-   RECIPES  -

Mojo Basted Grilled Pork Belly over Lobster and Saffron Risotto


Mojo marinated pork belly:

  • 1-2lbs of Pork Belly

  • ¼ cup Sazon Pa'Todo

  • ½ cup La Lechonera Natural Mojo Marinade

  • 4 cloves roasted/grilled garlic

  • 1 stick unsalted butter

  • Fresh cracked pepper to taste

Lobster and Saffon Risotto:

  • Butter poached lobster ingredients:

  • 4 warm water lobster tails

  • ½ tsp Sazon Pa’todo

  • ½ tsp kosher salt

  • 8 tbsp butter

  • 4 cloves minced garlic

  • ½ lemon sliced

Risotto ingredients:

  • 6 tablespoons unsalted butter

  • 2 shallots, thinly sliced

  • 1¾ cups Arborio rice

  • 1 cup dry white wine

  • 6 cups beef stock, warmed

  • 1 teaspoon saffron, ground

  • ½ tsp Sazon Pa’todo

  • Kosher salt and black pepper to taste

  • ¾ cup parmesan cheese



Hollandaise Sauce (Sous Vide):

  • 1 tbsp apple cider vinegar

  • 1 tbsp minced shallot

  • 1/2 cup + 2 tbsp butter

  • 4 egg yolks

  • 2 tbsp lemon juice

  • 1/2 tsp salt

  • 2 tbsp water

Cilantro Gremolata:

  • ¼ cup cilantro

  • ¼ cup parsley

  • Juice ½ lemon

  • Zest of 1 lemon

  • 2 tbsp Jalapeno fused olive oil

  • Salt and pepper to taste



Mojo Basted Grilled Pork Belly over Lobster and Saffron Risotto topped with Hollandaise Sauce and Cilantro Gremolata​

  1. To make compound butter mix butter, minced roasted garlic, mojo and cracked pepper. Season pork belly generously with Sazon Pa’todo and fresh cracked pepper.

  2. During cooking baste with compound butter every 5- 10 minutes to keep meat moist. Cook till probe tender about 190°-195°. 

  3. Remove meat from grill, place on a sheet of foil. Top meat with the remaining compound butter and wrap tightly in foil till ready to slice.


Lobster and Saffron Risotto:

  1. Using your sous vide preheat water bath to 135 degrees F.

  2. While bath is preheating, placing cleaned lobster tails in a bowl toss with Sazon Pa’todo, salt and minced garlic. Place seasoned lobster tails in a vacuum sealed bag, add lemon and butter and seal. Add bag to water bath at 135° for 45mins.

  3. While lobster is cooking, in a large saucepan, melt the butter over low heat. Add the shallots to the pan and saute them until they are slightly softened, about 3-4 minutes. Add the rice and saffron to the pan and increase the temperature to medium-high heat. Stirring frequently, cook the rice until the grains are toasted, about 5 minutes.

  4. Reduce the temperature to medium heat and add the white wine to the pan. Stir constantly until the liquid has mostly evaporated. Using a ladle, add one ladle of beef stock at a time. Stir until the liquid is fully absorbed before adding another ladle of broth. Repeat this process until all of the broth has been added and the rice is slightly tender but al dente.

  5. Turn off the heat and stir in the poached lobster, Sazon Pa’todo, salt, pepper, and parmesan cheese. Cover the pan and let the risotto rest for 5 minutes.


Hollandaise Sauce (Sous Vide):

  1. Using your sous vide preheat water bath to 167 degrees F. Add all ingredients to a pint sized mason jar, seal lid tightly.

  2. When the water is ready, add the jar. Cook for 30 minutes. Remove jar from water bath. Remove lid.

  3. Insert immersion blender into jar, and blend until smooth and thickened, about 2 minutes.


Cilantro Gremolata:

  1. Combine all ingredients in a bowl and set aside for topping.

  2. To serve place portion of Lobster and Saffron Risotto on bottom of the plate, top with sliced Grilled Pork Belly, top with Hollandaise Sauce and Cilantro Gremolata garnish with lemon and lime.

Buffalo Chicken Dip

Recipe and photo courtesy of Chef Linda Bonwill (@World_Class_Cooking)


  • 3-4 cups chicken, shredded

  • 2 (8 oz) packages cream cheese, softened

  • 2 cups cheddar cheese, shredded (reserve 1/2 cup for topping)

  • 2 cups La Lechonera all-natural Mojo Criollo

  • 1 cup buffalo sauce

  • 1/2 cup ranch dressing


  • Serve with vegetables/chips

  • Blue cheese

  • Green onions, sliced

  • Fresh parsley




  1. Chop or shred chicken.  Put aside.  

  2. Preheat the oven to 350 degrees

  3. In a saucepan, heat the cream cheese and 1 1/2 cups cheddar, sauce, and dressing at medium temperature.  Mix well while cheeses are melting, approx. 3 mins.  Remove from the heat.  Fold in the chicken.  Pour into a 9 x 9-inch baking dish.  Top the dip with the remaining 1/2 cup of cheddar cheese.  Bake for 20 mins.  Remove the dip from the oven and garnish it before serving.

Marinate Chicken:

  1. Place chicken in a bowl or zip bag.  Add enough marinade to cover the chicken.  

  2. Cover the chicken and refrigerate until ready to cook.  

  3. Remove the chicken from the bowl and pat dry with paper towels before cooking.  

Note:  Chicken can marinate for as little as 30 mins.  It is best to marinate longer or overnight.

When the Butt is Fire, and the Sopes is the Dopest


Sopes ingredients

  • Red Sopes

  • 1 cup Masa Harina

  • 2 tsp Sambal

  • 1/8 tsp salt

  • ½ cup warm water


Yellow Sopes

  • 1 cup Masa Harina

  • 1 tsp Turmeric powder

  • 1/8 tsp salt

  • ½ cup warm water


White Sopes

  • 1 cup Masa Harin

  • 1/8 tsp salt

  • ½ cup warm water


Pork marinade-brine -3 days before cooking

  • 23 oz La Lechonera Natural Mojo Marinade

  • 2 cups water

  • 3 lb boston butt

  • 1 tbsp whole black peppercorns

  • 2 bay leaves

  • 1 orange Zested, juiced

  • 1 apple cut into cubes

  • 2 tbsp salt




Pork ingredients

  • 1 cup La Lechonera Natural Mojo Marinade

  • 1 cup vegetable stock

  • 3 lb boston butt

  • 1 tbsp kosher salt

  • 1 tsp fresh ground pepper

  • 2 tbsp oil

  • 1 tbsp unsalted butter

  • 1 yellow onion cut into chucks

  • 2 celery stalks cut into chunks

  • ½ cup white wine



Sopes Directions

Red sopes

  1. Add Masa, Sambal, and salt to a bowl. Add water, and mix by hand. If dough is stiff add a small amount of water until dough is play-dough texture. Cover with plastic, and repeat with the next two colors.

  2. Measure sopes in 2 oz portions, roll into a ball. Slightly flatten dough with your hands. Cut a plastic bag in half, placing one piece on the bottom of a tortilla press, place dough on top of the plastic, then cover with the other piece of plastic. Close the press and push slightly to form a flat dough.

  3. Pre heat a Comal

  4. Once Comal is HOT add flattened dough and cook 1 ½ minutes, flip, and cook 45 seconds. Remove cooked dough, and pinch side up to create a holding area for all the goodies to be contained. Repeat process until all dough is cooked.

  5. You can add any ingredients you like. I used La Lechonera Pork butt, refried beans, lettuce, tomatoes, and Cotija


Pork Directions

  1. 3 days before cooking pork, make marinade-brine

  2. Add all ingredients to a large container, cover. Keep refrigerated for up to 3 days.

  3. Pre heat oven to 325 degrees

  4. Remove pork from La Lechonera marinade-brine, and dry with paper towels. Heat oil, and butter in a dutch oven.

  5. Season butt with salt and pepper. Add butt to hot dutch oven, searing on all sides. Remove, and place on a plate. Add onion, and celery. Cook 1-2 minutes, add wine, and reduce by half. Place butt back into dutch oven, add La Lechonera, and stock. Cook 3.5 hours, or until tender. Remove pork and cool enough to touch. Pull meat apart, shredding as you go. Cover with foil.

  6. X factor- made 3 different flavor Sopes from scratch

Kiss the Pig Arroztadas


Pickled Onions:

  • 1/2 cup dried hibiscus flowers/tea

  • 1/2 cup water

  • 1/2 La Lechonera All Natural  Mojo Criollo

  • 1/3 cup sugar

  • 1 large red onion, peeled, halved and cut into very thin slices

  • 1/4 cup white vinegar


Pork Belly

  • 1 1/2 pounds lean pork belly

  • 2 cups La Lechonera All Natural Mojo Criollo

  • 4-6 large rosemary sprigs

  • 1/4 teaspoon salt



  • 2 cups sliced fresh strawberries

  • 2 teaspoons La Lechonera Sazon Pa’Todo

  • 1/4 cup slivered fresh jalapeno

  • 1/3 cup sugar


Crema Criollo

  • 1/4 cup Crema Mexicana

  • 2 tablespoons Mayonnaise

  • 1 teaspoon Chili Salt/Con Limon Seasoning

  • 2 tablespoons La Lechonera All Natural Mojo Criollo



  • 1 cup uncooked Basmati rice

  • 1 cup La Lechonera All Natural Mojo Criollo

  • 1/3 cup water

  • 8 ounces shredded asadero cheese

  • Grapeseed oil spray


  • 1 large or 2 small avocados, just ripe, peeled

  • Cilantro leaves

  • Lime wedges

Kiss the Pig Arroztadas.jpg


Pickled Onions:

  1. In saucepan on stove-top boil the hibiscus flowers and water 1 minute.  Remove from heat and let stand 10 minutes.  Strain liquid and discard flowers.  Add liquid back to the pan, with the mojo criollo, sugar, and sliced onion.  Boil 1 minute. Remove from heat, add vinegar, and let stand at least 30 minutes, in sealed container (will keep up to 2 weeks, refrigerated).


Pork Belly (roasted):

  1. Pierce the pork belly several times with meat tenderizer tool or small thin knife.  Place in zippered bag with marinade.  Marinade a minimum of 2 hours, up to overnight. Place pork belly, including the marinade, in small roasting pan. Cover tightly and roast at 450 for 1 hour.  Uncover and roast another half hour, or until golden brown and crisp.  Cool 15 minutes.  Slice the pork belly into thin slices, then into strips.  Toss in the pan with the marinade and reserve.



  1. While pork is roasting in oven, spread the strawberries in a thin layer on a rimmed baking sheet.  Top with Pa’Todo seasoning, jalapeno slices, and sugar.  Roast 10 minutes, or until tender and jammy.  Transfer to a bowl, mixing well.



  1. Combine crema ingredients and mix well.  Adjust salt to taste (depends on the brand of seasoning used)


Pork Belly (Smoke Finish)

  1. Just before ready to cook and assemble the Arroztadas, transfer the pork belly strips to a mesh grill basket or tray.  Smoke, covered, over burning/smoldering rosemary 1-2 minutes, turning/tossing once.  Taste and sprinkle very lightly with salt if needed.



  1. Place rice, mojo criollo, and water in rice cooker and cook until done (approximately 10 minutes).  Decompress/uncover and fluff rice with a fork.  Let stand uncovered 5 minutes to “dry” a bit.

  2. Divide the cheese into 6 portions (about 1/3 cup each). Divide the rice into 6 portions (rounded 1/3 cup to scant ½ cup each)

  3. Heat a non-stick skillet/griddle to medium-high heat and spray very lightly with grapeseed oil.  Spread 1 portion of the Asadero cheese in a 5 inch circle on the skillet and sprinkle/spread a portion of the cooked rice on top, pressing into the cheese lightly.  Cook until bottom is crispy and golden brown (edges should be brown/lacy), 1-2 minutes.  Transfer to paper towels to blot excess oil on bottom. Repeat until all are done.  (bottoms will crisp up as they cool slightly).



  1. Place an arroztadas on plates and top with the strawberry mixture.  Use a large shredder side to add a few shreds of avocado to each. Divide the smoked pork belly among them, drizzle with crema, and top with pickled onions, a few more avocado shreds, and cilantro.  Serve with lime wedges.  These can easily be cut in half or quarters for serving, and hold up well, to be eaten with hands if desired.


