use fresh citrus. Fresh-squeezed juice delivers the bright flavor mojo needs; bottled juice won’t be the same.
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Taste before serving. The ideal mojo is bright, citrusy, a little tart, garlicky, and well seasoned.
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Adjust acidity or sweetness. If oranges are very sweet, add more lime or a touch of lemon juice to balance.
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Reduce garlic if desired. For a milder sauce, use fewer cloves.
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Shake before using. Oil and citrus separate as the sauce sits; give it a good shake or whisk.
🔎 How to Use Cuban Mojo?
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A marinade for chicken, pork, shrimp, fish, or steak.
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A sauce for grilled meats and roasted vegetables.
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A condiment for rice and beans.
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A dipping or brush-on sauce for tostones and fried plantains.
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A finishing sauce to brighten bowls, salads, and roasted sides.
✔️ Make-Ahead and Storage
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Make-Ahead: For better flavor, let the mojo rest for 15 to 30 minutes so garlic, citrus, herbs, and spices meld. It keeps in an airtight jar in the refrigerator and benefits from resting.
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Storing: Keep mojo in the refrigerator in a sealed container for up to two weeks. Shake or whisk well before each use.
💛 Conscious Bites
Mojo is a small jar of big flavor—an easy way to add brightness to simple meals, save time on busy nights, and celebrate Cuban culinary tradition.
Time & Convenience: A ready jar of mojo elevates quick meals—marinate protein or dress rice and beans in minutes.
Budget-Friendly: A small homemade jar adds big flavor to affordable cuts of meat, rice, and vegetables.
Culture & Tradition: Mojo captures how simple ingredients—garlic, citrus, oil, and spices—become a signature element of Cuban cooking.
🤔 Frequently Asked Questions
What is Cuban mojo sauce?
Cuban mojo, or mojo criollo, is a garlicky citrus sauce typically made with sour orange (or a mix of orange and lime juice), garlic, olive oil, oregano, cumin, salt, and pepper. It’s used as a marinade, condiment, or finishing sauce.
What can I use instead of sour orange?
Use freshly squeezed orange juice for sweetness and lime juice for tartness to approximate sour orange if it’s unavailable.
Is Cuban mojo a sauce or a marinade?
It’s both. Use it to marinate meats and seafood, or as a sauce for tostones, rice and beans, grilled foods, and vegetables.
Can I use Cuban mojo on tostones?
Yes. Serve mojo as a dip or brush it onto hot tostones immediately after frying for a bright, garlicky finish.
How long does mojo sauce last?
Stored in an airtight container in the refrigerator, mojo keeps up to two weeks. Shake well before each use.
👀 Take a look at these other Cuban recipes:
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Cuban Mojo Chicken
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Tostones Recipe (Fried Green Plantains)
🛒 Essentials you’ll adore for this recipe
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John Boos Rectangular Cutting Board
A sturdy cutting board makes prep easier and lasts for years with proper care.
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Shun Classic Chef’s Knife
A quality chef’s knife speeds prep and improves safety in the kitchen.
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Glass Jars, Airtight
Airtight glass jars are ideal for storing homemade sauces and meal-prep ingredients.
Cuban Mojo Sauce or Marinade
Kathy McDaniel
Ingredients
- 8 garlic cloves, minced
- 1/2 teaspoon sea salt or kosher salt
- 2 tablespoons minced onion
- 1/4 teaspoon ground black pepper
- 1/2 cup orange juice, freshly squeezed
- 1/4 cup lime juice, freshly squeezed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/3 olive oil
Instructions
Method #1 Mortar and Pestle (molcajete)
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In a mortar and pestle, combine the minced garlic and ½ teaspoon salt. Mash until you create a smooth paste.
Method #2 Cutting board
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After mincing the garlic on a cutting board, sprinkle with salt and smash with the back of a chef’s knife or a spoon until it forms a paste. Transfer the garlic paste to a jar or mixing bowl.
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Add minced onion, black pepper, orange juice and lime juice (or ¾ cup sour orange), oregano, cumin, and olive oil. Seal the jar and shake or whisk in a bowl until combined. Taste and adjust seasoning or acidity to preference.
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Store the mojo in an airtight container in the refrigerator for up to two weeks, shaking well before each use.
Notes
- Substitute ¾ cup sour orange juice for the orange and lime juices if available.
- For a milder garlic flavor, use 4–5 cloves instead of 8.
- If the mojo is too sweet, add more lime or a splash of lemon juice.
- Store chilled in an airtight container and shake before using.