top of page


Mojo Aioli Recipe - Chef Larry White
Mojo Aioli on a Fall Inspried Cuban Sandwich

Mojos are Latin American style sauces that are packed with tons of flavor. They are usually made with a hefty amount of garlic and an acidic medium such as citrus or vinegar. Mojos are versatile and are great over fish, vegetables and pork. In the recipe I step away from the traditional mojo preparation and incorporate it into a delicious dipping sauce or sandwich spread. Its perfect for dipping french fries and yucca fries as well as in Cuban sandwiches and tacos.

Servings: About 2 cups

Shelf Life: 1 week stored in the refrigerator.


  • 2 cups - mayonnaise

  • 2 1/2 tablespoons - cumin seeds, toasted and ground

  • 1 tablespoon plus 1 teaspoon - coriander seeds, toasted and ground

  • 1 tablespoon plus 1 teaspoon - fresh lime juice

  • 1 tablespoon plus 1 teaspoon - orange juice

  • 4 garlic cloves, finely chopped

  • 1/4 cup cilantro, chopped


  1. Blend all ingredients in a good processor or blender until smooth. Season to taste with salt and pepper. Blend to incorporate. If possible let the mixture sit in the refrigerator for at least 1 hour before using to let the flavors enhance.

bottom of page