Makes 6

For Plantain Sweet Potato Chips

  • peanut oil for frying

  • 1 large size semi-ripe plantain,(yellowish-green color) cut into thin 1/8- to 1/16-inch thick slices

  • 2 small sweet potatoes, cut into thin 1/8- to 1/16-inch thick slices

  • 1 tablespoon packed light brown sugar

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 2 teaspoons *LaLechonera Natural Mojo all purpose marinade,(from a 23 fl. oz. bottle)


Cubano Orzo Stuffed Pork Chops & Plantain Sweet Potato Chips


For Orzo Stuffed Pork Chops

  • 4 (8-oz. each size) thick cut bone-in pork chops

  • 1  cup *LaLechonera Natural Mojo all purpose marinade,
    (from a 23 fl. oz. bottle),divided

  • 3 1/3 cups chicken broth

  • 1 cup orzo

  • 2 tablespoons butter, divided

  • 4 tablespoons olive oil, divided

  • 1/2 cup red onion, diced

  • 1/2 cup sweet red peppers, diced

  • 2 cloves garlic, minced

  • teaspoon cumin seeds

  • 1/2 cup bread & butter pickles, diced

  • 1/2 cup deli honey ham

  • 4 thick slices of swiss cheese

  • 2 tablespoons *LaLechonera MoJo Dry Rub, Mojo Saco,
    (from a 7-oz. container)

  • 1/2 teaspoon each salt and ground black pepper

  • 4 sprigs cilantro, for garnish




  1. Line a 13-x9-x2-inch dish with a large sheet of aluminum foil. Add pork chops and 1 cup mojo marinade, cover with foil. Place in refrigerator for 1 to 2 hours to marinade; turning pork chops once, halfway between marinade time.

  2. Meanwhile, prior to last 1 hour of marinating pork chops, prepare orzo.  In a 2-quart stock pot, add chicken broth and bring to a boil.

  3. Add orzo to chicken broth, cook for 8 minutes, or until orzo is al dente. stirring occasionally; drain. In a medium bowl add orzo, 1 tablespoon butter and 1 tablespoon olive oil, toss orzo until blended and butter has melted; set aside.

  4. In a medium skillet, add remaining 1 tablespoon butter plus 1 tablespoon olive oil and heat over medium-high heat. Add red onion, sweet red peppers, garlic and cumin seeds, cook for 2 minutes, or until vegetables are just tender, stirring occasionally. Add cooked vegetables, pickles and ham to orzo mixture and toss to combine.

  5. Prepare Cubano Orzo Stuffed Pork Chops. Heat grill to medium-high heat level. Remove pork chops from marinade, and pat chops dry. Place the chops on a flat surface work-station near grill.

  6. Using a sharp knife, in the thick side, opposite side of the bone in each pork chop, cut a slit about 2-inches deep and 3-inch long to form a pocket. Then evenly pat each side of the chops to season with the mojo rub, salt and black pepper. Place a cheese slice into pocket of each chop. Spoon to add orzo stuffing, adding 3 to 4 tablespoons in each pocket of chop.

  7. Brush the remaining 2 tablespoons olive oil onto grill grate. Grill chops on heated grill for 3 to 4 minutes, flip chops carefully over, and cook an additional 2 to 3 minutes longer. Place the grilled cooked chops onto a wire-rack to rest and set 5 minutes; keeping warm.

  8. Prepare plantain sweet potato chips. Heat the side burner of grill to high heat level. In a large heavy-duty skillet with high sides, add about 1- to 2-inches peanut oil to skillet to fry chips, when peanut oil has reached 325 degrees F.

  9. Add in portions the slices of plantains and sweet potatoes, fry to cook until golden brown, just a few minutes each batch. Drain chips onto a large plate lined well with several sheets of paper towels.

  10. In a small bowl, whisk together brown sugar, cinnamon and 1/2 teaspoon salt. Sprinkle cinnamon brown sugar mixture evenly over plantain sweet potato chips and drizzle with the 2 teaspoons mojo marinade to season chips. Serve chips with Cubano orzo stuffed pork chops, serve with extra orzo and garnish each plate with sprig of cilantro. Recipe serves 4. Serve and enjoy.

Pork Chop Ingredients:

  • 4 chops - cut 1/2 inch thick, boneless
    4 cups mojo
    8 ozs brie cheese, without rind

Grilled Pineapple and Brie Pork Chop with Candied Rum Pancetta

Candied Pancetta Ingredients:

  • 8 ozs pancetta, sautéed (reserve grease)

  • 1 TBS dark rum

  • 1 TBS butter

  • 1 TBS pancetta grease

  • 2 TBS natural mojo

  • 3 TBS brown sugar

  • 1/2 tsp cinnamon

  • 1 tsp vanilla extract

  • 1/2 tsp fresh rosemary

Sauce Ingredients:

  • 2 TBS butter, soft

  • 1/2 tsp cornstarch

  • 4 TBS mojo

  • 2 TBS pancetta grease

  • 2 TBS rum

  • 2 TBS brown sugar

  • 4 cloves garlic, whole

  • 1 TBS rosemary, fresh


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Candied Pancetta Directions:

  1. Saute pancetta (reserve grease in a separate dish), leaving pancetta in skillet.

  2. Heat the skillet at medium temperature. Add rum, butter, grease, mojo, and brown sugar to the pancetta. Stir in the cinnamon, vanilla, and rosemary. Stir in salt and coarse pepper to taste. Place on a silicone mat to cool. Separate into pieces.

Grilled Pineapple Directions:

  1. Place fresh pineapple slices on a hot grill (medium temperature). Grill for approx. 8 mins per side to achieve char marks.

  2. Remove from grill, cover, and reserve.

Pork Chop Directions:

  1. Place pork chops in a flat dish or plastic zip bag. Add the marinade. Rotate the chops or bag to ensure the chops get coated. Refrigerate for at least 30-40 mins. Remove the chops and pat dry. Season with salt and coarse pepper.

  2.  Preheat the broiler

  3. Heat 3-4 TBS of the pancetta grease in a non-stick skillet. Place the chops into the skillet and saute for 4-5 mins on each side or until golden brown. Place the chops onto a baking sheet. Place a piece of grilled pineapple onto the pork chop. Fill the center of the pineapple hole with 2 ozs of brie cheese. Broil for 3-5.

  4. Pour sauce (see recipe below) over the pork chop and candied pancetta.

Sauce Directions:

  1. Mix butter and cornstarch in a small dish. Stir in all ingredients to a skillet. Heat on med/high temperature. Stir the cornstarch mixture into the skillet with the other ingredients. Simmer until the sauce starts to thicken. Stir and serve over pork chop.

La Lechonera Grilled Salmon, Asparagus, & Steak Kabobs

Recipe and photo courtesy of Chef Mike Janne


  • Skin on Salmon fillets

  • La Lechonera Mojo Dryrub

  • Salt

  • Pepper

  • Sriracha aioli

  • Filet mignon

  • Red and orange peppers

  • Red onion

  • Medium white mushrooms

  • Asian stir fry sauce (soy sauce, sherry, ginger, onion, garlic)

  • Asparagus

  • Olive oil

  • La Lechonera Chimi Rub




  1. Salmon - Dust flesh side liberally with Mojo Dryrub, let sit up to 1 hour. Brush flesh side with sriracha aioli, sprinkle with salt and pepper. Brush skin side with oil and salt liberally. Grill at 550 deg. for 4 minutes on flesh side, flip and grill to 120 internal temp.

  2. Steak Kabobs - Assemble 1" cubes of filet and 1" squares of peppers, onions, and mushrooms. Brush with stir-fry sauce, sprinkle with Mojo Dryrub. Grill at 550 deg for 90 seconds, rotate 90 deg for 90 seconds, flip and repeat. remove to 300 deg. oven until 130 deg. internal temp.

  3. Asparagus - Trim and coat asparagus with olive oil, dust liberally with Chimi Rub, grill at 550 deg until tender, about 4-5 minutes.

  4. X-factor - The essence of great BBQ - simple food, cooked to perfection, seasoned to enhance, not mask the natural flavors.

Marinated Grilled Flank Steak


  • 2-3 lbs flank steak

  • 2 cups La Lechonera Natural Mojo Marinade 

  • salt and coarse pepper, to taste


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  1. Season flank steak on both sides with salt and pepper.

  2.  Place in a large zip bag.  Add 2 cups of Marinade.  Seal and flip the bag around to assure the whole steak gets coated with the marinade.  Refrigerate until ready to grill for at least 30 mins.  Note: Can be marinated all day or overnight.

  3. Remove from the bag of marinade and pat dry with paper towels.  Re-season with salt and pepper.

  4. Heat grill on high.  Place the steak on the hot grill for 4 mins without touching it.  Flip over and grill for another 4 mins on the opposite side.  Place on a cutting board to rest at least 5 mins.  (This will lock in the juices).  Slice thin and serve.

Grilled MOJO Turkey Cutlets
MOJO Arugula Salsa Verde and Quick MOJO Pinto Beans


MOJO Grilled Turkey Cutlets:

  • 1 ¼ to 1 ½ pounds 1/3-inch-thick turkey cutlet, about 1/3-inch thick

  • ¾ cup La Lechonera Natural Mojo All Purpose Marinade, additional as instructed

MOJO Pinto Beans:

  • 4 strips uncooked bacon

  • 1 teaspoon smoked hot paprika

  • 1 teaspoon cumin

  • 1 teaspoon coriander

  • 1 teaspoon granulated garlic

  • 2 teaspoons kosher salt

  • 1 pound pinto beans, rinsed and picked through

  • 1 cup La Lechonera Natural Mojo All Purpose Marinade, additional as instructed

  • 3 ½ cups low-sodium chicken broth

  • 1 ½ teaspoons teaspoon kosher sea salt

  • ¼ cup chopped green onion

  • ¼ cup chopped cilantro

Grilled Mojo Turkey Cutlets.jpg

MOJO Arugula Salsa Verde:

¼ cup La Lechonera Natural Mojo All Purpose Marinade

1 cup fresh baby arugula, loose pack

1 cup fresh cilantro, loose pack

½ cup fresh basil, loose pack

2 medium green onions, roughly chopped

½ tablespoon grated jalapenos

1 tablespoon canola oil

¼ teaspoon salt


Grill and Finishing Touch:

1 tablespoon canola oil

2 tablespoons La Lechonera Natural Mojo All Purpose Marinade

1 tablespoon agave syrup

½ fresh lime, juice

¼ cup chopped green onions

1/4 cup chopped cilantro


COOK Mojo Beans:

  1. Press the saute button on an electric pressure cooker and preheat on high heat. Once the interior pot is hot, add the bacon and onion. Cook, stirring frequently, until the bacon fat has rendered, about 5 minutes.

  2. Stir in the paprika, cumin, coriander, garlic, and salt; stir until the spices are fragrant, about 30 seconds.

  3. Add the pinto beans, La Lechonera Mojo Marinade, and chicken broth. Secure the lid of the pressure cooker and cook on high for 45 minutes, allowing the pressure to release naturally, this usually takes about 15-20 minutes.

  4. Allow the beans to sit in the juices in the pressure cooker for at least 5 minutes before stirring in additional ingredients. Taste the beans and season with additional salt, or to bring out the flavors add 2 tablespoons La Lechonera Natural Mojo All Purpose Marinade.

  5. Stir in cilantro and green onions. Serve in a cast iron skillet with Mojo Turkey Cutlets on top. Garnish with cilantro and green onions.

  6. Note: Cooked beans will last for 1 week in the fridge or freeze.

MARINADE Mojo Turkey Cutlets:

  1. While beans cook, place turkey in a dish and pour enough marinade to cover. Let marinate while preparing cooked beans, or up to 2 hours.

  2. Make Mojo Herb while turkey marinades.

BLEND Mojo Salsa Verde:

  1. In a food processor, blend marinade, arugula, cilantro, basil, green onion, jalapenos, canola oil, and salt, until smooth. Set aside.


  1. Remove from marinade and pat turkey cutlets with a paper towel. Prepare grill for medium-high direct heat.

  2. Brush grill and turkey cutlets with canola oil. Grill turkey over hot grill for 3-4 minutes on each side, basting with about 2 tablespoons La Lechonera Natural Mojo All Purpose marinade.

  3. During the last minute of cooking drizzle with agave syrup and lime juice on both sides.


  1. Transfer turkey cutlets from heat to a skillet of Quick MOJO Pinto Beans. Drizzle with MOJO Arugula Salsa Verde. Garnish with green onion, cilantro, arugula, and lime slices. Enjoy!

Mojo Pescado with Mojo Cilantro Rice
Recipe and photo courtesy of Jack Simmons @BigShotBBQ


  • 2lbs. Cod or any flaking white fish

  • La Lechonera Mojo

  • Butter

  • Salt

  • Pepper

  • Garlic

  • Paprika seasoning

  • Basmati Rice or your favorite

  • Cilantro

  • Lime



  1. Cut fish into portions, place in Ziploc bag with 1 cup Mojo marinade, refrigerate from 2 hrs. to overnight.

  2. Start a 2 zone grill.

  3. Remove fish from bag and discard marinade. Place in a foil-lined grill-safe pan.

  4. Add 1 ¼ cups Mojo, seasoning and a pat of butter on each fish portion. Place pan on the indirect side of the grill, add a chunk of applewood over coals. Cook for 15 minutes covered then move over coals.

  5. When simmering cook 3 minutes to 135 degrees, or it flakes, remove and rest. Place over Cilantro rice with cooking juices and a squeeze of lime. Optional, add salsa over fish

Serves 4

Cilantro Rice: Cook Basmati or your favorite rice according to package instructions, substitute 1/4 cup Mojo for 1/4 cup of the water amount added. When cooked add ¼ cup cilantro, lime, salt to taste. Enjoy

Grilled MOJO Chicken Sub with MOJO Cherry Mostarda and MOJO Tarragon Mascarpone Cheese Spread
Recipe and photo courtesy of @amerryrecipe


MOJO Chicken:

  • 2-3 large skinless chicken, about 1.5 pounds

  • 3/4 cups La Lechonera Natural Mojo All Purpose Marinade, plus 1 tablespoon for butter

  • 1 teaspoon hot smoked paprika

  • 1 tablespoon garlic olive oil

  • 2 tablespoons butter

  • 1 tablespoon minced fresh tarragon

  • 1/2 teaspoon kosher salt or to taste


MOJO Tarragon Mascarpone Cheese:

  • 1/2 cup loosely packed fresh tarragon

  • 1/2 cup loosely packed basil

  • 1/4 cup loosely packed parsley

  • 1 garlic clove

  • 2 green onions

  • 2 tablespoons La Lechonera Natural Mojo All Purpose Marinade

  • 4 ounces mascarpone cheese

  • 2 ounces goat cheese

  • 1/4 teaspoon kosher salt

Grilled Mojo Chicken.jpg

MOJO Cherry Mostarda:

  • 1/4 cup La Lechonera Natural Mojo All Purpose Marinade

  • 3/4 cup dark brown sugar

  • 2 tablespoons Pinot Noir

  • 2 tablespoons Balsamic glaze

  • 2 tablespoons whole grain mustard

  • 1 tablespoon Dijon mustard

  • 1/4 teaspoon red pepper flakes

  • 2 cups pitted fresh cherries, finely minced in mini food processor

  • 1/4 teaspoon kosher salt or to taste


Finishing Touches:

  • 3 large sub or sandwich rolls

  • 2 tablespoons garlic olive oil for bread rolls

  • 2 cups of arugula

  • 1 tablespoon La Lechonera Natural Mojo All Purpose Marinade

  • 1/2 tablespoon garlic olive oil


To make MOJO Chicken:

  1. Sous Vide Method: Place 3/4 cup marinade in a vacuum pack bag or resealable bag. Remove air. If using a resealable bag place the chicken filled bag into another resealable bag and remove air. Set water bath for 155F for 1.5 hours. If preparing chicken in a conventional way, marinade the chicken in a small non-reactive dish with Mojo marinade covering the top, about 1 cup. Cover and refrigerate overnight. Note: Pound the thickest end of the chicken with a mallet for even cooking. Drain chicken, and discard marinade.

  2. In a small saucepan add 1 tablespoon marinade, paprika, olive oil, butter, tarragon, and salt; heat until butter has melted. If cooking chicken conventionally, divide butter into 2 small bowls. One for basting raw chicken and one for pouring on sliced cooked chicken.

  3. Preheat gas grill to medium-high heat or 375-400° F. Lightly grease grill surface with cooking oil and brush chicken with tarragon butter. Close lid and cook sous chicken for just 3 minutes on each side, or until chicken has reached 165°F internal temperature. Grill conventional chicken for 8-9 minutes. Rotate chicken, close lid, reduce heat to medium and cook 7-10 minutes more, or until internal temperature reaches 165° F. Let rest 10 minutes before slicing. Lightly salt and pour tarragon butter over chicken before serving.

To make MOJO Tarragon Mascarpone Cheese:

  1. In the bowl of a food processor, combine tarragon, basil, parsley, garlic, and green onion; pulse to finely mince. Add marinade, mascarpone, goat cheese, and pulse until creamy smooth. Cover and refrigerate until 20 minutes before serving.

  2. To make MOHO Cherry Mostarda: In a medium sauce pan, combine marinade, brown sugar, wine, balsamic glaze, whole grain mustard, Dijon mustard, red pepper flakes, cherries, and salt. Bring to a boil over high heat, stirring frequently cook for 15 minutes. Cool slightly before spreading on sandwich or serve cold. Mostarda can be made 3 days ahead and store in refrigerator.

To assemble:

  1. Slice an 1-inch oval on top of roll and pull out some of the inside bread on each roll. Brush garlic olive oil on the inside cavity and outside of roll. Salt the roll lightly, if needed. Toast under broiler or outdoor grill until toasty, about 3 minutes. Spread a generous amount of MOJO Tarragon Mascarpone Cheese Spread in the inside of each roll. Toss 2 cups of arugula with 1 tablespoon La Lechonera Natural Mojo Marinade plus ½ tablespoon garlic olive oil. Divide on the dressed arugula between all three rolls. Place plenty of Grilled MOJO Chicken on top of arugula and gently push down. Top with Mojo Cherry Mostarda and garnish with fresh tarragon sprigs.

Serves: 3-6

Mojo Grilled Shrimp


  • 1 cup La Lechonera Natural Mojo

  • 1/4 cup brown sugar

  • 1 tsp soy sauce

  • 1 lb. Jumbo shrimp (16-20)

  • Small Jicama 1/8 inch slices

  • Large Red onion 1/4 inch slices

  • 1 cup fresh arugula



  1. Place 1 cup la Lechonera natural Mojo Criollo, Brown sugar and soy sauce in a small sauce pan, bring to a boil, reduce heat to a light simmer, reduce down to 50%. Allow to cool.

  2. Place 3-4 shrimp on water soaked Skewers. Brush with cooled marinade. Let rest 10 minutes.

  3. Brush both sides of sliced jicama and onion with marinade.

  4. Heat grill to 400, reduce one side to medium low.

  5. Place the jicama and onion on hotter side, cook 4 minutes, gently turn vegetables . Place shrimp on grill, brush with remaining marinade. Turn shrimp after 2 minutes . Grill an additional 2-3 minutes until shrimp are opaque.

  6. Place vegetables atop a bed of fresh arugula & top with Shrimp. Top with a few turns of fresh cracked black pepper

Mojo Jackfruit Burrito with Charred Pineapple Salsa


  • 1 can of green jackfruit in water

  • 1/2 bottle of La Lechonera Mojo Marinade

  • Tortillas

  • Black beans

  • RIce

  • Shredded Mexican cheese blend

  • Avocado



  • 1/2 fresh pineapple, peeled and sliced into 1/2-inch pieces

  • 1 red bell pepper, halved

  • 1/2 cup chopped fresh cilantro

  • 2 jalapeno peppers, halved

  • 2 clove garlic, minced

  • 1 lime juiced

  • 1/2 small red onion, peeled and cut into ½” slices

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground cumin

  • Salt and pepper to taste

  • 1 teaspoon white sugar



  1. Begin by draining the jackfruit and marinating in La Lechonera Mojo Marinade overnight in the fridge.

  2. Grill the pineapple slices, bell pepper, jalapenos, and onion. Core the pineapple slices, dice everything, and add to the rest of the salsa ingredients.

  3. Drain and grill the jackfruit pieces. Chop or shred them once done.

  4. Lay down a bed of rice, beans, jackfruit, salsa, cheese, and sliced avocado on a tortilla. Roll and enjoy!

Grilled Mojo Calamari Steaks with Mojo Butter Blistered Tomatoes and Olives

Recipe and photo courtesy of @theprizeofcooking


  • 4 calamari steaks, scored to not curl

  • Olive oil cooking spray

  • 1 cup cherry tomatoes

  • 16 Kalamata Olives, pitted and cut in half

  • 6 ounces unsalted butter, melted

  • 1 ¼ cup La Lechonera Natural Mojo All-Purpose Marinade, divided

  • 1 ½ tsp. Greek seasoning

  • ½ tsp. dried parsley flakes

  • ¼ tsp. garlic powder


  • Several cranks of fresh cracked black pepper

  • 4-6 lemon wedges



  1. In a large ziplock bag, add the calamari steaks and 1 cup of La Lechonera Natural Mojo All-Purpose Marinade. Zip closed while removing the air, toss and refrigerate for 2 hours.

  2. In a small bowl, blend the melted butter, ¼ cup of La Lechonera Natural Mojo All-Purpose Marinade, and the Greek seasoning. Set aside to use with the tomatoes and olives.

  3. Heat grill to high. When ready to grill, drain the calamari steaks from the marinade, pat dry with paper towels, spray all sides with the cooking spray, and grill each side for several minutes. Remove from the grill and cover to keep warm.

  4. Place a cast-iron skillet on the grill and allow to heat. Toss in the tomatoes, olives and seasoned melted butter (may need to stir the butter mixture again to combine). Allow the tomatoes to heat, open and blister. Remove from the heat.

  5. To serve, arrange the calamari steaks and pour the Mojo Butter Blistered Tomatoes and Olives over the top. Garnish with the cracked black pepper. Squeeze with fresh lemon and enjoy.

MoJo Portobello Sirloin with
Marinated Peppers & Mushrooms

Recipe and photo courtesy of George Phelps


  • 8 oz. Hassell Wagyu Sirloin

  • 2 large Portobello Mushroom Caps

  • Havarti Cheese Slices

  • Baby Bell Cheese Chunks

  • Assorted Bell Peppers

  • Assorted Chili Peppers

  • Brown Sugar Bourbon

  • Bourbon Infused Honey

  • La Lechonera Natural Mojo Criollo

  • Challenge Butter

  • Chili Rocks Competition Rub Blend



  1. Slice the cap off of the mushrooms, and then slice 2 thick slices out of the center. Then thinly slice and chop the remaining mushrooms.

  2. Place them in ta Gotham Skillet with Challenge Butter, then slowly Saute them. While cooking, add Bourbon Infused Honey, Brown Sugar Bourbon, and MoJo Marinade.

  3. Seed and devein all of the peppers, and a first thick slice from the center of the bell peppers, and then chop all of the peppers. Place the chopped ones in a Gotham skillet with Challenge Butter, MoJo Marinade, Bourbon Infused Honey, and Brown Sugar Bourbon, and slowly marinade them until tender.

  4. Slice the Hassell Wagyu Sirloin into two patty size slices, and place in a marinade of Challenge Butter, MoJo Marinade, and Brown Sugar Bourbon. Then place the steaks on a plate, and sprinkle a generous portion of Chili Rocks Competition Rub Blend, and allow to rest.

  5. Place the thick slices of mushrooms in a Gotham Steel Skillet with Challenge Butter, MoJo Marinade, Bourbon Infused Honey, and Brown Sugar Bourbon, and allow to slowly marinade.

  6. Place the Seasoned Hassell Wagyu Sirloin slices on a hot BULL Grill, and sear both sides. Then place the steaks on the warming grate to continue until the desired temperature.

  7. Select plating, and place the sauteed mushroom slices on the bell pepper slices which are placed within each other to provide a base. Place a slice of Havarti Cheese in the hot mushroom. Place the steak slices on the cheese. Place the Baby Bell on top of the steak, slice with the other colored bell pepper rings, place one on each side of the steak slice.

