Mojo sauce adds a garlicky, citrusy piquancy to many dishes in Cuban cooking. Commonly used to marinate pork, it can also be poured over chicken and fish, for example, to add a whole new level of flavour.

At Old Havana, it is found in dishes such as our Cuban Meatballs and Mojo Potatoes.  There are many variations of Mojo sauce and our Chef has his own, which is a closely guarded secret. Our tip is to use the juice of fresh fruit.

If you would like to find your Mojo in the kitchen, here is one recipe for this magical sauce.


1/2 cup olive oil
8 garlic cloves, pressed or finely chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 medium Fresno chile, thinly sliced
1/2 cup fresh lime juice (from about 4 limes)
1/2 cup fresh orange juice (from about 1 orange)
1 1/2 teaspoons kosher salt


Heat oil in a small saucepan over medium. Stir in garlic, cumin, and oregano, then immediately remove from heat. Let cool 10–15 minutes. Stir in chile, lime juice, orange juice, and salt.


How-to Video: