The 40/40 Club 10 Year Anniversary PartyMission: 

Healthy Latin Eating is a website dedicated to creating and sharing recipes and cooking tips for eating right and living well.  We are a team of passionate home cooks, professional chefs and lifestyle curators who share in the value of food for sustenance, fulfillment and celebration.

HLE was created and is curated by Angie Martinez and Margarita Sullivan as a platform to share recipes and tips for healthy latin eating.

Recipe: Mojo Criollo: Caribbean Garlic Sauce

Mojo Criollo is an “indispensable” garlic sauce used in the Latino kitchen. In Puerto Rico, mojo is commonly used as aliño (marinade) for pork and meats. In Cuba it’s also served over yucca or any other tuber vegetable such as potatoes and fried plantains.   But its use doesn’t stop there.   Mojo criollo can also be added to many other recipes such as rice dishes, soups and stews.

There are many varieties to this sauce, but the main ingredients remain the same: garlic—the more the better—sour orange juice, dried oregano, oil salt and pepper. Other optional ingredients include cilantro, onions and tomato paste.

There are also different methods of preparation. While some people like to briefly cook the garlic in the oil, some others prefer just to mix everything together without cooking it. I usually like to cook the garlic a little bit to bring out the flavor, but again, it’s up to the cook’s creativity!

However, one thing never changes; store-bought mojo is a POOR substitute for a real homemade one! There’s no point of comparison. Mojo made from scratch will always be full of flavor and body, not to mention it will not contain all the added food additives and preservatives found in commercially made mojo.

Here is the recipe, ENJOY!


Ingredients  & Method  (Yields: about 1 cup)

  • ½ cup sour orange juice
  • ¼ cup olive oil
  • 8-10 garlic cloves, peeled and mashed
  • ½ tsp ground cumin
  • 1 tsp dried oregano
  • Salt and pepper to taste

In a small skillet, heat the oil to medium heat.

Add garlic and cook for 3-5 minutes, stirring constantly to avoid burning the garlic.

Add remaining ingredients and cook for a couple of minutes.

Adjust the salt and remove from heat.

Optional: Blend the mojo in a food processor for a smoother consistency.


About The Author

Bianca Alysse is a creatively driven Bronx-born writer and editor. Before becoming The Knockturnal‘s music editor she served as Latina‘s creative coordinator and was a contributor at Billboard. The Boricua scribe has a lengthy resume in the music industry and has penned for Universal Music Publishing Group, Epic Records, G.O.O.D. Music, Compound Entertainment, Artistry & Récords, and Arcade Creative Group. Her work has been seen on platforms like VIBE, mitú, TIDAL, Remezcla, and behind the scenes at New York Fashion Week. As an independent contractor, she has written for Sony Music Entertainment’s global business affairs department, Warner Music Group, and currently Roc Nation.

3 Responses

    • Bianca Alysse

      Yes, I was most appreciative. It’s an amazing book. You should buy it asap!


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