  8. Fill each of the pepper slices with the Sweet & Savory Pepper Blend and the Sauteed Mushrooms.

  9. Enjoy your amazing MoJo Steak & Mushroom Combo!

Jibarito - Smashed Plantain Mojo Steak Sandwich

Recipe and photo courtesy of Jaye Norris


  • 1.25 lb Flank Steak

  • ½ C La Lechonera Natural Mojo Marinade

  • ½ C Avocado oil

  • 1 lime, juiced

  • 2 t Hot Sazon seasoning

  • 1t ground cumin and coriander

  • 1 T fresh basil, fresh thyme, fresh oregano (minced)

  • 2 T fresh garlic minced

  • 1 t coarse ground black pepper

  • 1 Beefsteak tomato, sliced

  • 1 Ripe Avocado, sliced

  • Cilantro Lime Creme or favorite sauce

  • Lime Wedges and Cilantro for garnish

  • Lettuce leaves

  • 1 Spanish onion, sliced

  • 1 Red Pepper, sliced

  • 1 T Avocado oil

  • 1/2t Hot Sazon seasoning

  • 4 Green Plantains - green but slightly yellow are fine too

  • 8 oz mozzarella, slice thin or shredded

  • Lime wedges and fresh cilantro



Marinade the Steak 

  1. Combine the spices, lime juice, herbs, Mojo marinade and avocado oil in a ziploc bag, marinate several hours or overnight.

  2. Grill on a medium flame turning every 5 minutes until cooked medium rare. Place on a plate, cover with foil and allow to rest for 10 minutes. Slice thin slices against the grain.

For the Plantains

  1. Cut the plantains in half if they are long so you have 4-5' sections.

  2. Peel then cut in half lengthwise. Soak in water with 1 T sea salt. Pat dry.

  3. Place in a skillet with 1/4 inch of avocado oil that is 350 F allow to cook on medium heat for 2-3 minutes. Flip them over, and repeat. Remove to paper towel to absorb the oil.

  4. With a flat surface pan (I use a pyrex pan) smash each half to 1/4' thickness. Return to skillet to crisp up, or if you prefer place on grill to each nice grill marks. These will be crispy as they are starchy like a potato - but they are gluten free. Season with sea salt. Onion and Peppers in the same skillet you fry the plantain

  5. Pour out all but 1 T of oil, and saute them just golden brown and delicious, but not burnt.

To build the Mojo Steak Sandwich

  1. Place one plantain on the plate, layer with lettuce, avocado, tomato, steak, onions and peppers, top with mozzarella and another smashed plantain. Serve warm with a cilantro lime creme, or favorite sauce, and lime wedges and fresh cilantro.

Grilled Lamb Chops

Recipe and photo courtesy of Chef Perpetue Augustin (@perptable)


  • To clean lamb meat:

  • 8 lamb chops

  • 1/2 cup fresh sour orange juice

  • 1/4 cup fresh lime juice

  • 1/4 cup of white vinegar

  • 1 ½ tablespoons sea salt

  • 1/3 cup of dark rum

  • 1 lime cut in half

  • 1 sour orange cut in half

  • 4 cups of hot water

  • To marinate lamb meat:

  • 1 tbsp of dark rum

  • ¼ cup Haitian epis

  • 1 tsp mixed herbs

  • ½ tablespoons garlic powder

  • ½ tablespoons onion powder

  • ¼ cayenne pepper powder

  • 1 tbsp of lime juice

  • 1 tbsp of sour orange juice

  • 1 tsp of pureed garlic

  • 1 tbsp of La Lechonera’s Natural Mojo Criollo

  • teaspoons clove powder

  • 1 teaspoon crushed hot pepper (scotch bonnet preferably)

  • 1 bouquet garni

  • 1 scotch bonnet pepper

  • 4-6 cloves



To clean lamb meat:

  1. Trim excess fat off lamb meat

  2. Squeeze lime juice and sour orange juice over cleaned meat, then rub each piece with lime and sour orange halves (remove the seeds) and let it sit for about 5 minutes.

  3. Rinse meat under lukewarm water and pour 1/3 cup of dark rhum and let it sit for about 15 minutes (Tip: soaking the meat in rum helps to extract the unpleasant taste and odor from the meat and imparts an agreeable and distinctive flavor to the meat)

  4. Bring about 4 cups of water to a boil

  5. Parboil the meat by pouring the boiled water over it and and let it sit for about 5 mns

  6. Remove meat from water and place in a separate bowl. 


To marinate lamb meat:

  1.  Season meat (Haitian epis used in this recipe) using your preferred spice mix, sour orange juice, lime juice, rum, dry spices, mojo criollo, pureed garlic, and hot pepper and toast until coated.

  2.  Finish with bouquet garni, scotch bonnet and cloves, cover, and let it sit overnight in the refrigerator.


To grill the meat:

Tip: Bring the meat back up to room temperature before grilling.

  1. Remove meat from marinade and set the marinade aside.

  2. Heat your outdoor standard grill or indoor griddle over high heat and place your meat and grill, basting it with the meat marinade, until it is cooked to your desired doneness. (Tip: basting the meat helps to keep it tender)

  3. Serve with any desired side dish - this dish was served with Haitian Djondjon (dried mushroom) rice, seafood mac&cheese, fried plantain, and veggies.

Mojo Grilled Steak and Chop Chili on the Grill

Recipe and photo courtesy of Chef Lori McLain (@mclain_l)


  • 2 tablespoons pure chili powder, divided

  • 2 teaspoons kosher salt, divided

  • ½ teaspoon freshly ground black pepper

  • 1 pound top sirloin steak, 1 to 1¼ inch thick

  • 1 pound boneless pork loin chops, each about ¾ inch thick

  • Extra-virgin olive oil

  • 1 cup LaLechonera Natural Mojo marinade

  • 3 pounds plum tomatoes, cores removed

  • 3 celery ribs

  • 2 medium yellow onions, cut crosswise into ½-inch slices

  • 1 medium jalapeno chile pepper, stem removed

  • 2 teaspoons ground cumin

  • 2 teaspoons dried oregano

  • 2 teaspoons minced garlic

  • ¼ teaspoon ground cayenne pepper

  • 1 bottle (12 ounces) ale

  • 1 cup beef broth

Mojo Grilled Steak and Chop Chili on the Grill.jpg


  1. Prepare the grill for direct cooking over medium heat.

  2. In a small bowl combine 1 tablespoon of the ground chili, 1 teaspoon of the salt, and the pepper. Brush the steak and chops on both sides with oil and season them evenly with the spices. Add the seasoned steak and chops to a gallon resealable ziplock bag and add the Natural Mojo marinade. Allow the steak and chops to stand at room temperature for 15 to 30 minutes before grilling.

  3. Brush the cooking grates clean. Grill the tomatoes over direct medium heat, with the lid closed, until the skins are lightly charred on all sides, 8 to 10 minutes, turning as needed. Transfer the tomatoes to a food processor and puree (in batches, if necessary), and then pour into a large saucepan.

  4. Brush the celery and onion slices with oil. Grill the celery, onions, and jalapeno over direct medium heat, with the lid closed, until well marked, 8 to 10 minutes, turning once. At the same time, grill the steak and chops over direct medium heat for about 8 minutes, turning once. Transfer the vegetables and meat to a cutting board. Chop the celery and onions into ¼-inch pieces.

  5. Mince the jalapeno.

  6. Cut the meat into ¾-inch cubes.

  7. Add the vegetables and meat to the saucepan with the tomato puree. Add the remaining 1 tablespoon ground chile, the remaining 1 teaspoon salt, cumin, oregano, garlic, cayenne, ale, and broth to the meat mixture. Bring to a boil over high heat on the stove side of the grill. Reduce the heat and simmer, stirring occasionally, until the meat is very tender, 1 to 1½ hours.

Mojo Grilled Pineapple Salsa

Recipe and photo courtesy of Chef Beth Murphy


Grilled Pineapple:

  • 1 each fresh pineapple, peeled and sliced into 1 inch thick round slices (approx. 6-8 slices)

  • 2 cups La Lechonera's Natural Mojo Criollo



  • 1 cup fresh tomato, medium dice

  • 2 cups marinated and grilled pineapple, medium dice (above)

  • 1/2 cup onion, fine dice

  • 1/4 cup red and/or yellow bell pepper, fine dice

  • 1 each jalapeno pepper - fine mince

  • 2 each Sarit Gat peppers or other hot pepper, fine mince (to taste)

  • 1 tsp. garlic, fine mince

  • 1/4 cup La Lechonera's Natural Mojo Criollo



Grilled Pineapple:

  1. Place sliced pineapple in a bowl or pan and cover with La Lechonera Natural Mojo Criollo. Allow to marinade for at least 1 hour but not more than 24 hours.

  2. Preheat grill to medium-high. Be sure that grates are well seasoned or oiled.

  3. Place marinated pineapple slices on grill and cook approximately 2-3 minutes per side. Pineapple should still be firm with deep brown grill marks.

  4. Allow pineapple slices to cool.

  5. Medium dice pineapple for salsa.


  1. Mix tomato, grilled pineapple, onion, bell pepper, jalapeno pepper, Sarit Gat pepper, garlic, and La Lechonera's Natural Mojo Criollo together in a mixing bowl.

  2. Allow salsa to rest in the refrigerator for several hours or overnight.

  3. Use as a sauce on grilled fish or shrimp or simply serve as a side with tortilla chips.

  4. Refrigerate leftovers.


  1. Buy one family pack of chicken tenders.

  2. Divide the chicken tenders into the desired amount of pieces.

  3. Season with salt and pepper.

  4. Place in freezer bags with approx. 1 cup (per pound of chicken) of La Lechonera All-Natural Mojo marinade. Place in a freezer-safe zip bag with the marinade. Make sure your bag is sealed well. Place the bag flat in the freezer. Label your bag with a description and date. (Lay flat in the freezer for up to 3 months

  5. When ready to cook remove the bag from the freezer, place it in the refrigerator to thaw. You can also place the frozen bag in a bowl of water for a couple of hours to thaw.

  6. Remove the meat from the freezer and thaw it in the refrigerator or in a bowl of water for two hours.

  7. Remove the meat from the bag and pat dry with paper towels. Heat the grill on high heat. Grill on both sides for 4-5 mins each or until fully cooked.

Grilled Marinated Chicken Tenders

Recipe and photo courtesy of Chef Linda Bonwill (@lindabonwill_gluten_free)


  • 1 lb boneless and skinless chicken tenders
    (seasoned with salt and pepper)

  • 1 cup La Lechonera Natural Mojo Marinade

        This recipe is pictured with orecchiette pasta in a butter/parmesan cheese sauce.


La Lechonera Grilled
Surf & Turf

Recipe and photo courtesy of Chef Dianne Edmonson Lewis (@DianneEdmonsonLewis)


  • 2 Lobster Tails

  • 2 Steaks

  • 1 (23-oz) bottle of La Lechonera Mojo Criollo

  • Ground Black Pepper

  • Kosher Salt

  • Butter Melted, skim off milk fat

  • 3 TBSP Butter softened

  • ½ tsp Minced Garlic



  1. Place steaks into large zip lock bag. Add ½ bottle of La Lechonera Mojo Criollo to zip lock bag. Place in refrigerator and let marinate for 3 hours.

  2. After 3 hours, heat grill. Remove steaks from zip lock bag. Reserve La Lechonera marinade for basting.

  3. Season steak both sides with kosher salt and black pepper.

  4. Prepare Lobster Tails, breaking the shell and placing the lobster meat on top of the shell. Brush tails with La Lechonera Mojo Criollo, salt and pepper.

  5. Place steak and lobster on medium hot grill until done. Baste often with La Lechonera. Turn steak and continue to cook until steak reaches desired cooking temperature.

  6. Melt butter, skim off milk fats. Use as lobster dipping butter.

  7. Combine 3 TBSP softened butter with ½ tsp minced garlic. Use butter mixture to top each steak.

  8. Plate up and enjoy!

Mojo Salmon


  • 2 salmon fillets

  • 1 cup La Lechonera Mojo Criollo

  • 2 tbsp roasted garlic Seasoning

  • 1cup Brussel sprouts

  • Salt

  • Pepper

  • 1 cup Baby yellow potatoes

  • 4 tbsp butter

  • ½ cup heavy cream

  • Tumeric Chicken Seasoning

  • ¼ cup mojo criollo



  1. In a container, add salmon, season with roasted garlic Seasoning, and pour over 1 cup of mojo Criollo liquid to marinate. Marinate for 15mins-2hours. In a grill pan add a little olive oil and grill fish 3 mins per side. Set in the oven to keep warm.

  2. For Brussel sprouts, add a drizzle of olive oil, salt, and pepper, and roast for 15 mins at 400f.

  3. For potatoes, slice in half and add to the pan. Boil for 10 mins until soft. Mash and add 1/4 of heavy cream, butter and season with salt and pepper.

  4. For mojo Criollo sauce, add 1/4 heavy cream, 1/4 cup mojo Tumeric Chicken Seasoning. Simmer for 5 mins. Season with pepper.

