Thanks a TON for this video. I just ate at a Cuban restaurant for the first time i awhile and realized how much I love Cuban food and Mojo in particular. But I was never sure if I should be using the marinade as a sauce or not. And also wasn't sure how the onions were incorporated in the Mojo. This answers all questions. NorCal is crappy for Cuban food, so happy I can now make my own :)
Thank you so much for teaching the world this. I never knew there was a difference between Mojo Marinade and Mojo sauce. I used to buy the Mojo Marinade in a bottle (Badia brand) and use it as a sauce occasionally rather than a marinade.
Thank you, I will! ... you know what's funny this was never meant to be a cooking channel and yet the recipes get the most attentions! Thanks again for the follow
Mi hermano muy Bien hecho. Having worked for many years in remote locations around the globe. I had to use my Cuban ingenuity also when needing naranja agria. Nice video.🇨🇺☕
Thanks.... I've spent years arguing (gringo-splaining) with my Cuban friends... "the sauce and the marinade are the same" and "there is no cumin in Cuban Mojo" ... now I have this link.. I'll let you explain it to them.
Fell in love with Cuban food at El Meson de Pepe in Kew West. Chef, can you tell me what the red and green dipping sauces are for the bread and how to make them? I was dipping my lechon in these sauces! So good! Thank you.
… hey thank you for stopping by! The green sauce was more than likely "Chimichurri" This is a typical sauce for meats and poultry. Although original to Uruguay and Argentina, it has gotten "CUBANIZED" over the years in the South Florida area and is a bit more garlicky and lemony than the original. Think of it like a Cuban Mojo with added red wine vinegar and finely chopped parsley. The red one may be the predecessor of the Cuban Mojo, the " Canary Island Red Mojo," but I would have to see it.
@@CubanRedneck - thank you so much for getting back with me! I just looked up chimichurri and that’s it. Same color and consistency. I’m retired and widowed now so I can no longer travel to good Cuban food so I want to learn how to make it on my own. I wish I could attach a picture of the red sauce. I don’t know enough to tell if it’s a mojo, a sofrito or what. Thanks again.
This is interesting because most mojo marinade recipes call for raw onions and garlic cloves, and they use a blender to mix it all together. So I guess my question is: Is it better to use dry spices like you said? Do dry spices (garlic and onion powder) add more flavor than garlic cloves mixed in a blender? Thanks!
... hey how are you? Thank you for stopping by. So, as far as “marinate” goes, not sauce or dressing, the objective is to infuse the meat with flavor, correct? The flavor of garlic, for example, is in its oil. Even if you blend it, you will not extract the full effect unless you heat it. To extract the oil, you must bring it to about 300 degrees for about 30-45 sec. If you cook it for 1-2 minutes, the garlic will lose its potency and become sweeter. If you cook it for 3-4 minutes, you may burn it and or become bitter. The same goes for onions, although they can handle much more heat. If you are going to roast the meat, say 350 - 400 degrees, in the oven for 1-2 hours or whatever time is required, you risk burning the garlic and changing the taste profile of the onions. For “marinating” purposes, if you bring your liquid to about 180 degrees (1.5/2 minutes in a microwave) and dissolve the powder form, you end up with a more intense flavor and a marinate that can be cooked/roasted at high heat for an extended period. You can then make another batch with fresh garlic and onions and paint the roast as soon as you get it out of the oven.
My guy, hope all is well down your way. Making this again for about the 10th time, kills every time! I see a lot of recipes calling for mint and cilantro...is that more of a preference? Is it a regional thing? Appreciate you!
… hey bud, thank you for checking in! We are relatively untouched by IAN, but the neighborhood is trashed, and we still don't have internet. As to your question. Mint is a regional variation from the Yucatan area around Belize. It is often a dipping sauce for fry plantain or plantain chips. Not sure how Mojo made it down there, but Cubans have been running from LEFTISM since 1960, and I am sure I'll be able to find a Cuban restaurant in Belize. Cilantro is a substitute for *Cuban Culantro* which is hard to grow and get north of the Florida-Georgia line. It is milder and often only used if you make a Mojo sauce or spread for things like Cuban Sandwiches. It gives extra brightness to a rich recipe. I use it every once in a while when making Yuca con Mojo.
… hey, thank you for stopping by! Yes, I do all the time, but without a doubt, the orange juice gives it a nice touch and takes the edge off the lemon. This is especially useful if your guest suffers from heartburn
