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Cuban mojo: Caribbean Delicacy

  • Prep 5 min
  • Total 10 min
  • Ingredients 8
  • Servings 4

Ingredients

1/4
cup olive oil
5
to 7 cloves garlic, minced
3/4
cup sour orange juice
1/4
cup fresh orange juice
1/2
teaspoon ground cumin
1/2
teaspoon ground oregano
1/2
teaspoon ground black pepper
Salt, if desired

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Cuban cuisine is as varied as the origins of the country itself, where Spanish, African and aboriginal cultures and cuisines converge. Cuban dishes have a lot of flavor; everything is seasoned with things as simple as garlic, lemon and sour orange, the star ingredients in the famous Cuban mojo. Maria Cristina, who was born in Cuba and lives in Miami, says that as a child, she learned the secret of mixing the right amounts to make mojo just watching her mother and uncles cook—because all Cubans, both men and women, love to cook, a pleasure they enjoy with their families. “You can use mojo to give dishes a special, delicious taste — yuca, one of our typical dishes, doesn’t taste the same without mojo — to dress salads or to marinate meats like pork, chicken or beef,” says Maria Christina.

Directions

  • 1 Heat olive oil in a hot skillet over medium high heat. Stir in garlic; cook for 3 minutes until golden. Stir in orange juices, cumin, oregano, black pepper and salt; stir until well blended. Let it boil for 3 to 4 minutes, reduce heat and cook 3 minutes more over low heat.
  • 2 Remove from heat; immediately pour over cooked yuca topped with thin onion slices. Let stand. Refrigerate.

Cuban cuisine is as varied as the origins of the country itself, where Spanish, African and aboriginal cultures and cuisines converge. Cuban dishes have a lot of flavor; everything is seasoned with things as simple as garlic, lemon and sour orange, the star ingredients in the famous Cuban mojo. Maria Cristina, who was born in Cuba and lives in Miami, says that as a child, she learned the secret of mixing the right amounts to make mojo just watching her mother and uncles cook—because all Cubans, both men and women, love to cook, a pleasure they enjoy with their families. “You can use mojo to give dishes a special, delicious taste — yuca, one of our typical dishes, doesn’t taste the same without mojo — to dress salads or to marinate meats like pork, chicken or beef,” says Maria Christina.

Rate and Comment

Gladys Colon Gladys Colon
September 10, 2015

Cuban cuisine is as varied as the origins of the country itself, where Spanish, African and aboriginal cultures and cuisines converge. Cuban dishes have a lot of flavor; everything is seasoned with things as simple as garlic, lemon and sour orange, the star ingredients in the famous Cuban mojo. Maria Cristina, who was born in Cuba and lives in Miami, says that as a child, she learned the secret of mixing the right amounts to make mojo just watching her mother and uncles cook—because all Cubans, both men and women, love to cook, a pleasure they enjoy with their families. “You can use mojo to give dishes a special, delicious taste — yuca, one of our typical dishes, doesn’t taste the same without mojo — to dress salads or to marinate meats like pork, chicken or beef,” says Maria Christina.