  5. Plate up potatoes, Brussel sprouts, and fish. Finish with sauce.

Mojo Asada Tacos

Recipe and photo courtesy of  James Schneider 


  • 6 oz terrace major marinated for 2 hrs in mojo all-purpose marinade

  • 4-6 inch flour tortillas

  • 2 oz roasted jalapeno corn relish

  • Pickled red onion

  • Cojita cheese

  • Cilantro crema

  • Shredded lettuce



  1. Sauté marinated steak in cast iron pan

  2. Add shredded lettuce, meat, corn relish, pickled red onion on a tortilla, finish with fresh cotija cheese and cilantro crema

Tropical Ceviche


  • 2 pounds red snapper filets chopped small

  • 1/3 cup chopped red onions

  • ½ cup chopped tomatoes

  • 1 Serrano chili pepper deseeded and chopped fine

  • 1 teaspoon dried oregano

  • Pinch sea salt

  • 3 limes juiced

  • 2 tablespoons La Lechonera Mojo Criollo

  • ¼ cup cilantro

  • ½ cup pineapple

  • ¼ cup green bell pepper



  1. In a Pyrex glass dish mix together the first 8 ingredients cover with plastic wrap and refrigerate.

  2. After an hour mix once to coat all sides of the fish cover and leave in the refrigerator for 4 hours.

  3. Mix in cilantro pineapple and bell pepper before serving.

Serves 6 large or 8 small portions.

Marinated Pork Sandwich

Recipe and photo courtesy of  Chef Linda Bonwill


Pork Loin Ingredients:

  • 2 lbs Pork Loin

  • 1 cup Natural Mojo Marinade

  • 2 TBS olive oil

Garlic Parmesan Sauce

  • 1 cup mayonnaise

  • 2 cloves garlic, minced

  • 2 TBS parmesan cheese

  • 1 TBS mojo marinade

  • 1 tsp sugar

  • 2 tsp dry basil or parsley

Mix all ingredients in a bowl. Cover and refrigerate until ready to use.

Sandwich Topping Ideas:

  • Garlic Parmesan Sauce

  • Favorite Cheese

  • Lettuce

  • Roasted Peppers

  • Pickles

  • Red Onion



Pork Loin Directions:

  1. Place the pork in a zip bag. Shake the bottle of mojo marinade. Measure 1 cup and add to the pork. Rotate the bag to assure it get completely coated. Place on a plate and put the bag in the refrigerator, and marinate for at least 4 hrs or overnight.

  2. Preheat the oven to 350 degrees. Remove the pork from the bag. Place in a baking dish. Season with salt and pepper. Drizzle with olive oil and bake for approx. 40-45 mins or until done. Slice thin and serve on your favorite bread.

Grilled Mojo Pork Chops with Savory French Toast, Grilled Vegetables, and Jalapeno Cheddar Compound Butter

Recipe and photo courtesy of  Helen Fields


Compound Butter Ingredients:

  • 6 tablespoons salted butter, softened

  • 1 large jalapeno, minced; stem, seeds, and membrane removed

  • 1 clove garlic

  • 1/2 cup shredded sharp cheddar cheese


French Toast Ingredients:

  • 3 large eggs

  • 1/2 cup La Lechonera Natural Mojo All Purpose Marinade

  • 1/2 teaspoon granulated sugar

  • 1/4 teaspoon salt

  • Oil for griddle

  • 6 (1/2-inch thick) diagonally cut French bread slices


Pork Chops:

  • 2 (3/4-inch thick) large, bone-in pork chops

  • 1 cup La Lechonera Natural Mojo All Purpose Marinade

  • Oil for grill\nSalt\nPepper



  • 1 medium green bell pepper, chopped; stem, seeds, membrane removed

  • 1 medium red bell pepper, chopped; stem, seeds, membrane removed

  • 1 small red onion, peeled and thinly sliced

  • 1/4 cup La Lechonera Natural Mojo All Purpose Marinade


  1. Begin butter and pork chop at least 3 hours before starting to grill.

  2. In a small bowl, stir together until blended, butter, jalapeno, garlic, and cheese. Cover and refrigerate until ready to use.\n\nPlace pork chops in a gallon-sized bag, pour marinade into the bag; seal tightly. Place bag on plate and refrigerate until ready to grill. Marinate 2-24 hours, turning bag over occasionally.

  3. When ready to begin cooking, remove butter and pork chops from the refrigerator. Set butter aside. Remove pork chops from marinade and dry well. Discard marinade. Brush grill with oil. Heat grill to high; hot, but not smoking hot. Also, brush a griddle with oil, and heat to medium.

  4. While grill heats, beat eggs, marinade, sugar, and salt together in a shallow bowl; set aside. Put green bell pepper, red bell pepper, red onion, and marinade in a bowl and stir just to coat vegetables; set aside.

  5. Sprinkle both side of pork chops with salt and pepper. Place onto hot grill and cook 4 minutes. Turn chops over and cook an additional 2-3 minutes; or until chops register 140 degrees with instant-read thermometer. Remove from heat, tent lightly with aluminum foil and let chops rest an additional 5 minutes. Internal temperature should be 145 degrees by then.

  6. Once chops are cooking, dip bread slices into egg mixture, about 20 seconds per side. Place onto griddle, cook about 2-3 minutes until golden brown. Turn bread slices and continue cooking another 2-3 minutes. Keep warm.

  7. Drain vegetables and place on grill, stirring occasionally until cooked, retaining a bit of crunch. (Note: depending on grill type, a grill pan may be needed.)

  8. To serve: place 3 slices toast on plate with 1 pork chop and 1/2 the vegetables. Top with 1 to 1-1/2 tablespoons prepared butter. (Bonus: there will be extra butter for future use.)

A delicious dinner for 2.

Grilled Chicken Skewers
with Peanut Sauce

Recipe and photo courtesy of  Chef Linda Bonwill


Grilled Chicken Ingredients:

  • 2 lbs chicken tenders (or breast cut into strips)

  • 1 cup La Lechonera Natural Mojo

Peanut Sauce Ingredients:

  • 1/2 cup peanut butter, creamy

  • 2 TBS La Lechonera Natural Mojo

  • 1/3 cup soy sauce (tamari)

  • 2 TBS plum sauce

  • 1 TBS ginger, minced

  • 1 clove garlic, minced

  • 1 TBS honey

  • 2 TBS chili paste (sambal oelek)

  • 2 TBS sesame oil

  • 1/4 cup water



  1. Add chicken tenders and mojo together in a zip bag. Lay flat on a plate and refrigerate for 4 hours or overnight. Flip bag over every few hours to ensure the chicken is marinating. Remove the chicken from the bag and pat dry with paper towels. Weave the chicken through the skewers to secure. Brush the chicken with olive oil. Place on a preheated grill. Grill on both sides until done. (Grill time will vary depending on the thickness of the chicken). Season with salt and pepper to your liking.

  2. Mix all sauce ingredients in a bowl or food processor.

  3. Drizzle the chicken with the sauce. 

  4. Garnish with lime wedges, crushed peanuts, cilantro and ranch Dressing.

Helpful Tip: If using wooden skewers, soak them in water for 30 mins before adding the chicken. When grilling, overlap the skewers on top of the chicken to prevent direct heat.


  • ½ cup extra virgin olive oil

  • ¼ cup La Lechonera
    Natural Mojo Criollo

  • 1 tbsp balsamic vinegar

  • 1 tbsp agave syrup

  • 1 tsp garlic, minced

  • ¼ tsp black pepper

  • 1 tsp salt

  • 1 Roma tomato, diced

  • ½ red onion, diced

  • ½ cucumber, diced

Salad ingredients:

  • 1 head romaine lettuce, chopped

  • 12 heirloom baby tomatoes, halved


Grilled Chicken Salad



  • 2 All Natural Boneless Skinless Chicken
    Breasts, thawed

  • 1 cup La Lechonera Natural Mojo Criollo

  • 2 tbsp balsamic vinegar

  • 2 tbsp extra virgin olive oil

Fiery Feta Sauce:

  • 4 oz feta cheese block, cubed

  • ¼ cup Great Value Greek Yogurt

  • 3 tbsp roasted red pepper

  • 1 tbsp extra virgin olive oil

  • 1½ tsp lime juice

  • ½ tsp cayenne pepper

  • ¼ tsp black pepper


  1. Chicken marinade: Combine mojo criollo, balsamic vinegar, and extra virgin olive oil. Place chicken breasts in a resealable bag. Pour marinade over chicken. Seal bag and refrigerate overnight.

  2. Dressing: Whisk together olive oil, mojo criollo, balsamic vinegar, agave syrup, garlic, black pepper, and salt. Add tomato, red onion, and cucumber and toss to coat. Set aside.

  3. Fiery Feta Sauce: In a blender, combine feta, Greek yogurt, roasted red pepper, olive oil, lime juice, cayenne, and black pepper until smooth.
    Place in a squeeze bottle and refrigerate until ready to use.

  4. Heat the indoor grill to high. Grill chicken for 5 minutes on each side. Remove from grill and cover with aluminum foil to distribute juices and keep warm.

  5. To assemble, distribute romaine lettuce on two large entree plates. Ladle on vegetables from dressing in the middle of romaine. Ladle extra dressing onto the rest of romaine. Slice chicken breast against the grain and fan over the top of marinated vegetables. Place baby tomato halves along the edge of the plate. Drizzle fiery feta sauce on top of the salad. Serve immediately.

Mojo Chicken Kale Salad Power Bowl

Recipe and photo courtesy of  Chef Lori McLain


Marinade/Vinaigrette ingredients:

  • 1 ½ cups La Lechonera Natural Mojo Criollo

  • 1T mashed dates( mash into a paste)

  • 3T sesame oil

  • 1 tsp soy sauce

  • 2 T rice vinegar

  • 1 T minced garlic

  • 2 T honey

  • 2 tsp dijon mustard

  • pinch of salt

  • pinch of pepper

Salad ingredients:

  • 1 T olive oil

  • 2 ( 4 oz ) boneless skinless chicken breasts

  • 1/4 cup sliced toasted almonds

  • 1 bag ( 12 oz) Kale Slaw mix



  1. Mix marinade ingredients in medium bowl. Set aside about ⅔ cup of the marinade mixture to use as the dressing.

  2. Place the chicken breasts in a small shallow plastic dish and pour remaining marinade onto the chicken and work in. Cover and rest in fridge 40-60 minutes.

  3. Pour 1 tablespoon olive oil in medium skillet and cook chicken until brown on both sides and juices run clear.

  4. Remove to cutting board and let rest a couple minutes then slice diagonally to place on salad mixture.

  5. For the salad, toss the Kale slaw mix with remaining marinade/ vinaigrette and almonds. Divide into two bowls and top with grilled chicken. Serves 2.

Mojo Marinated
Chicken Fajitas

Recipe and photo courtesy of  James Schneider


  • 6 oz chicken marinated in mojo all-purpose marinade
    for 4 to 6 hours

  • 2 oz green bell pepper

  • 1 oz white onion

  • 1 oz roasted red pepper

  • 4-6inch flour tortillas

  • 3 oz fresh pico de gallo



  1. Marinate chicken in mojo all-purpose marinade for 4 to 6 hours

  2. Cut chicken into strips

  3. Cook in skillet and finish on the grill

  4. Sautee peppers and onions with a small amount of mojo all-purpose marinade warm tortillas and serve with fresh pico de gallo.

Grilled Thai Shrimp Brochette with Spicy Sweet & Sour Ponzu over Grilled Citrus

Recipe and photo courtesy of  Josee Lanzi


  • 1 pound jumbo white shrimp peeled & deveined

  • ½ cup La Lechonera Natural Mojo all-purpose marinade

  • 2 green onion cut in 2 ½ inch pieces

  • 3 thick slices of orange

  • 1 thick slice of lemon

  • 1 thick slice of lime

  • 4 wooden skewers sprayed with cooking spray



  • Extra cilantro for topping

  • 3 red chili pepper



  • 5 tablespoons La Lechonera natural mojo all-purpose marinade

  • 2 tablespoons soy sauce

  • 2 teaspoons fish sauce

  • 2 teaspoons fresh ground ginger

  • 2 tablespoons water

  • 3 tablespoons orange juice

  • 3 teaspoons honey

  • 1 teaspoon sesame oil

  • 1 small red chili pepper seeded and cut fine

  • ¼ cup cilantro



  1. In a bowl add shrimp with ½ cup of mojo marinade. Mix every couple of minutes to ensure all of the shrimp were well coated with the marinade. Drain.

