i.
Best All-Purpose
The Miami household staple. Garlic, sour orange, cumin, oregano — closest to homemade in a bottle. Good for one chicken or a small pork roast.
Shop Badia 10oz →Best Cuban Mojo Marinade
From the Miami kitchen
The Best Cuban Mojo Marinade for Pork, Chicken & Yuca
A guide to the bottled mojos worth buying — Badia, Goya, Iberia — plus how to actually use them, how long to marinate, and the dishes that need them. From people who've been roasting lechón since before the recipe was on the internet.
★ ★ ★
"Every Cuban roast starts the same way. A pork shoulder. A bag of garlic. Sour orange. Oregano. Salt. And the smell that fills the kitchen for the next six hours."
We're not against making mojo from scratch — if you've got time on a Saturday morning, do it. Most weeks, you don't. The bottled mojos below are what we actually keep in the warehouse for our own families.
This is the guide we'd give you if you asked at the counter.
— The CubanFoodMarket team
The Short Answer
Six bottles. Six different jobs.
Every Cuban mojo we'd actually buy ourselves, sized for the roast in front of you — whether that's a Tuesday chicken or a Nochebuena lechón.
ii.
Family Size
Same Badia recipe, twice the volume. The Sunday-roast bottle. Marinades a 5–7 lb pork shoulder with room left for chicken thighs.
Shop Badia 20oz →iii.
For Big Roasts
Lechón season, catering, or restaurants. One gallon handles a whole pig, dozens of chickens, or a season of Cuban Sundays.
Shop Badia Gallon →iv.
Smoky Heat
The modern variation. Same garlic-citrus base, plus chipotle smoke and heat. Built for grilling — chicken thighs, skirt steak, charred vegetables.
Shop Goya Chipotle →v.
For Yuca & Tostones
A different animal. Thinner, more oil-forward, formulated as a finishing sauce — not a marinade. Pour it warm over boiled yuca. Dip fried tostones in it.
Shop Iberia Mojo →vi.
The Secret Ingredient
If you're making mojo from scratch — this is the soul of it. Real Sevillian sour orange. Substitute for fresh when you can't find it.
Shop Sour Orange →
The Brands, Broken Down
Three brands. Different jobs.
Cuban mojo is not one product. The right bottle depends on what you're cooking. Here's the honest breakdown.
01
The Workhorse · Classic · Balanced
The Miami household staple. Badia's mojo is the closest you'll get to homemade in a bottle. The base is right: garlic, sour orange juice, cumin, oregano, salt, black pepper, a touch of olive oil. It tastes like what your tía makes. Available in three sizes for three different jobs — the 10oz for a chicken, the 20oz for a pork shoulder, the gallon for a whole pig or a restaurant week.
Best for: Lechón asado, pernil, pollo a la plancha, bistec encebollado, vaca frita, ropa vieja marination, and just about every traditional Cuban dish that calls for mojo.
02
Modern Twist · Smoky · Spicy
The modern variation. Goya's chipotle mojo keeps the classic garlic-citrus base but layers in chipotle pepper for smoke and heat. It's not what your abuela made, but it's what your cousin grills with now. The smoke shows up best on chicken thighs, skirt steak, lamb chops, and charred vegetables. The 3-pack keeps you stocked for the next three cookouts.
Best for: Grilled chicken, carne asada, marinated skirt steak, smoked pork shoulder, roasted root vegetables, anything going on the BBQ.
03
Finishing Sauce · Oil-Forward · Specialist
Don't use this to marinate. Iberia's mojo is engineered to be a finishing sauce, not a marinade — thinner, more oil-forward, designed to pour warm over boiled yuca or be dipped into with fried tostones. It's what makes yuca con mojo taste right and tostones taste like the ones from a real Cuban restaurant.
Best for: Yuca con mojo, tostones, malanga, plátanos maduros, dipping sauce for empanadas and croquetas.
How to Use Cuban Mojo
Six dishes. One bottle each.
The classic Cuban dishes that need mojo. We've matched each one to the bottle that gets the right result — plus the marinating time that actually works.
The King
Lechón Asado
The Cuban roast pork. Score a pork shoulder or fresh ham, rub generously with Badia Mojo, refrigerate overnight, roast low and slow until the skin cracks. The mojo soaks in, the fat renders, the kitchen smells like Nochebuena.
Weeknight Classic
Pollo a la Plancha
Cuban grilled chicken. Marinate boneless thighs in Badia mojo for a few hours, then sear hard on a flat-top or cast iron. Serve with white rice, black beans, and plátanos. Done in 20 minutes once it hits the heat.
The Side Dish
Yuca con Mojo
Boiled yuca finished with warm garlic-citrus mojo and sweated onions. The Iberia mojo is built specifically for this — thinner and oil-forward, so it coats without soaking. The single best Cuban side dish.
The Bar Snack
Tostones with Mojo
Twice-fried green plantains, smashed flat, salted hot, served with mojo on the side for dipping. The Iberia version is the right consistency — thin enough to coat, oily enough to soak in just a little.
The Steak
Bistec Encebollado
Thin-cut sirloin or palomilla steak, marinated in mojo, seared fast, finished with caramelized onions. The marinade does most of the work — even cheap cuts come out tender if you give them 4 hours minimum.
The Grill
Chipotle Mojo Chicken
When you want the Cuban flavor but with a modern smoky kick. Bone-in chicken thighs marinated in Goya Chipotle Mojo, grilled hot, finished with a squeeze of lime. The smoke is the whole point.
The Marinating Guide
How long is long enough?
