Mojo Garlic Restaurant Sauce

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“I have in the past gone to the Dominican and Cuban area in upper Manhattan (NYC) and have eaten Cubano Sandwiches… especially from the Mambi Restaurants. However, they do not make the original Mojo Garlic Sauce any longer (as far as I know, perhaps due to the turnover of restaurant chefs) which was great! So I have tried (for a long time) to duplicate the original Mojo recipe (but with difficulty). However, here is my version of this tasty Mojo Sauce for Cubano Sandwiches!”
1/2 cup

Ingredients Nutrition


  1. Place garlic, salt, oregano, (optional cumin, black pepper and Adobo seasoning) into a wooden mortar & pestle and make into almost a paste, set aside.
  2. Combine in a separate bowl; lime juice (or sour orange juice), vinegar, set aside.
  3. In a frying pan add the olive oil and add the garlic paste, stir and cook briefly (1/2-1 minute).
  4. Next add the liquid ingredients, stir and cook briefly (1 minute), then remove (do not overcook) and let cool.
  5. NOTES:
  6. This recipe is basically a Dominican/Cuban sauce and adopted from the Mambi Restaurants in New York City.
  7. This Mojo Sauce recipe will turn a bright “off color” green due to the fresh garlic in the recipe.
  8. You can make a variation of this recipe by adding mayonnaise to taste, however, it is not a traditional ingredient in Cubano Sandwiches. Also, adding butter is an optional ingredient --
  9. Mojo Sauce is great on a Cubano Sandwich: Cuban bread (substitute Italian/French Bread) with sliced fresh pork, sliced pink ham, white cheese, sour pickle, butter and Mojo Sauce. Heat/pressing the sandwich on a hot grill is preferred… however, Cubano sandwiches are also good cold. Further, I often substitute chicken for the white fresh pork….
  10. In Cuba,Mojo Sauce is traditionally made with the fresh juice from sour oranges.
  11. Mojo Sauce is also good on Yuka (Cassava) or Green Plantains as well.
  12. The Puerto Rican Mojo Sauce is white in color and with less spices used.

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