  2. Skew 7 to 8 shrimp on to each skewer skewing a piece of green onion in between each two finishing with a piece of green onion.

  3. Preheat grill to 400 degrees.

  4. Spray the grill grates with non-stick cooking spray. Place your citrus slices on the grill with your shrimp skewers grill until all get grill marks to turn and do the same thing on the other side for approximately 2 minutes for each side.

  5. In a small bowl add all of the ponzu ingredients together.

  6. To plate place grilled citrus on a rectangular plate top with skewer place 3 chili peppers on the plate and garnish with extra cilantro. Serve with Ponzu.

Serves 4

Marinated Mahi-Mahi
with Lentil Tapenade

Recipe and photo courtesy of  Linda Bonwill


  • 1 cup Natural Mojo Marinade, plus 2 TBS

  • 4 - oz pieces Mahi-Mahi or other white fish

  • 2 cups lentils, cooked (approx. 1 cup dry)

  • 1 tsp anchovy paste

  • 1/8 tsp red pepper flakes

  • 2 cloves garlic, minced

  • 1 TBS olive oil

  • 1 lemon, juiced and zested

  • 3 TBS capers

  • 1/2 cup green or kalamata olives

  • 4 cherry peppers, seeded, chopped

  • 4 pepperoncini, chopped

  • 2 TBS cilantro leaves, chopped

  • 2 TBS oregano or basil, chopped



  1. Season fish with salt and pepper. Place in a flat dish with 1 cup of the mojo marinade. Cover and refrigerate for at least 4 hours.

  2. Add the lentils to a stockpot, season with salt, and cover with water. Cook on med/high temperature (stirring occasionally) for 30 mins or until the lentils are soft, not mushy. Drain the lentils and reserve.

  3. In a medium-size bowl whisk together the 2 TBS mojo marinade, anchovy paste, red pepper flakes, garlic, olive oil, lemon juice, and zest. Fold in the lentils and other remaining ingredients. Taste and season with salt and pepper, if needed. Serve warm or cold.

  4. To make Mahi- Mahi: Remove fish from the marinade and pat dry with a dry paper towel. Add 2 TBS olive oil to skillet and heat on med/high. Place the fish skin-side down into the hot oil. Saute the skin until crispy (approx. 5 mins). Flip the fish over and saute for an additional 2 mins., or until cooked. (If you are not cooking with skin the, cooking time will be less) Season with salt and pepper, if desired.



  • 1 cup of dry lentil will yield approx. 2 - 2 1/2 cups of cooked lentils.

Creamy Chicken and Potato Soup (South American Style)

Recipe and photo courtesy of  Linda Bonwill


  • 10-12 pieces bone-in chicken thighs

  • 2 cups La Lechonera Natural Mojo

  • 3 Bay leaves

  • 3 sprigs thyme

  • 3 sprigs oregano

  • 1 cup cilantro, unpacked

  • 3 cloves garlic, minced

  • 1 cup celery, diced

  • 2 cups onion, diced

  • 1 cup carrots, peeled and sliced

  • 4 medium Red or Yukon potatoes, cubed

  • 4 ears sweet corn, grilled

  • 1 cup heavy cream, warm

Hot Sauce:

  • 1/2 cup La Lechonera Natural Mojo 

  • 2 TBS Aji Panca Paste, or other hot pepper paste

  • 1 clove garlic, minced

  • 2 TBS lime juice

  • 1 TBS sugar, optional

  • 1/4 tsp salt



  • grilled corn

  • avocado

  • capers

  • hot sauce

  • lime slices

  • cilantro


  1. Place the chicken (skins removed) inside a bowl. Add the mojo marinade to the chicken, gently tossing to coat.  Cover and refrigerate for 4 hrs or overnight.  

  2. Remove chicken from bowl and rinse with cold water.  Add the chicken to a large stockpot.  Cover the chicken with water (approx. 10-12 cups).  Add the herbs, garlic, celery, and onions.  Season with salt and pepper.  Slightly cover and heat at medium temperature for 1 hour.  

  3. Remove chicken from the pot and let cool.  Separate the meat from the bone.  Discard the bones.  Shred the chicken with two forks, or with your hands.  Return the chicken to the pot.  Stir in the carrots and potatoes and cook for 20 mins or until potatoes are soft (not mushy)

  4. Grill the corn.  Slice the cob into 1/2 inch pieces and serve on top of the soup, or you can remove the kernels and add them to the soup.  

  5. Stir in the cream and cook for 5 mins.  Soup will slightly thicken.  

  6. Serve the soup in individual bowls.  Top with your favorite hot sauce and suggested garnish toppings.  

Hot Sauce:

  1. Whisk all ingredients in a small skillet or saucepan at medium temperature until all ingredients are combined.  Reduce temperature and simmer until sauce starts to thicken, approx. 3-5 mins, depending on preferred consistency.  

Pulled Pork and Mushroom Ragu

Recipe and photo courtesy of @lindabonwill_gluten_free


  • 2 TBS olive oil
    1 cup onions, chopped
    2 cloves garlic
    8 ozs mushrooms, sliced
    1/2 cup roasted red peppers, sliced
    1/8 tsp red pepper flakes
    2 cups prepared shredded pork (with juices) marinated in 1 cup La Lechonera Natural Mojo Criollo
    2 - 28 ozs cans crushed tomatoes
    1 TBS basil, chopped
    1 TBS parsley, chopped
    1 lb favorite pasta, cooked



  1. Heat oil in a large stockpot or skillet on med/high heat. Stir in onions and saute for 5 mins. Stir in garlic and mushrooms and saute for additional 5 mins.

  2. Stir in the roasted peppers, red pepper flakes, and pork, tomatoes, and spices. Season with salt and pepper. Slightly cover and reduce temperature to med/low. Let it cook for 20 mins, stirring every 5-10 mins to prevent food from sticking to the bottom of the pan.

  3. Stir in the herbs. Serve with your favorite pasta. Top with grated parmesan cheese.

Creamy Bacon Mushroom Carbonara

Recipe and photo courtesy of Chef Melissa Wisniewski


  • 1 lb. Spaghetti (I used gf)

  • 1 Knorr Beef Cube

  • 6 strips bacon chopped

  • 1 4 oz. can button mushroom, sliced

  • ½ cup grated Parmesan cheese

  • 1 cup heavy cream

  • 5 cloves garlic minced

  • 2 tablespoons parsley minced

  • 3-4 tbsp bacon grease

  • 2 teaspoons salt

  • ¾ cup water

  • 4 chicken skinless boneless thighs

  • 1 cup La Lechonera Natural Mojo Criollo



  1. Marinate chicken overnight. Salt and pepper thighs. Grill over medium heat. About 8 min each side. Set aside.

  2. Bring water to a boil in a medium pot. Add salt. Add spaghetti. Cook until al dente Drain the water. Set aside.

  3. Prepare for the sauce using med heat. Add bacon frying until crispy. Set bacon aside in a bowl to crumble.
    Reserve 3-4 tablespoons of bacon fat in the pot.

  4. Using the remaining bacon oil, add minced garlic & sliced button mushrooms. Saute 1 minute. Add Knorr Beef Cube. Crush the cube and cook for additional 30 seconds while continuously stirring. Pour heavy cream into the pan. Stir attentively for 3 to 4 minutes. When bubbly set to simmer. Add Parmesan cheese and half of the cooked bacon into the pot. Stir until smooth.

  5. Arrange some pasta in a large bowl. Pour Carbonara sauce over the pasta. Sprinkle some bacon and chopped parsley. Toss until all ingredients are well blended.

  6. Transfer to a serving plate. Slice grilled chicken and arrange on top. Add more Parmesan cheese, bacon, if desired. Garnish with chopped parsley.


Cochinita Pibil Mojo:

  1. Place ½ cup of Le Lechonera Mojo Marinade in a saucepan and reduce by half. Set aside to cool slightly. Once cool, place in a blender.

  2. Heat the bacon fat in a skillet over medium heat until shimmering. Add oregano, cloves, cinnamon stick, black peppercorns, cumin, and allspice and cook, tossing and stirring, until fragrant, about 2 minutes. Transfer to the blender (with reduced Le Lechonera Mojo Marinade) along with achiote, smoked paprika, peeled garlic, soy sauce, fine sea salt, and remaining Le Lechonera Mojo Marinade. Blend until smooth. Season to taste with more salt. It should be salty and have the consistency of ketchup. If too thick, thin it with Le Lechonera Mojo Marinade until it flows slowly. Set aside to cool before adding meat.

  3. Pour marinade over meat and mix well. Cover, refrigerate and let it rest at least 1 hour or up to overnight. The longer, the better.

  4. Lay out 2 to 3 overlapping banana leaves on a work surface. Place 3 to 4 pieces of pork in the center and layer with one slice each of the tomato, poblano pepper and onion.

  5. Form a tight parcel by folding the bottom side up and the top side down, then rolling in the sides. Secure the parcel with kitchen twine and transfer pork to a cast iron pan or disposable low sided aluminum baking tray. Repeat with remaining pork and banana leaves.

  6. Prepare a wood burning grill or gas grill. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high heat setting, cover, and preheat for 10 minutes. Place a few large hardwood chunks on the coals (no need to soak).

  7. Place an aluminum tray or cast-iron pan on the side opposite the fire and close lid (indirect heat). Smoke the pork in a grill temperature between 225°F and 250°F inside the chamber the entire time, until a metal skewer inserted into the pork shows no resistance about 4 to 5 hours. The pork should reach an internal temperature of about 195°F to 200°F. Adjust the heat by adding coals and/or adjusting the air vents. Add extra wood chunks to the coals as required to maintain smoke.

  8. Remove the pork from the grill and transfer parcels to a deep, warm platter. Unwrap banana leaves and discard banana leaves. Serve by shredding the pork with two forks, soaking it in drippings, and stuffing it into warm tortillas. Serve with Mojo salsa and cotija cheese.

Mojo Green Tomato Salsa:

  1. Place Le Lechonera Mojo Marinade in a sauce pan and bring to a very light boil. Set to simmer.

  2. Place the green tomatoes, jalapeno and onion cut side down directly on the grate of a very hot grill for about 10 to 15 minutes to achieve a medium char. Turn once during the charring. Add garlic cloves the last 5 minutes and char on a small grid pan if possible. Remove and place in a blender. Add cilantro and salt and blend until smooth. Add a little of the hot Le Lechonera Mojo Marinade if required to blend.

  3. Add contents from the blender to the hot Le Lechonera Mojo Marinade. Simmer for at least 10 minutes. Taste for seasoning and adjust to taste.

  4. Cool for at least 2 hours and serve. The salsa is better the second day.

Elote Mojo Salad:

  1. Prepare the corn in one of two ways. Pan roasting gives the corn a deeper roasted flavor.

  2. Pan Roasted Corn: Cut the corn off the ears and place in a pan large enough to accommodate the corn in no more than two layers. Add the butter and place over medium-high heat. Stir frequently until most of the kernels have small brown spots, about 20 to 25 minutes. Set aside to cool.

  3. Roasted Ears: Heat the grill to medium-high heat. Place the ears with leaves in place (do not shuck corn) on the grill on the cool side of the grill (indirect grilling). Grill for about 35 - 40 minutes or until roasted. Remove leaves and silks and set aside to cool. Remove the kernels from the cobs.

  4. Mix together the corn, the Le Lechonera Mojo Marinade, the chipotle powder, garlic powder and sea salt and let stand for a few minutes.

  5. Add green onions and sour cream. Taste for seasoning and adjust to taste. Additional chipotle powder if required (it depends on how spicy you like it).

