Mojo Marinade and Mojo Criollo can be easily confused. They are both used regularly in Cuban cooking, but they actually both serve different functions. We wanted to take a brief moment to help you understand what each one is and what they can be used for.
Mojo Marinade
This is what you want to make when you want to “marinade” your protein. It’s what you want to do for your Lechon, Turkey or Chicken before you cook it. It’s what is going to penetrate and soften your protein to make it tender and so flavorful.
Making your own marinade at home is a very easy way to make the dish more your own. The mojo is key to tenderizing and flavoring the protein, and when you make your own you are able to put more of what you like to use when cooking.
What would you use our Mojo Marinade With?
Your first thought is likely pork. Pork is a great vehicle for mojo because the acid really helps break the pork down and keep it juicy while roasting. Another great thing to use mojo on is poultry, like turkey or chicken. In the same way the mojo keeps the pork juicy it does the same for chicken and turkey making your final result so yummy and full of so much flavor.
Mojo Criollo
This is what you want to do for your Yuca, Marquitas or Tostones. It’s the drizzler. It’s what you want to dip in or top off your food with.
