Mojo criollo has its roots in the Canary Islands, which sent many immigrants to Cuba and other Caribbean islands. It became an essential part of Cuban cuisine, serving as a dipping sauce for fried yucca, plantains, and of course, for the marinade used for the lechon asado enjoyed by the Albañez family at Nochebuena.

1 head garlic (8-10 large cloves)

1 teaspoon salt

1 ½ cups Seville, or bitter, orange juice OR

1 cup orange juice

¼ cup lemon juice (1 lemon)

¼ cup lime juice (2 limes)

1/3 cup white onion, finely chopped

1 teaspoon dried oregano

1/3 cup olive oil

½ teaspoon pepper

Ingredients

Directions

1. Peel and mince the garlic. Mix with the salt and let it sit, the salt breaking down the garlic, while you prepare the rest of the mojo.

2. Mix the juices, if substituting for Seville oranges.

3. Stir in the garlic, onion, oregano, oil, and pepper.