  6. Garnish with cotija cheese and cilantro and serve.

Elote Mojo Salad:

  • 8 ears corn

  • 1 Tbls. butter (if pan roasting)

  • ½C Le Lechonera Mojo Marinade

  • 2 Tbls. sour cream

  • 3 chopped green onions

  • 2 Tsp. chipotle powder (it depends on how spicy you like it)

  • ½tsp. garlic powder

  • ½C cotija cheese

  • ¼C cilantro for garnish

  • 1 Tsp. fine sea salt


Cochinita Pibil Mojo


  • Cochinita Pibil Mojo:

  • 1¾ C Le Lechonera Mojo Marinade

  • 2 Tbls. bacon fat

  • 3.5 oz. achiote annatto paste

  • 2 Tbls. Mexican oregano

  • 1 (3-inch) cinnamon stick

  • 2 whole medium garlic cloves peeled

  • 1 Tbls. smoked paprika

  • 2 Tbls. whole black peppercorns

  • 2 Tbls. whole cumin seeds

  • 1 Tbls. whole allspice berries

  • 1 Tbls. soy sauce

  • 1 Tsp. fine sea salt

  • 5 lbs. boneless pork butt trimmed of fat and cut into 2-in chunks

  • 8 to 10 banana leaves

  • 2 ripe Roma tomatoes sliced thin lengthwise

  • 1 yellow onion sliced thin

  • 1 large poblano pepper sliced thin

  • Serve on warm corn tortillas with Mojo Green Tomato Salsa and cotija cheese

Mojo Green Tomato Salsa:

  • 1C La Lechonera Mojo Marinade

  • 8 green Roma tomatoes halved

  • 3 to 4 peeled garlic cloves

  • 1 jalapeno split seeded or not (it depends on how spicy you like it)

  • 1 small yellow onion quartered

  • ¼C cilantro

  • 1 Tsp. fine sea salt (more to taste)

Osso Bucco a La Lechonera Mojo Criollo

Recipe and photo courtesy of Chef Lyuba Varticovski


  • 2 cups La Lechonera Natural Mojo Criollo

  • 4 large Osso Bucco stakes, tied around with a kitchen twine

  • 2 spoons of vegetable oil

  • ½ teaspoon of salt mixed with a ½ teaspoon of each: paprika, cayenne or any other red/black pepper you have on hand

  • 1 cup of each chopped vegetables: white onion, celery, carrot

  • ½ spoon Kosher salt

  • ½ cup water

  • ½ cup white wine



  • 1 small bunch parsley, washed, dried and chopped (1 cup loosely packed)

  • 2 cloves of garlic, skin removed, grated or squeezed

  • 2 organic lemons, zest grated and reserved



Prep time: 1-2 hours

Cooking time: 2 hours

  1. Pour La Lechonera Natural Mojo Criollo marinade into a deep dish. Submerge Osso Bucco into the marinade and refrigerate for 1 or 2 hours.

  2. Heat the oven to 350F. Remove the Osso Bucco from the marinade. Sprinkle Osso Bucco with ½ of salt and pepper mix. Heat a spoon of oil in a large skillet and brown Osso Bucco on each side, 5 min x 2. Set aside.

  3. Heat the remaining oil and brown the onions, adding the remaining salt/pepper mix at the end. Add the other vegetables and keep on medium heat until celery is translucent.

  4. Place 1/2 of vegetable mix on the bottom of a casserole. Place the Osso Bucco on the top and cover with the remaining vegetable mixture. Add 1/2 cup of water to the skillet and scrape the remaining of juices to the casserole. Add ½ cup of wine. Cover and bake for 2 hours.

  5. Remove from oven and let stand for ½ hour before plating.


  1. Chop all gremolata ingredients until finely chopped. (Use right away or store it in an airtight container in the refrigerator for up to one day) Add a heaping spoon of gremolata to each Osso Bucco stake.

  2. Serve with roasted garlic/rosemary potatoes and asparagus. ENJOY WITH A GLASS OF PINOT NOIR or ZINFANDEL!

Mojo Marinated Pork Butt with Roasted Corn

Recipe and photo courtesy of Chef Joaquim Rodriguez from Bearded Boys BBQ


  • La Lechonera Natural Mojo Criollo

  • All natural pork butt

  • Oranges

  • Paprika

  • Roasted corn



  1. Marinate the pork butt over night with La Lechonera Natural Mojo Criollo!

  2. Remove from marinate and pat dry while the meat come up to room temp.

  3. Start the smoker and bring it up to 300°.

  4. Lightly season pork with paprika and smoker for 4 hours until internal temp come to 185° rest for 30 minutes.

  5. While pork is resting grill up corn without husk. After cooked dump in melted butter.

  6. Plate corn, slice pork, serve and enjoy.

Mojo Grilled Scallops With Pineapple Pear Pure & Warm Charred Corn Bacon Mojo Salsa

Recipe and photo courtesy of Chef Dan Lane


  • 1 each Pineapple

  • 3 each pear

  • 1 bottle of La Lechonera Mojo Marinade

  • 2 ears of corn

  • 4 slices bacon

  • ½ red pepper

  • 1 small shallot

  • ¼ cup olive oil

  • 2 tablespoon cider vinegar

  • ½ lime juice

  • 1 lb tomatillos

  • ½ cup white onion

  • 2 clove garlic

  • 1/2 cup cilantro

  • 1 tbl mojo

  • 2 jalapeno, diced

  • Fresh herbs



  1. Marinade Scallops in 1 cup mojo set aside.

  2. Pear Puree: Grill Pineapple & Pears till soft. Then add the pineapples, pears ,cilantro, water & 1 cup Mojo to a blender and puree till smooth.

  3. Warm Chared Bacon Salsa: Grill 2 ears of corn the shave off the husk. Cook off your 4 slices of bacon in a pan till crispy. Let cool. Add corn, diced bacon ½ diced red pepper, 1 small shallot diced ¼ cup olive oil, 2 tbsp cider vinegar, ½ cup lime juice.

  4. Salsa Verde: Boil 1 lb tomatillo and simmer for 5 min. Once cooked add tomatillo to blender with ½ cup diced onion, 2 cloves garlic, ½ cup cilantro, 1 tbsp mojo marinade, 2 jalapeno. blend together till smooth and set aside.

  5. Cook the scallops: Pat the Scallops Dry and Season the Scallops with salt and pepper. add ½ tbsp veg oil to sauté pan and get hot. Add in 5 scallops and cook on each side for 2 min. Pull scallops and set aside.

  6. Lets plate: 1 spoon of puree brushed on the plate. top puree with scallops. then take a spoon of corn salsa and top scallops. On side place 3 dots of salsa verde. top scallops and corn with vibrant fresh herbs. Serve and enjoy!!!! This recipe is gluten free!!!

Mojo Lime Salsa

Recipe and photo courtesy of Chef Eddie Bullins


  • 2oz La Lechera

  • Natural MoJo Marinade

  • 2- RomaTomatoes

  • 1-Sweet Onion

  • 1-Jalapeno

  • 2-Cloves of garlic

  • 1- Bunch Cilantro

  • 1-Lime

  • 1-teaspoon Salt



  1. Dice tomatoes, onions and jalapenos into 1/8 chunks. Fine chop the cilantro and add to mixing bowl. Add tomatoes, onions and jalapenos to mixing bowl. Zest 1/2 a lime over mixture. Add salt and garlic. 2oz La Lechera Natural MoJo Marinade. Squeeze the remaining juice from the lime into the mixture.

  2. Chill for 30 minutes. Enjoy

Canyonlands Carnitas and Striped Bass

Recipe and photo courtesy of Chef Henry Delahoz


  • Pork striped bass

  • Mojo

  • Garlic

  • Parsley

  • Basil

  • Cilantro

  • Limes

  • Fresno peppers



  1. Grill marinated pork and striped bass in mojo marinade.

  2. Grill vegetables warm tortillas use juniper wood for smoke flavor mage chimichurri sauce with mojo basil parsley shallots cilantro sugar plate together.

  3. Enjoy with a ruby red and vodka lime drink. And the scenery. Enjoy

Mojo Eggs Diablo


  • 7 hard-cooked eggs, peeled

  • 1 1/2 cups plus 2 tablespoons La Lechonera Mojo Criollo Marinade

  • 2 tablespoons Great Value mayonnaise

  • 1/8 teaspoon salt

  • 1/8 teaspoon black pepper

  • 6 thick slices jumbo ripe olives

  • 6 thick slices stuffed green olives

  • 1/8 teaspoon chili powder (garnish)



  1. Place hard cooked eggs in plastic container that’s just big enough to hold them. Pour 1½ cups La Lechonera Mojo Criollo marinade over all. Cover and refrigerate 8 hours or overnight.

  2. Next day, remove eggs from marinade. Discard marinade. Cut each egg in half lengthwise and gently scoop out yolks.

  3. Place yolks in a flat-bottom shallow dish and place 12 of the egg halves on a serving dish. Save remaining egg white for another use or discard. Mash yolks with a fork. Add mayonnaise and remaining 2 tablespoons of La Lechonera Mojo Criollo marinade, salt and pepper. Mix well until creamy.

  4. Using a teaspoon, gently fill each egg half with yolk mixture, mounding slightly as you go. Garnish 6 with a slice of ripe olive and 6 with a slice of stuffed green olive. Sprinkle chili powder evenly. #WFCCooksMojo Over all.

Grilled Autumn Lobster Surf and Turf


  • 2 lobster tails, about 4-5 oz. each, split in half lengthwise

  • 2 boneless pork chops, about 4 oz. each


  • 1 cup La Lechonera Natural Mojo All Purpose Marinade

  • 1 Tbsp. fresh garlic, minced

  • 1 tsp. Paprika

  • ¼ tsp. freshly ground black pepper

  • 1 Tbsp. pure maple syrup


  • ½ cup sour cream

  • 1 Tbsp. canned chipotle in adobo sauce

  • 1 Tbsp. pure maple syrup


  • 2 medium honey crisp apples

  • 2 medium sweet potatoes

  • ¼ cup vegetable oil

  • 2 Tbsp. La Lechonera Natural Mojo All Purpose Marinade

  • 1 ½ tsp. ground cinnamon

  • 1 ½ tsp. ground cumin

  • ¼ tsp. Salt

  • ½ tsp. light brown sugar

Autumn Lobster.jpg

Garnish Ideas:

  • Toasted pecans

  • Toasted almonds

  • Dried fruits

  • Fresh parsley


  1. Place the lobster tails in one bowl and the pork chops in a separate bowl.

  2. To make the marinade: In a medium bowl, add all the ingredients and whisk together until well combined. Pour half the marinade over the lobster tails and half the marinade over the pork chops. Refrigerate at least one hour or overnight.

  3. To make the crema: In a blender, combine the sour cream, chipotle in adobo, and maple syrup until smooth. Refrigerate until ready to use.

  4. Preheat your favorite grill to medium high heat.

  5. To prepare the sides: Core the apples and slice them into rings ½ inch thick. Peel the sweet potatoes and slice them into rounds ½ inch thick. In a small bowl, whisk together the oil, La Lechonera Natural Mojo All Purpose Marinade, cinnamon, cumin, salt, and brown sugar. Brush the mixture on each side of the apple and sweet potato slices. Immediately place them on the grill, cooking them until grill marks are obvious and the fruit/vegetable has begun to soften, about four to five minutes each side. Reserve and keep warm until ready to eat.

  6. Place the lobster cut side down on the grill. Also begin grilled the two pork chops. Cook until grill marks are obvious, about five to six minutes per side. The lobster tails and pork chops are done when a thermometer entered into the thickest piece of the meat reaches 145F. Remove from the grill and allow to rest 2 minutes. Serve with the grilled apples, sweet potatoes, and crema. Garnish as desired. Enjoy!

La Lechonera Grilled Chicken Fajitas

Recipe and photo courtesy of Chef Patrick Lewis


  • 2 large Chicken Breasts

  • 1 (23-oz) bottle of La Lechonera Mojo Criollo

  • 1 TBS Olive Oil

  • Green and Red Bell Pepper, seeds removed and sliced into strips

  • ½ Small Red Onion. chopped or sliced

  • Salt

  • Black Pepper

  • 6-8 Tortillas

chicked fajitas.jpg


  1. Place chicken breasts into large 1 gallon zip lock bag.

  2. Add ½ bottle of La Lechonera Mojo Criollo to zip lock bag. Place in refrigerator and let marinate for 3 hours.

  3. After 3 hours, heat grill. Remove chicken from zip lock bag. Reserve marinade for basting. Place chicken on medium hot grill until chicken is 75% done. Baste occasionally. Turn chicken over and continue to cook until chicken reaches 165 degrees.

  4. While chicken is grilling, heat 1 TBS olive oil in nonstick skillet over medium heat. Add green and red bell pepper strips and onion. Add 3 TBS La Lechonera Mojo Criollo to vegetables. Season with salt and pepper. Cook stirring occasionally 5-7 minutes or until tender.

