Mojo criollo

In a mortar, pound the garlic with the salt until it forms a rough, slightly wet paste. Add the cumin, oregano and black pepper and pound briefly to mix.

• 1 head (about 12 cloves) garlic
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp black pepper

✅ C'est prêt quand : a rough, fragrant paste forms, no large garlic chunks left

Scrape the garlic paste into a bowl or jar. Stir in the sour orange juice and the sliced onion, if using, until well combined.

• all garlic paste from step 1
• 250 ml sour orange juice
• ½ onion, sliced

✅ C'est prêt quand : paste is fully dissolved into the juice, onion evenly mixed in

In a small pan over medium heat, warm the olive oil for 1–2 minutes until hot but not smoking. Carefully pour it over the garlic-citrus mixture — it will sizzle loudly — then stir well.

• 120 ml olive oil
• all garlic-citrus mixture from step 2

✅ C'est prêt quand : oil sizzles vigorously on contact and mixture is fully stirred together

Use the sauce right away as a marinade for pork or chicken, or spoon it over boiled yuca, tostones or roasted meats. Store leftovers in a sealed jar in the fridge for up to a week.

• all mojo sauce from step 3

✅ C'est prêt quand : sauce is ready to use or sealed in a jar for storage