Dish

Mojo de ajo

Mojo de ajo is a versatile sauce that can be used in a variety of dishes. It is typically made by sautéing garlic in olive oil until it is golden brown, then adding lime juice and salt. Some variations may include other ingredients such as chilies or herbs. This sauce is a great addition to grilled meats, seafood, or vegetables. It can also be used as a marinade for chicken or pork, or as a dipping sauce for bread.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Sauce

Origins and history

Mojo de ajo originated in the state of Veracruz, Mexico. It is believed to have been created by Spanish colonizers who brought olive oil and garlic to the region. The sauce has since become a staple in Mexican cuisine and is enjoyed throughout the country.

Dietary considerations

Mojo de ajo is gluten-free and vegan-friendly. However, it does contain a high amount of garlic, which may not be suitable for individuals with garlic allergies or sensitivities.

Variations

Variations of mojo de ajo may include additional ingredients such as chilies, herbs, or vinegar. Some recipes may also call for the sauce to be blended into a smooth paste.

Presentation and garnishing

To make the best mojo de ajo, use high-quality olive oil and fresh garlic. Be sure to sauté the garlic until it is golden brown to bring out its full flavor. For a spicier version, add a few chopped chilies to the sauce. It can be presented in a small bowl or ramekin as a dipping sauce. Garnish with a sprig of fresh herbs or a slice of lime for added flavor and visual appeal.

Tips & Tricks

When using mojo de ajo as a marinade, be sure to let the meat marinate for at least 30 minutes to allow the flavors to fully penetrate. Leftover sauce can be stored in an airtight container in the refrigerator for up to a week.