-   RECIPES  -

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

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


  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.



  • Neapolitan Style Pizza Dough

  • Mojo Marinated Skirt Steak

  • EVOO

  • Shredded PepperJack Cheese

  • Hatch Fire Roasted Green Chilis

  • Peppadew Peppers

  • Grilled Cherry Tomatoes

  • Mike's Hot Honey

*This pizza is bursting with Flavor & Heat which is balanced out with a sweetness from the final touch of Mike's Hot Honey. My test people were like 'what is on this pizza!' everyone loved it!


  1. Prepare Neapolitan Style dough (preferably 48 hours before)

  2. Marinate Skirt Steak in Mojo for 4 hours

  3. Grill Steak to Medium Rare

  4. Cut Cherry Tomatoes (season w/salt & pepper) in half and grill in the leftover juices on the flat top grill where the steak cooked.

  5. Roll out dough to 14', brush dough with EVOO, add the PepperJack Cheese evenly on top of the dough

  6. Add the Hatch Fire Roasted Green Chilis

  7. Add the chopped Pappadew Peppers

  8. Bake Pizza in Propane Outdoor Pizza Oven (approx 4 minutes)

  9. Remove pizza and add Grilled Skirt Steak

  10. Add The Grilled Cherry Tomatoes

  11. Top with Mike's Hot Honey & Serve!


  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

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.

Roasted Mojo Pork Shoulder



  • 1 pork shoulder 6 to 8 lbs.

  • 1 bottle of La Lechonera Mojo Criollo

  • ½ tablespoon of salt

  • ½ tablespoon of black pepper


  • Marinate: Place pork shoulder in gallon ziplock bag or marinating bowl. Pour La Lechonera Mojo Criollo in bag or bowl until it is completely covered. Place in the refrigerator and marinate overnight for best results. If you don't have time try at least 4 to 6 hours.

  • Cook: Take meat out at least 30 minutes prior to cooking. Season with salt and pepper. Adjust oven rack to lower-middle position and preheat oven to 275°F. Line a rimmed baking sheet with a double layer of heavy-duty aluminum foil. Place pork and juices on top and fold up foil, crimping to seal loosely but making sure that there is room for air to circulate inside. Place in oven and roast for 3 hours. Fold back foil, increase oven temperature to 325°F, and continue roasting, basting pork with pan juices occasionally, until pork shows almost no resistance when a metal skewer or knife is inserted into it and the surface is crackly and brown, 2 to 3 hours longer. Remove pork from oven and let rest for 10 to 15 minutes.

Steak Fajitas 




  • 1 lb flank steak, or meat of choice

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

  • 2 tablespoons olive oil

  • 1 garlic clove, finely minced

  • ½ teaspoon chili powder

  • ½ teaspoon cumin

  • ½ teaspoon hot pepper flakes

  • ½ teaspoon black pepper

  • ½ teaspoon salt

  • 8 flour tortillas (8 inch)

  • 2 small sweet green or red peppers 

  • 1 - 2 onions, enough to mix with the peppers



  • Slice steak into long thin strips.

  • Add steak strips to a large bowl. Pour La Lechonera Mojo Criollo into bowl until meat is completely inundated in the marinade and cover. Let it sit for 4 to 6 hours or as long as overnight.

  • Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.

  • Cut onions in half lengthwise and slice into strips, cut your peppers into strips.

  • In large non stick skillet over medium high heat, heat 2 tablespoons of olive oil.

  • Add onions, sweet peppers, garlic, chili powder, red pepper flakes, salt and black pepper stirring for 3-4 minutes, until veggies are softened; transfer to a bowl and set aside.

  • Add chicken or beef to skillet, cook, stirring for 4-5 minutes or until they lose their red color.

  • Return onions and peppers to skillet; stir for about one minute.

  • To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping. Usually served with Rice, your choice of beans, and lime wedge.

BBQ Mojo Ribs




  • 1 bottle of La Lechonera Mojo Criollo

  • 2 racks of baby back pork ribs (4 lbs)

  • 1 bottle of your favorite barbecue sauce



  • Remove the silver skin from the underside of the ribs by sliding your fingers under the thin membrane and pulling it off. 

  • Place ribs in a single layer in a large roasting pan.

  • Pour Mojo La Lechonera over ribs until completely covered, then cover tightly with heavy-duty foil.

  • Place the roasting pan into the oven and bake until the ribs are tender, about 1 hour & 15 minutes. 

  • Preheat the grill to medium heat. Grill the ribs on each side for 15 minutes, watching and flipping when necessary, for 30 minutes total.

  • Mix equal parts barbecue sauce and La Lechonera Mojo Criollo in a separate container in order to baste the ribs. Baste ribs with mojo barbecue mixture the last 10 minutes. (The sauce goes on at the end because it is sugar based and you don't want to burn your ribs.) 

  • Let the racks rest 5 minutes before slicing into individual ribs and serve along with extra sauce.



Mojo Chicken Flatbread 




  • 1 bottle of La Lechonera Mojo Criollo

  • 1 large flatbread or naan, or 2 small

  • 2 tablespoons extra virgin olive oil

  • ½ cup shredded mozzarella cheese (or any other favorite cheese such as goat cheese, brie or monterey jack for a spicier version)

  • 1 boneless skinless chicken breast, pounded to ½ inch thickness

  • ½ avocado, sliced or diced

  • ½ red pepper, diced

  • 1 tablespoon packed cilantro leaves, roughly chopped

  • ½ teaspoon crushed red pepper flakes (optional)

  • ½ teaspoon rock salt

  • ½ teaspoon cracked pepper



  • Marinate chicken with La Lechonera Mojo Criollo overnight or at least 4 to 6 hours. Make sure it is completely covered. Take out 30 minutes prior to cook time.

  • Preheat oven to 350 degrees. Cook your mojo marinated chicken in a pan or skillet on the stove, over medium-high heat, for about 3-4 minutes each side or until cooked through. You can also cook it on a grill if you prefer. Dice chicken and set aside.

  • Brush flatbread with olive oil. Sprinkle with shredded cheese. Top with chicken, and red peppers. Place on a lightly greased sheet of foil and bake on the oven rack for 10-15 minutes until cheese is completely melted.

  • When flatbread is finished baking, top with avocado, cilantro, crushed red pepper flakes, rock salt, and cracked black pepper. Drizzle with extra virgin olive oil and serve immediately. Add ingredients such as onions, mushroom, or mojo-bbq sauce to make it your own!