Mojo Criollo

Origin: Cuba. A garlic-citrus marinade of sour orange (or a lime-orange substitute), garlic, cumin, and oregano, used both as a marinade and a finishing sauce, most famously for roast pork (lechón).

Flavor Profile: Bright, garlicky, and citrus-forward, with cumin providing a warm background note.

Culinary Uses: Marinade for lechón asado (roast pork) and other meats; finishing sauce drizzled over Cuban sandwiches and yuca.

Regional Variations: Puerto Rican and other Caribbean Spanish versions of mojo vary in citrus choice and garlic intensity; Canarian mojo (Spain) is a related but distinct sauce tradition with a different flavor base (often including paprika).

Storage: Refrigerate; keeps about a week as a marinade, though the citrus content limits shelf life compared to vinegar-based sauces.