It's Grilling Season!


One of our favorite holidays is almost here:

Independence Day! Get ready for your 4th of July festivities with these hearty all-American
ishes infused with flavor that will keep your family and friends asking for more.

Es temporada de parrilladas y una de nuestras vacaciones favoritas está casi aquí:
¡Día de la Independencia! Prepárese para sus festividades del 4 de julio con estos abundantes platos estadounidenses con un sabor que mantendrá a su familia y amigos pidiendo más.


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From our factory to your home, our original and famous Mojo Criollo blend and other unique marinades have earned us a spot as a kitchen favorite in many households and restaurants for almost 50 years! We encourage you to try a bottle of our Mojo Criollo, Naranja Agria, or Limon Tropical today. 


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  1. Rub down ribs generously with the rub. Wrap in plastic and refrigerate overnight. Melt butter in saucepan, saute onions until soft and slightly translucent, add garlic and simmer one more minute. Add all other ingredients, simmer in sauce pan until slightly reduced and thickened.

  2. Heat oven to 250, Place ribs in oven for 4 hours. Remove and wrap ribs with foil; cook for one more hour. Remove the ribs, heat oven to broil, cover with sauce and place on top rack in oven; allow the sauce to caramelize. Remove and let stand 15 minutes before cutting.

  3. Drain and Rinse Black Beans. Add all ingredients and refrigerate overnight, serve with the ribs.

Cuban Inspired Ribs with Mojo
BBQ sauce and Black Bean Salsa

Recipe and photo courtesy of Chef John Barnes



Rib Rub:

  • 3 tbsp Garlic Powder

  • 2 Cumin

  • 1 tbsp oregano

  • 1 dried Parsley

  • 1 tbsp salt

  • 1 tbsp black pepper


Mojo Sauce:

  • 1 cup ketchup

  • 2 tbsp yellow mustard

  • 2 tsp Pepper sauce

  • 1/4 cup Worcestershire sauce

  • 2 tsp Cumin

  • 1/4 La Lechonera Mojo Criollo Sauce


Black Bean Salsa:

  • One 15oz can black beans, drained and rinsed

  • 1 cup corn, fresh or frozen, roasted in the oven or on the grill

  • 2 tsp Cumin

  • 1 tsp salt

  • 1 tsp pepper

  • 2 tbsp vegetable oil

  • 1 small red onion diced

  • ½ cup Fresh cilantro, chopped

100.Grilled Chicken Wings with Both Mang


Chicken Wings (sauces to the right):

  1. Put the chicken wings and 1 cup mojo criollo sauce in a resealable bag or container

  2. Allow to marinade in refrigerator for 2-24 hours

  3. 30 minutes before grilling remove the marinating chicken wings from the refrigerator, drain and pat dry with paper towels

  4. Season on both sides with the salt and pepper, or favorite bbq rub

  5. After removing chicken wings from the refrigerator, get grill (charcoal or gas) started and bring temperature up to medium (400 degrees) 

  6. When the grill is at the proper temperature, place the chicken wings on the grill grate

  7. Flip the wings every few minutes to prevent from burning

  8. When the chicken skin begins to char, liberally apply the bbq sauces (1/2 of the wings with the pineapple -mango bbq sauce and 1/2 with Guava bbq sauce)

  9. Continue to flip the wings (to prevent burning) and apply bbq sauces until the internal temperature of the chicken wings is 165 degrees

  10. Serve the wings with additional sauce and enjoy!

Grilled Chicken Wings with Both Mango Pineapple and Guava BBQ Sauces

Recipe and photo courtesy of Chef George Gibson


  • 4-5 pounds of chicken wings (whole or split)

  • 1 cup La Lechoners's Mojo Criollo sauce

  • salt, pepper or favorite BBQ rub

  • 1/3 cup Pineapple preserves

  • 1/3 cup Mango preserves

  • 1/3 cup Apple cider vinegar

  • 1/3 cup la lechonera's mojo criollo sauce

  • 3 tsp Aji Amarillo hot pepper paste

  • 1 tsp garlic salt

  • 8 oz guava paste - cubed

  • 1/3 cup apple cider vinegar

  • 1/3 cup la lechonera's mojo criollo sauce

  • 3/4 cup ketchup

  • 3 tsp Aji Panca pepper paste

  • 1 tsp garlic powder

Pineapple Mango BBQ sauce:

  1. Combine the pineapple preserves, mango preserves, apple cider vinegar, mojo criollo sauce, Aji amarillo paste and garlic powder in a small sauce pan over medium - low heat

  2. Stir occasionally until sauce starts to boil

  3. Reduce heat to simmer for about 30 minutes until the volume is reduced by about 1/3

  4. Set aside and allow to cool.

Guava BBQ sauce:

  1. Combine the chopped guava paste, apple cider vinegar, mojo criollo sauce, ketchup, Aji Panca paste and garlic power in a small sauce pan over low heat, stirring occasionally until sauce starts to boil

