Cuban Mojo

Name: Cuban Mojo
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (300 ml)
Cuisine: Latin
Ingredients: 1/2 cup sour orange or OJ+lime (120 ml) Orange Juice; 1/4 cup (60 ml) Lime Juice; 8 cloves crushed Garlic; 1 tsp dried (1 g) Oregano; 1 tsp (2 g) Cumin; 1/4 cup (60 ml) Olive Oil; 1 tsp (6 g) Salt; 1/2 tsp (1 g) Pepper

Independent adaptation of a publicly published Valerie Chang recipe. Not affiliated with, sponsored by, or endorsed by Valerie Chang.

MARINADE · PORK, CHICKEN & YUCA

A marinade for pork, chicken & yuca.

Valerie Chang's citrus-garlic Cuban mojo.

On the jar

CUBAN MOJO

Method: shake
Yield: about 1¼ cups
Ingredients: 8
Jar batch: 0.9× recipe

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Ratio

ORANGE JUICE 120 mlLIME JUICE 60 mlOLIVE OIL 60 ml

Ingredients

Orange Juice1/2 cup sour orange or OJ+lime (120 ml)
Lime Juice1/4 cup (60 ml)
Garlic8 cloves crushed
Oregano1 tsp dried (1 g)
Cumin1 tsp (2 g)
Olive Oil1/4 cup (60 ml)
Salt1 tsp (6 g)
Pepper1/2 tsp (1 g)

Method

Pour to the lines in order (bottom → top): ORANGE JUICE, LIME JUICE, OLIVE OIL.
Shake-to-line (dashed marks): add GARLIC. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: OREGANO (about 1 tsp), CUMIN (about ¾ tsp), SALT (about 1 tsp), PEPPER (about ½ tsp).
Cap the jar and shake until emulsified.

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Keep this recipe

One recipe. Two nights of dinner.

You found this recipe once. On a PantryFlex jar it's printed in glass. The same pour marinates tonight's protein and doubles as a finishing sauce tomorrow, no extra measuring.

4 kitchens · 3 national awards

Cuban MojoNATIONAL AWARD WINNEROn the jar: CUBAN MOJO
Caspian Pachamanca MaceradoWORLD-RANKED KITCHENOn the jar: PACHAMANCA
Peruvian Ceviche MarinadeNATIONAL AWARD WINNEROn the jar: PERUVIAN
Classic Sour Orange MojoNATIONAL AWARD WINNEROn the jar: CLASSIC SOUR

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Provenance

Peruvian / Nikkei chef of Itamae and Ghee Miami; James Beard Best Chef: South 2024 and Food & Wine Best New Chef 2023. Ceviche leche de tigre and Japanese–Peruvian sauces.

Adapted from a recipe published by Valerie Chang in Valerie Chang citrus-garlic mojo.

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.9× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Valerie Chang citrus-garlic mojo (published as “Cuban Mojo”). Full citation lives in Provenance.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

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