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Mojo Sauce

Mar 31, 2017

Back in February we spotlighted the emergence of Cuban cuisine as a leading 2017 culinary trend – click here to watch the video! As March (National Sauce Month), comes to a close, I wanted to post about Cuba’s national sauce, Mojo.  According to Datassential MenuTrends, the growth on U.S. menus of Mojo sauce since 2005 has been 18%.

Mojo originated in the Canary Islands; two varieties red mojo (mojo rojo) and green mojo (mojo verde).  The base of most Mojo sauces over time consisted of olive oil, water, garlic, salt, spices and local peppers, thus varied by country of origin. For example, Spain makes their Mojo with paprika and cumin. In Cuba, Mojo is sometimes made with pork lard in lieu of olive oil, is packed with garlic and a citrus juice (sour oranges called naranja agria or lime juice). A popular use of Cuban Mojo is as a signature marinate or a table enhancer for pork, poultry and seafood. Please view our recipe made from our Master’s Touch® Southwest Flavor Concentrate.

Too busy to book a trip to Cuba and experience Cuban cuisine first hand? Get innovative and whip up some Mojo sauce for your guests and Be True To The Food.

Joe Beitzel

Joe Beitzel
Director of Channel Marketing
Custom Culinary, Inc.

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