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Mojo – Cuban Marinade


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Rate this recipe 4.5/5 (2 Votes)
Mojo – Cuban Marinade 1 Picture


  • 1 1/2 heads garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black peppercorns
  • 3/4 cup sour orange juice
  • (In a pinch, use one part orange to half part lemon and half part lime)
  • 1/2 cup minced onion
  • 1 teaspoon oregano
  • 1/2 cup Spanish olive oil


Adapted from


Step 1

The mojo with oil marinade is best for chicken, duck, fish, and so on. The oil prevents the meat from losing fat and moisture.
Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer.
In a saucepan, heat olive oil to medium hot (approximately 220 degrees F) and remove from heat. Carefully whisk in the garlic-orange juice mixture (prepared above) until well blended.

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