Mojo is acidic — sour orange does the work of tenderizing while the garlic and oregano flavor the meat. Too short and you didn't marinate at all. Too long and the texture turns mealy. Here's the right time window.
| Cut | Time |
|---|---|
| Pork shoulder (whole) | 12–24 hours |
| Pernil / fresh ham | 24–48 hours |
| Chicken (bone-in) | 4–12 hours |
| Chicken (boneless) | 2–6 hours |
| Steak (thin-cut) | 2–8 hours |
| Skirt steak / flank | 4–12 hours |
| Fish (firm white) | 30 min – 2 hours |
| Vegetables (firm) | 30 min – 4 hours |
| Tofu | 2–6 hours |
| Yuca / tostones | Finish, don't marinate |
"Marinate the night before. Cook the next day. There's no shortcut."
If you only have an hour, marinate anyway — you'll get the surface flavor even if the acid hasn't penetrated. If you have 24 hours, the difference is real. For whole pork roasts, overnight is the minimum; two nights is better. Just don't go past 48 hours on most cuts — the citric acid starts to break down the proteins too much.
Side By Side
Cuban mojo brands, compared.
Three brands, three jobs, three honest recommendations.
| Brand | Flavor Profile | Use For | Don't Use For | Start With |
|---|---|---|---|---|
| Badia Mojo | Classic Cuban: garlic, sour orange, cumin, oregano. Balanced. | Lechón, pernil, chicken, steak, all-purpose marination | As a finishing sauce for yuca/tostones | 10oz or 20oz |
| Goya Mojo Chipotle | Smoky, spicy, modern. Classic base + chipotle. | Grilling — chicken, steak, vegetables, BBQ | Traditional Sunday lechón (wrong flavor profile) | 12oz 3-Pack |
| Iberia for Yuca & Tostones | Oil-forward, thinner, garlic-citrus. Finishing-sauce body. | Yuca con mojo, tostones dipping, finished plantains | Marinating meat (too thin) | 10oz |
Shipping From Miami
Mojo in, kitchen ready.
We ship from our Miami warehouse six days a week. Mojo orders typically leave within 48 hours of checkout. Bottles are packed in protective wrap — they handle the trip well.
If anything shows up cracked, leaking, or just not right, message us and we'll replace it. No questions, no forms.
48h
Typical Handling Time
$75+
Free Shipping Threshold
50
States We Ship To
100%
Damage Replacement
Common Questions
The questions everyone asks.
What is Cuban mojo marinade?
Mojo (pronounced "MO-ho") is the classic Cuban marinade for pork, chicken, steak, and yuca. The base is garlic, sour orange juice, cumin, oregano, salt, and black pepper. It's used both as a marinade for meat before cooking and as a finishing sauce for yuca, tostones, and plátanos. The Cuban version is distinct from Puerto Rican mojo (which uses different citrus) and Canarian mojo (a green or red sauce, much further removed).
What's in mojo marinade?
Traditional Cuban mojo contains garlic, sour orange juice (naranja agria), cumin, oregano, salt, and black pepper. Many recipes add olive oil and onion. Bottled versions like Badia Mojo follow this same formula. If you want to make it from scratch, the one ingredient you can't substitute easily is sour orange — use Badia Sour Orange or fresh, never sweet orange.
How long should I marinate pork in mojo?
12–24 hours for a pork shoulder. 24–48 hours for a whole pernil or fresh ham. The acidic sour orange tenderizes while the garlic and oregano flavor the meat. Going much past 48 hours can break down the proteins too much, leaving a mealy texture.
Is bottled mojo as good as homemade?
For most weeknight cooking, yes — the difference is smaller than people think. Badia Mojo tastes very close to homemade because the ingredient ratio is right. For a Nochebuena lechón where you're putting in 12+ hours of work anyway, making it from scratch is worth it. For Wednesday chicken thighs, the bottle is fine.
What's the difference between Cuban mojo and Puerto Rican mojo?
Cuban mojo uses sour orange (naranja agria) as the primary acid. Puerto Rican mojo typically uses regular orange juice and lime, sometimes with adobo seasoning mixed in. The Cuban version is sharper and more citrus-forward. They're both delicious, but they're different sauces for different traditions.
Can I use Cuban mojo on chicken?
Yes — it's actually one of the best uses. Marinate chicken thighs (bone-in or boneless) in Badia Mojo for 4–12 hours, then grill, pan-sear, or roast. The result is pollo a la plancha, one of the most loved Cuban weeknight dishes.
What's the difference between Badia, Goya Chipotle, and Iberia mojo?
Badia is the classic, traditional Cuban formula — best for all-purpose marinating. Goya Mojo Chipotle adds smoke and heat — best for grilling. Iberia Mojo for Yuca & Tostones is thinner and oil-forward — used as a finishing sauce, not a marinade. Pick the bottle based on the dish.
Can I freeze mojo marinade?
Yes — mojo freezes well for up to 6 months. Pour it into ice cube trays, freeze, then transfer to a zip bag. Use as needed straight from frozen — it'll thaw quickly once it hits room-temperature meat.
How do I make yuca con mojo?
Boil peeled yuca in salted water until fork-tender (about 25–35 minutes). Drain. While it's hot, pour warm Iberia Mojo for Yuca over it, then top with sliced raw onion that's been quickly sweated in a little olive oil. Serve immediately. Salt to taste at the table.
Marinate the lechón. Roast it slow.
Feed everyone.
Every mojo on this page, in stock, ships from Miami within 48 hours. Free shipping over $75.
Shop All Cuban Mojo →