  2. Reduce heat, and simmer for 30 minutes, or so, until volume is reduced by about 1/3

  3. Take off the heat and allow to cool.

5.Mojo Criollo New York Strip

Mojo Criollo New York Strip Poppers

Recipe and photo courtesy of Chef James Ford



  • Mojo Criollo Spanish Marinating Sauce 4 cups

  • 1 lb New York Strip Steak

  • 1 lb Bacon

  • 5 oz Queso Fresco

  • 10 oz Chive & Onion Cream Cheese

  • 18 small peppers (jalapeno and sweet peppers)


  1. Cut New York Strip Steak into 1/4 inch strips to better soak in the Mojo.

  2. Use 2 cups Mojo to marinate Bacon and 2 cups to marinate Steak for 24 hours.

  3. Brown steak in cast iron skillet and chop into smaller pieces to mix with the cheese.

  4. In a large mixing bowl combine Queso Fresco, Cream Cheese, and Steak.

  5. Cut peppers down one side to remove seeds and the pith.

  6. Stuff peppers with cheese and steak mixture.

  7. Wrap the marinated bacon around the stuffed peppers.

  8. Grill using indirect heat for 45 minutes at 450 F.

  9. If you use skewers to hold the peppers the bacon won't unravel during the cooking process.

40.Cuban Mojo Burger.jpg


  1. For the Charred Orange & Mojo Corn Relish, char the pepper over an open flame on the stovetop while charring the ear of corn and the orange slices in a grill pan sprayed with oil. Set all aside to cool, then remove stem and seeds from pepper and chop, cut corn kernels from cob and remove orange peel from orange slices and chop. Place into a gallon resealable bag and add remaining ingredients. Mix well, seal and chill until needed.

  2. To make the Key Lime Aioli, whisk together all ingredients into a small bowl, cover and chill until needed.

  3. Heat oil in a heavy skillet and when hot, cut the bacon strips in half and deep fry the bacon until just becoming crispy. Drain on paper towels.

  4. For the Fry Bread Buns, prepare according to package directions and divide into 10 pieces of equal size. Shape each into 4 discs and fry in a skillet with 1 _ of vegetable oil a minute or two on each side or until golden brown. Drain on a rack set over a paper towel lined baking sheet. Immediately add a tablespoon of the shredded cheddar and Asadero cheese blend to the top of 5 buns. Place into a warm oven.

  5. For the Mojo Pork & Beef Patties, gently mix all ingredients except salt, and form into patties of equal size. Fry patties on a hot stovetop planchette, 4 minutes on first side, turn, salt, add 2 slices of cheese to each and fry another 3 minutes. Remove to a work surface and rest under a foil tent for 5 minutes.

  6. To assemble, spoon a generous amount of aioli onto the pieces of fry bread with no cheese. Add a patty with cheese and drizzle top with mustard, then 3 bacon strip halves. Drain the Relish and add on top of the bacon. Close each with a cheese-topped Fry Bread Bun and skewer closed with a baby kosher pickle.

  7. Serve and enjoy!

Cuban Mojo Burger

Recipe and photo courtesy of Chef Sandi Sheppard




  • 1 poblano, charred, seeded, chopped

  • 1 ear corn, grilled and charred, remove from cob

  • 5 orange slices, grilled and charred

  • 1/2 red onion, halved, thinly sliced

  • 1 baby cucumber, chopped

  • 1/4 cup cilantro, chopped

  • 2/3 cup La Lechonera Mojo Criolla marinade

  • 2 tablespoons rice wine vinegar

  • 1 tablespoon vegetable oil

  • 1/2 tablespoon sugar

  • 1 teaspoon Fiesta Extra Fancy Salt

  • 1/2 teaspoon Fiesta Crushed Red Pepper



  • 1/2 cup mayonnaise

  • 3 ounces Challenge Dairy Cream Cheese

  • 2 tablespoons dill relish

  • 1 tablespoon La Lechonera Mojo Criollo marinade

  • 1 tablespoon grated Parmesan cheese

  • 1/2 teaspoon Fiesta Garlic Powder

  • 1/2 tablespoon key lime juice



  • 4 cups Indian fry bread mix

  • 1 1/2 cups very warm water

  • 1/2 cup shredded Cheddar & Asadero cheese blend



  • 1 pound Premium ground pork

  • 1/2 pound Marketside organic grass fed ground beef

  • 1/3 cup La Lechonera Mojo Criolla marinade

  • 1 teaspoon Fiesta Chorizo Mix seasoning blend

  • 1 teaspoon Fiesta Ground Comino

  • 1/2 teaspoon Fiesta Orange Pepper Rub

  • 1 tablespoon Fiesta Extra Fancy Salt



  • vegetable oil for frying

  • 9 slices thick-cut bacon

  • 10 slices swiss cheese

  • yellow mustard

  • 5 whole baby kosher pickles


Visit your local grocery store for La Lechonera Mojo Criollo.