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Traditional Cuban Recipe: Cuban Mojo (Cuban Marinade)

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“There are many variations of mojo. It is the signature marinade of Cuba and it finds its way into many varied dishes. After searching through many recipes and cookbooks; I found this in on and in "Three Guys from Miami Cook Cuban" by: three brothers-in-law, Glenn Lindgren, Raul Musibay and Jorge Castillo. Many mojos do not include oil; with or without oil the key element is "sour" orange, an almost bitter orange that grows throughout Cuba and now it flourishes in most Miami backyards. In a pinch use: 2 parts orange juice to 1 part lemon juice and 1 part lime juice. The key to a good mojo is in the proportions; garlic, salt, whole black peppercorns and sour orange juice are it's main ingredients.Update: 04/14/08 add a teaspoon of cumin (if you so desire) there are many recipes that call for it but we don't use it here! I have been using this mojo since I left my mother's house, as we always used it in Cuba and Haiti.:)”

Ingredients Nutrition


  1. Mash garlic, salt and peppercorns, using a mortar and pestle or use food processor.
  2. Stir in juice.
  3. Allow to sit for at least 30 minutes or longer at room temperature.
  4. *If making it without the oil - stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.
  5. Continue with preparing the mojo with oil - after you have stirred in juice add onion & oregano.
  6. Allow to sit for at least 30 minutes or longer at room temperature.
  7. In a saucepan heat olive oil to medium hot & then remove from heat.
  8. Whisk oil in garlic-juice mixture, until well blended.
  9. Stores for at least a week in the refrigerator.

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