How to Make Authentic Cuban Mojo

At the heart of Cuban cuisine is a timeless treasure: Mojo—a vibrant garlic and citrus sauce made with the foundational flavors of Cuban cooking. This zesty blend of onions, garlic, and sour orange is more than a condiment; it’s a celebration of tradition, culture, and flavor that transforms everyday meals into unforgettable experiences.

Often called the gravy of Cuban cuisine, Mojo adds depth and soul to classics like lechón asado (roast pork), masitas de puerco (fried pork), yuca con mojo, and so much more. It’s the kind of flavor that lingers in your memory and brings you home with every bite.

Inspired by my grandmother’s mojo, I went on a personal journey to recreate the version that lived in my memory. After years of experimenting, tweaking, and tasting, I’m sharing a version that honors that familiar flavor while making space for my own culinary voice.

🌿 Pro Tip:

Traditional recipes call for a neutral oil—but I invite you to try Domestic Gourmet Organic Annatto Oil – Aceite de Achiote instead. This small-batch, golden oil enhances the Mojo’s flavor and gives it a vibrant hue and subtle earthy depth that truly sets it apart.

Whether you’re reviving a family recipe or making Mojo for the first time, this recipe is your key to unlocking the flavors of authentic Cuban Mojo—now with a Domestic Gourmet twist.

iBuen provecho!

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Cuban Mojo

Servings 6 people

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Equipment

• Small Saucepan
• Cutting board
• Chef's Knife
• Mixing spoon
• Citrus Juicer

Ingredients

• 1 Spanish onion can be substituted with a yellow onion
• 1½ cup neutral oil i.e. avocado, canola, vegetable, sunflower oil
• 8-10 cloves garlic peeled and minced
• ½ tsp salt coarse kosher or fine table salt
• 1 sour orange (squeezed) can be substituted with ¼ cup fresh-squeezed lime juice and ¼ cup orange juice

Instructions

• Using a chef's knife, slice the entire onion into even slices.

  Begin by cutting the onion in half, lengthwise, from root to stem. Cut off both the root and the stem. Peel off the outer layers of the onion skin until you reveal the first shiny yellow layer of the onion. Cut slices the length of the onion, going with the grain (lines running top to bottom).
• Add the sliced onion and oil in a small saucepan and place it on the stove over medium heat. Add salt and bring to a slight simmer.

  You want the onions to soften to al dente and turn slightly translucent, which takes about 5 minutes. If onions start to brown or burn, remove the saucepan from the burner and lower the heat.

  If the sliced onions have burned, throw the mixture away and start again.
• While the onions soften, peel and mince the garlic cloves and juice the sour orange.

  If you cannot find sour oranges at the grocery store, you can substitute with the juice of half a lime and a ¼ cup of orange juice.
• Once the onions have softened to al dente (soft crunch, and not mushy), add the minced garlic and stir while removing the saucepan from the burner. Lastly, add the citrus juice and stir.

  Taste the mojo and adjust as needed, adding a pinch of salt or an extra squeeze of citrus until you are satisfied. Then, pour it atop fried pork, chicken, boiled or fried yuca, or pour it into a gravy boat and set it on the table for your guests to help themselves.
• Store any leftover mojo in the refrigerator for up to a week. You cannot freeze it.
• What you need to know: the garlic may turn green or blue once the sour orange juice is added. This is a reaction between enzymes and sulfur-containing amino acids in the garlic, and it is safe to eat.

Notes

Notes on how to include your child(ren): Task your little chef(s) with using their hands to smash and peel the garlic,  squeeze the sour orange, and measure the salt; talk about sensory play! Sharpen their critical thinking skills by asking them to smell the onion, garlic, or sour orange and predict what they think it will taste like. Will it be sour, bitter, sweet, or salty? How will the garlic feel once it’s smashed? Will their hands be sticky? Then, let your little chef(s) turn their mise en place activity into a science experiment, having them taste, smell, feel, and report back.

Your older chef(s) can sharpen their knife skills (pun intended) by practicing slicing the onion into equal slices and then slicing and mincing the garlic cloves. Invest in a finger guard for your little chef(s) until they can complete this task safely and independently.

Calories: 495kcal

Course: Condiment

Cuisine: Cuban

Keyword: mojo

Nutrition

Calories: 495kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 55g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 46g | Sodium: 195mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 0.1mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below, tag @domesticgourmet on Instagram, and hashtag #domesticgourmet.

About the Author: Ciji Castro

Ciji Castro is the CEO and Executive Chef behind Domestic Gourmet, a premium food and lifestyle brand rooted in honoring ancestral cooking and Latin traditions. With a deep love for bold, heritage-inspired flavors and clean ingredients, Ciji leads the vision and culinary direction of Domestic Gourmet’s product line.

Her flagship product, 🌿 Domestic Gourmet Organic Annatto Oil – Aceite de Achiote, brings vibrant color and flavor to every dish—celebrating the flavors of her Cuban and Puerto Rican roots while meeting the standards of today’s health-conscious kitchens.

Through Domestic Gourmet, Ciji is on a mission to share the richness of cultural cooking with a modern and convenient twist—one thoughtfully crafted product at a time.

Follow along at @domesticgourmet for recipes, cooking tips, and more.

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