Mojo de ajo
(Garlic mojo)
Mojo de ajo is a garlic sauce that's popular in Mexico, Cuba, Chile, and many Caribbean and Latin American countries. It usually consists of olive oil, crushed garlic, salt, and lemon, orange, or lime juice. The ingredients are simply blended together until smooth and the sauce is ready to be consumed.
It can be used to season yucca, tostones, chicken, steaks, vegetables, and just about anything else. In Mexico, mojo de ajo is typically used with a fish known as pejelagarto.
Part of
Pan con lechón
Pan con lechón is a traditional sandwich originating from Cuba, but it's also very popular in Miami. This pressed sandwich is made with Cuban bread, lechó... Read more
Serve with
Platáno frito
Platáno frito is a simple side dish made by frying ripe plantains in oil until they become golden brown. The dish is usually served for lunch, accompanying numerous ... Read more
Tostones
Tostones is a traditional side dish that's popular throughout Latin America and the Caribbean, especially in Puerto Rico. Unlike platanos fritos, where only ripe plantains ... Read more
Pejelagarto
Pejelagarto is an unusual fish species inhabiting the freshwater lagoons, lakes, rivers, and marshes along the coast of the Gulf of Mexico, particularly throughout ... Read more
WHERE TO EAT The best Mojo de ajo in the world (according to food experts)
