Authentic Cuban Mojo: Citrus-Garlic Marinade You Can Use on Everything – Bright, Bold, and Versatile

Mojo is the kind of marinade that makes simple food taste like it came from a family kitchen in Havana. It’s punchy with garlic, bright with citrus, and rounded out by herbs and a touch of spice. You can use it on pork, chicken, seafood, tofu, or vegetables, and it always delivers.

Think of it as your go-to flavor booster for weeknight dinners and weekend grilling. Once you make it, you’ll find yourself reaching for it again and again.

What Makes This Special

This mojo stays true to classic Cuban flavors: lots of fresh garlic, a mix of sour orange and lime, and good olive oil. The balance of acid to fat gives meat a tender, juicy texture while keeping flavors crisp and clean.

A little cumin adds warmth, and fresh oregano makes it fragrant without overpowering the citrus. It’s incredibly flexible—use it as a marinade, a finishing sauce, or even a dip for crusty bread.

Shopping List

• Fresh garlic (8–10 cloves)
• Fresh citrus:
  • Sour oranges (naranja agria), if available
  • If not, use a mix of fresh orange and lime: about 2 oranges and 3–4 limes
• Olive oil (extra-virgin or a mild, good-quality olive oil)
• Fresh oregano (or dried oregano if that’s what you have)
• Ground cumin
• Kosher salt
• Freshly ground black pepper
• Optional: a pinch of red pepper flakes for heat

How to Make It

1. Juice the citrus. If you found sour oranges, use those. Otherwise, combine fresh orange juice and lime juice.

   Aim for about 1 cup total citrus juice.

2. Smash the garlic. Peel 8–10 cloves and mash them into a paste with a pinch of salt. You can use a mortar and pestle or mince finely and smash with the side of a knife.
3. Mix the base. In a bowl, whisk together the citrus juice, 1/2 cup olive oil, the garlic paste, 1–2 teaspoons ground cumin, 2 teaspoons chopped fresh oregano (or 1 teaspoon dried), 1–2 teaspoons kosher salt, and 1/2 teaspoon black pepper.
4. Taste and adjust. It should be bright, garlicky, and well-seasoned. Add more salt if it tastes flat, more lime for tang, or a touch more oil for roundness.

   If you like heat, add a pinch of red pepper flakes.

5. Use as a marinade. Pour over pork shoulder, pork chops, chicken thighs, shrimp, tofu, or vegetables. Marinate:
   • Pork shoulder: 4–12 hours
   • Chicken: 2–6 hours
   • Shrimp or fish: 20–30 minutes
   • Tofu or vegetables: 30–90 minutes
6. Cook your way. Grill, roast, pan-sear, or air-fry. Baste with fresh mojo during cooking if you’re not using it as a marinade.

   Reserve a clean portion for finishing.

7. Finish with freshness. Spoon a little uncooked mojo over the hot food right before serving for a burst of citrus and garlic.

Storage Instructions

Refrigerate unused marinade (that hasn’t touched raw meat) in a sealed jar for up to 5 days. Shake before using—separation is normal. To keep it longer, freeze it in small portions (ice cube trays work well) for up to 2 months.

If the mojo has been used to marinate raw meat, do not reuse it as a sauce unless you boil it for at least 1 minute to kill bacteria.

Fresh mojo always tastes best for finishing.

Benefits of This Recipe

• Versatile: Works with meat, seafood, tofu, and veggies. Great for grilling, roasting, and sautéing.
• Time-friendly: Quick to mix, and it does the heavy lifting while your food marinates.
• Balanced flavor: Bright citrus, savory garlic, and warm cumin make almost anything taste better.
• Meal-prep friendly: Make a batch and use it throughout the week.
• Better texture: The acid helps tenderize proteins without making them mushy when you marinate properly.

What Not to Do

• Don’t over-marinate delicate proteins. Fish and shrimp can turn tough or chalky if left too long. Keep it under 30 minutes.
• Don’t forget the salt. It brings all the flavors together.

  Taste and adjust.

• Don’t reuse contaminated marinade. If it’s touched raw meat, boil it before using as a sauce—or better yet, keep a separate portion for finishing.
• Don’t skip fresh citrus. Bottled juice dulls the flavor. Fresh is key to a true mojo.
• Don’t burn the garlic. If you use the mojo in a hot pan, add it off heat or at the end to avoid bitterness.

Alternatives

• No sour oranges? Use 2 parts fresh orange juice to 1 part lime juice. Add a splash of grapefruit juice if you want a more complex tang.
• No fresh oregano? Use dried oregano, marjoram, or a little fresh cilantro for a different herbal note.
• Oil swap. A neutral oil (like avocado or grapeseed) works if you prefer a lighter flavor.

  Keep some olive oil for aroma if you can.

• Garlic tweak. Sensitive to raw garlic? Briefly warm the garlic in a tablespoon of oil over low heat until fragrant, then mix into the mojo.
• Spice it up. Add a pinch of red pepper flakes or a little minced fresh chile for heat without changing the core flavor.

FAQ

What’s the difference between Cuban mojo and other mojo sauces?

Cuban mojo is citrus-forward with garlic, cumin, and oregano, usually built on sour orange and lime. Other versions (like Canary Islands mojo) use different peppers and emulsions and serve more as table sauces.

Cuban mojo is equally at home as a marinade and a finishing sauce.

Can I make it without oil?

Yes, but you’ll lose some body and roundness. If you’re avoiding oil, use less citrus and add a little water to balance the acidity. It will still be bright and tasty, just leaner.

Is it spicy?

Traditional Cuban mojo isn’t spicy.

Heat is optional and usually minimal. If you like a kick, add red pepper flakes or a pinch of cayenne.

Can I use bottled sour orange juice?

You can, but the flavor won’t be as vibrant. If bottled is your only option, brighten it with the zest of one lime and one orange for freshness.

How much mojo should I use?

For marinating, use enough to coat generously—about 1/2 to 3/4 cup per pound of protein.

For finishing, a few spoonfuls per serving adds plenty of flavor.

What proteins does it pair with best?

Pork is the classic (think lechón or pork shoulder), but chicken thighs, shrimp, white fish, and tofu all shine with mojo. It’s also great on roasted vegetables and grilled mushrooms.

Can I cook the marinade?

Yes. If it’s been in contact with raw meat, boil it for at least 1 minute before serving.

Otherwise, keep some fresh aside to finish your dish for the brightest flavor.

Does zest help?

Absolutely. A little lime or orange zest adds aroma and makes the mojo taste fresher. Use a light hand so it doesn’t turn bitter.

Can I use vinegar instead of some citrus?

A splash of mild white wine vinegar can add edge if your citrus is too sweet.

Keep it to 1–2 teaspoons per cup of liquid so it doesn’t overwhelm the sauce.

What sides go well with mojo-marinated dishes?

Classic pairings include white rice, black beans, sweet plantains (maduros), yuca with onions, and a simple avocado salad. The clean acidity of mojo complements rich, starchy sides beautifully.

In Conclusion

Authentic Cuban mojo is bold, bright, and endlessly useful. With just citrus, garlic, herbs, and oil, you can turn simple ingredients into something memorable.

Keep a jar in your fridge, and you’ll always have a fast path to great flavor—on any night of the week.