If you love Cuban food as much as I do, then you know that Cuban mojo sauce is the key to the bessst Cuban flavors.

It’s zesty, garlicky, and perfect for just about anything—whether you’re marinating roast pork, pernil, or chicken or even tossing it with boiled yuca.

This sauce brings that unmistakable Cuban sabor to every bite.

What makes this Cuban mojo marinade so special? It’s all about the balance of sour orange juice (naranja agria) and plenty of garlic cloves.

If you can’t find sour oranges, don’t worry—mixing orange juice with a little lemon juice or extra lime juice works just as well.

Let's Start Here

This sauce is so easy to make, it’s as easy as tossing everything into a blender—citrus, garlic, a bit of black pepper, and a good pour of avocado oil—and in minutes, I’ve got a marinade that’s ready to go (and pour it on everything).

Some Of My Other Favorite Sauces To Try

If you love a good sauce, and a good marinade try these:

side view of Cuban Mojo Sauce in a bowl with orange and lime slices around the bowl

Olga

Cuban Mojo Sauce

5 from 1 vote

A garlicky, citrusy Cuban marinade and dipping sauce made with sour orange and lots of fresh garlic, perfect for pork shoulder, chicken, fish, and yuca recipes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 2

Total Time 12

Servings: 6

Course: Dinner, Lunch

Cuisine: Cuban

Calories: 144

Ingredients Equipment Method Nutrition

Ingredients

5-6 Sour orange or Juice of 4 orange + juice of 3 limes
8-9 garlic cloves smashed
⅓ cup avocado oil
⅓ tsp fresh oregano
⅛ tsp salt
⅓ cup white onion when used for marinades or baking
½ cup cilantro optional
1 serrano chile or jalapeño stem removed, split lengthwise, optional

Equipment

1 Blender
1 Small Bowl

Method

Clean and rinse the fresh herbs.
Blend the garlic cloves, avocado oil, juice of the sour orange, or orange and lime juice, white onion, deseeded chile and cilantro (optional), and fresh oregano until the mixture is mostly smooth with tiny pieces of herbs.
Once ready, transfer the sauce to a small bowl.
Add salt and pepper to taste
For best results, let the sauce sit for 10-15 minutes to allow the flavors to meld.