  5. Remove chicken from grill.

  6. Slice chicken diagonally into strips. Add chicken to peppers and onions in skillet. Keep warm.

  7. Heat up tortillas. Add chicken, peppers and onions to tortilla.

  8. Fajitas can be served with guacamole, salsa, sour cream, shredded cheese, cilantro, as well as rice and beans. Enjoy!

Kickin' Bloody Mary Pork Skewers

Recipe and photo courtesy of Chef Susanne Duplantis


  • 1 lb pork tenderloin

  • 2 TBSP Creole mustard

  • 10 thin slices deli ham

  • 2 TBSP butter

  • 2 garlic cloves, minced

  • 1 small jalapeno, seeded, minced

  • ⅔ cup bloody mary mix

  • 2 ¼ cups La Lechonera Mojo

  • 2 tsp horseradish

  • 1 tsp Worcestershire sauce

  • ½ tsp celery seed

  • ¼ tsp red pepper flakes

  • ½ tsp lemon juice

  • ½ tsp lime juice

  • 2 TBSP horseradish for serving, if desired



  1. Freeze the pork for an hour. Remove and thinly slice pieces lengthwise into 2 inch strips. Place strips between two sheets of parchment paper. Using a meat mallet, gently flatten each strip.

  2. Place strips into a Ziploc bag and add 2 cups of La Lechonera Mojo. Marinate for six hours or overnight.

  3. Drain. Lay each strip onto a cutting board, pat dry.
    Spread mustard onto each strip, roll up each slice of ham and place onto the pork strip. Roll up each slice lengthwise. Thread each strip onto skewers making sure to secure ham.

  4. In a large skillet over medium high heat, add butter and garlic. Cook for 1 minute. Add bloody mary mix, lemon and lime juices, Worcestershire, horseradish, red pepper flakes, jalapeno, celery seed, and the remaining La Lechonera Mojo. Bring to a simmer, and simmer for 5 minutes. Remove from heat.

  5. Divide mixture into two portions. Use one for basting and the other for serving. Lightly oil grill grate and heat grill to medium high heat. Place skewers horizontally on the grill, seam side down first and grill for two minutes. Flip skewer. Baste with bloody mary sauce. Cook for two minutes, flip and baste again, cook an additional minute.

  6. Serve skewers with bloody mary sauce and horseradish.

Cuban Mojo Pot Roast Stew

Recipe and photo courtesy of Chef Lori McLain


  • 3 pounds boneless beef chuck roast, cut into 2” pieces

  • 2 tablespoons canola oil

  • 2 teaspoons Kosher salt

  • 1/4 teaspoon coarse ground black pepper

  • 2 bay leaves

  • 1 tsp veggie sprinkles seasoning ( Fiesta Brand)

  • 1 pound peeled carrots, cut into 2” chunks

  • 2 pounds Red potatoes, cut into 2” chunks

  • 1 1/4 cups LaLechonera Natural mojo marinade

  • 3 cups beef stock or broth



  1. Preheat oven to 325 degrees.

  2. Season the chuck roast with Kosher salt, and pepper.

  3. Add the canola oil to a roaster pan and heat. When it ripples and is hot add in the roast and brown, for 4-5 minutes on each side.

  4. Add carrots, potatoes, mojo criollo, bay leaves, veggie sprinkles seasoning, and beef broth and cook for 3- 3 1/2 hours.

Sour Orange Chicken

Recipe and photo courtesy of Chef Linda Bonwill


  • 8 chicken breasts, thin cut

  • 1 cup Sour Orange Marinade (La Lechonera)

Herb Mixture

  • 1/2 tsp red pepper flakes

  • 1/2 tsp sea salt

  • 1/2 tsp black pepper

  • 1/2 tsp chives

  • 1 tsp garlic, minced

  • 1 tsp oregano

  • 1 tsp basil

  • 1 tsp parsley

  • 1 tsp thyme

  • 1 tsp rosemary, chopped

  • 1 tsp onion powder



  1. Season chicken with salt and pepper. Place in a zip lock bag or flat rimmed dish with the marinade. Place in the refrigerator for at least 4 hrs or overnight.

  2.  Heat grill. Remove chicken from marinade. Pat dry with a paper towel. Brush chicken with olive oil and place on the hot grill (medium/high heat), approx. 4 minutes on each side. Adjust grilling time for thicker cuts of chicken. Serve chicken hot from the grill with a dollop of herb butter.

Herb Olive Oil Directions

  1. Add all ingredients in a bowl. Stir well. Mix with 1/2 cup of good quality olive oil. Let marinate for 30 mins before serving. Store in a jar or sealed container, unrefrigerated.

Herb Butter Directions

  1. Add 1 TBS herb mixture (without the oil) to 4 TBS softened butter. Add to marinated grilled chicken or steak, toss in pasta or spread on your favorite toasted bread.

Sumo Orange Calabrian Chili Mojo Pork Loin Roast

Recipe and photo courtesy of Chef Rafael Sanguily (@gastrobro)


  • 2 lbs - pork loin roast 

  • 1- cup sumo orange juice (or tangerine juice) 

  • 2- cups La Lechonera Mojo 

  • 1/4 cup Chopped Calabrian chili paste
    (Trader Joe’s has a good one) 

  • 2- tbsp smoked paprika

  • 4 - big shallots (chopped) 

  • 5 - cloves of garlic (chopped) 

  • 2 tbsp olive oil 

  • Salt and pepper to taste. I normally use about
    1 tbsp salt and 1/4 tbsp cracked pepper. 



  1. Mix all ingredients together and place large mixing bowl or container with a lid. 

  2. Make sure pork is completely submerged and marinate for 4 - 24 hours. The longer the better! 

  3.  Prepare your grill for indirect heat and preheat to about 370.  

  4. Add pecan wood or Applewood chunks for flavor. 

  5. Smoke pork fat side up, for about 25 min or until internal temp reaches 150 degrees.

  6. Flip pork over and cook for 5-10 more min depending on doneness you want to achieve. 

  7. Take off grill and serve with a simple spinach and tomato salad to keep it on the healthy side or
    Cuban black beans and white rice if you want to do it up! 


Mojo Chili Shrimp w/Cilantro Lime Sauce

Recipe and photo courtesy of Chef Linda Bonwill (@lindabonwill_gluten_free)


  • 1 cup La Lechonera Mojo Sauce

  • 1-2 TBS Harissa Paste (see recipe below)

  • 2 Tbs butter

  • 1 1/2 lbs jumbo shrimp (peeled and deveined)

  • Cilantro, for garnish

  • Lime wedges

Harissa Paste Recipe:

  • Ingredients:

  • 10 tsp chiles de Arbol powder

  • 2 tsp guajillo chili powder

  • 2 tsp ancho chile powder

  • 1 TBS ground cumin

  • 2 tsp ground coriander

  • 5 cloves garlic, minced

  • 2 TBS tomato paste

  • 2 tsp smoked paprika powder

  • 2/3 tsp salt

  • 2 TBS lemon juice

  • 2 TBS white wine vinegar

  • 3/4 cup olive oil (Good quality)


  1. Add all ingredients, except oil to a small non-stick skillet, mix well.

  2.  Turn on burner to low.  Slowly add oil to the mixture in skillet about 2 TBS at a time, stirring and folding into a paste.  I use a rubber spatula.  Heat until all oil is used up.  This process should only take between 1-2 mins.  Do not walk away or your paste will burn.  Store in a sealed container in the refrigerator.


  1. Add Mojo to a large skillet.  Heat on med/high.  Reduce until liquid is almost cooked down.  Approx. 20.

  2. Add harissa paste (homemade or store-bought) and butter.  Stir until combined.

  3. Add shrimp, stir.  Saute until shrimp is done.

    Serve with your favorite sauce


Mojo Pulled Pork

Recipe and photo courtesy of Chef Linda Bonwill (@lindabonwill_gluten_free)

Two forks are all you need.  Easy, no smoker needed.

Mojo Pulled Pork just got better.  This recipe is so easy.  Okay, so it might take a while to cook, but low and slow is best.  I went to Costco and purchased a ton of pork shoulder.  I added this delicious marinade sauce to this beautiful chunk of meat.  Now, I have pork for the entire week.  Make your favorite Cuban sandwiches or top on mashed potatoes with homemade gravy. 


  • 8 lbs pork shoulder

  • 2 cups La Lechonera Mojo Sauce



  1. Add pork to a large roasting pan.  Trim off large pieces of excess fat.  Divide chunks of pork into individual pieces (approx. the size of two softballs, or half of a basketball).  Season meat throughout with salt and pepper.  Pour marinade over top of chunks of pork.  Cover tightly with heavy-duty aluminum foil.  Roast in the oven at 250 degrees for 8-10 hours.  Baste the meat every few hours.

  2. Remove pan from the oven.  Place the meat on a large cutting board.  Grab two forks and shred the meat.  


Note:  Use leftover juices to make the perfect Salsa de Carne or gravy.

Meat may also be cooked in a smoker or pressure cooker, according to manufacturing directions.


Mojo Marinated
Seared Scallops

Recipe and photo courtesy of Chef Linda Bonwill (@lindabonwill_gluten_free)


  • 1 lb dry Sea Scallops (not packed in liquid)

  • 1 cup La Lechonera Mojo Marinating Sauce

  • 1-2 TBS butter


  1. Pat scallops dry, with a paper towel. Season with sea salt. Add scallops to a medium-size deep bowl. Add one cup of marinade to bowl. Toss with a spoon to coat scallops completely.

  2. Cover and refrigerate for at least 30 mins. (Marinating overnight works also).

  3. Drain scallops (reserve marinade)

  4. Heat a medium/large skillet (preferably a cast-iron skillet) on high. Make sure skillet gets good and hot. Reduce temperature to medium/high. Add butter and spread to coat along the bottom of the pan. Add scallops to the hot skillet, leaving space around each scallop. Sear on

  5. each side for 2 mins.

  6. Season with salt and pepper. Remove from pan and keep warm

  7. To deglaze pan: Add 1/4 cup of the marinade to skillet. Simmer and scrape the bottom to loosen any bits that might be stuck to the bottom of the skillet (3 mins). (You may use fresh marinade).

  8. Add scallops to skillet and toss in sauce, cooking for 1-2 additional mins.

Arroz Con Pollo

by Chef Danie (@chefdanie)



  • 1 ½ to 2 lbs of chicken quarters (legs & thighs, with skin)

  • 1 cup La Lechonera Mojo Criollo (regular or natural)

  • 2 teaspoons of olive oil

  • 1 small jalapeño, diced

  • 1 red bell pepper, diced

  • 3 large garlic cloves, minced or paste

  • 1 tablespoon ground cumin

  • 2 cubes of chicken bouillon

  • 1 pinch of saffron

  • 2 tablespoons of adobo seasoning

  • 1 tablespoon of paprika

  • 1 tablespoon of tomato paste

  • 1 ¼  cups of long-grain white rice

  • 2 ¼  cups of water

  • ½  cup of frozen peas

  • ½  cup of green pigeon peas

  • ¼  cup of chopped fresh cilantro (save some for garnishing)

  • lime wedges or slices (for serving) 



  • Clean chicken using a wash of water & vinegar (or lime/lemon juice) & remove any extra fat that you would not like.

  • Once washed, place the chicken into a bowl and pour in the La Lechonera Mojo Criollo Marinade. Let marinate in the fridge for a minimum of an hour (or overnight).

  • In a large skillet, heat the olive oil on medium to high heat. Once oil is hot, add the chicken pieces, skin-side down and cook for 5-7 minutes or until golden brown. Avoid overcrowding the pan, as this will steam the chicken and prevent the skin from getting crispy. Cook in batches if necessary. 
    Flip the chicken pieces and continue cooking until all sides are evenly browned. Then transfer the chicken to a large plate and let sit so that all the juices may redistribute.

  • Using the reserved fat in the pan, add the onions and bell peppers to the skillet and sauté on medium to high heat for 6 to 8 minutes (or until onions are translucent).

  • Once onions and bell peppers are cooked, add the peas, garlic, spices, jalapeño, tomato paste, and half of your cilantro to the pan. 
    Stir to combine and cook for an additional minute (or until fragrant). 

  • Stir in the rice and evenly mix with spices, onions, bell peppers, and cilantro. Continue cooking rice until it is golden brown (or fragrant) for about one minute.

  • Spread the rice mixture into an even layer and place the browned chicken pieces, along with any juices, over the rice mixture. 

  • Pour in your water and bring liquid to a high simmer (a gentle boil), cover tightly with a lid, and cook for 20 minutes or until the rice has absorbed the liquid fully and the chicken is cooked through (cooking temperature for chicken is 165 degrees Fahrenheit). 

  • [OPTIONAL] Remove lid from skillet and cover with aluminum foil and place in a preheated oven at 375 degrees for 5 minutes. Remove the foil and allow the mixture broil on high for an additional 5 minutes or so to crisp up the chicken.

  • Garnish with remaining chopped cilantro and serve with wedges of fresh lime.