Glenn Lindgren: On a recent trip to California we noticed that just about every Cuban restaurant provided extra mojo sauce for dipping, something we don't see that much in Miami.
Jorge Castillo: They run their mojo through a blender, which emulsifies the oil and the liquid, giving the mojo a white, thick look.
Glenn Lindgren: It looks a bit like creamy Italian dressing, but it tastes like good mojo, with a crisp garlic/citrus flavor.
Just about every Cuban restaurant in L.A. provides this mojo sauce for dipping or pouring on roast chicken.
INGREDIENTS:5 cloves garlic
Place the garlic, olive oil, and white vinegar in a food processor and puree until you have a smooth, white paste. Continue blending and gradually add the sour orange juice. Salt and pepper to taste.
No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.
Search or Browse All of the Recipes by Photo