PANTRYFLEX

shake · marinade

NATIONAL AWARD WINNERPrep 5 min

Cuban Mojo

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

Valerie Chang's Cuban Mojo, from the published recipe.

Ratio

Ratio by volume: Orange Juice 120 ml, Lime Juice 60 ml, Olive Oil 60 ml
Orange Juice 120 mlLime Juice 60 mlOlive Oil 60 ml

Ingredients

  • Orange Juice — 1/2 cup sour orange or OJ+lime (120 ml)
  • Lime Juice — 1/4 cup (60 ml)
  • Garlic — 8 cloves crushed
  • Oregano — 1 tsp dried (1 g)
  • Cumin — 1 tsp (2 g)
  • Olive Oil — 1/4 cup (60 ml)
  • Salt — 1 tsp (6 g)
  • Pepper — 1/2 tsp (1 g)

Method

  1. Pour to the lines in order (bottom → top): Orange Juice, Lime Juice, Olive Oil.
  2. Add finishing notes: Garlic, Oregano, Cumin, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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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.

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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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

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

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