We are proud, honored, and excited to showcase the winners of the 2021 World Food Championship and
La Lechonera online recipe contest. It was a difficult decision but the winners of the Golden Tickets and a spot at the Main event are Chef
Adrienne Vradenburg, Amy Freeze, and Michelle O'Guin Check out their creative and inspiring recipes:

Cumin-Cracked Pepper Mojo Tri-Tip with Charred Poblano Salsa and Smoky Black Beans

Recipe and photo courtesy of Chef Adrienne Vradenburg


Cumin-Cracked Pepper Mojo Tri-Tip:

  • 1/2 cup La Lechonera Natural Mojo Criollo Marinade

  • 2 tablespoons olive oil

  • 2 tablespoons Hoisin sauce

  • 2 -3 pound Trimmed Tri Tip Steak

  • 1 tablespoon cumin

  • 1 tablespoon fresh cracked pepper

  • 1 tablespoon sugar

  • 1 tablespoon kosher salt

  • 1 teaspoon smoked paprika

  • 1 teaspoon granulated garlic powder

  • 1 teaspoon red pepper flakes

  • 1 cup oak wood chips soaked in water


Smoky Black Beans:

  • 2 tablespoons unsalted butter

  • 2 cans of Black Beans (drained)

  • 1/2 cup La Lechonera Natural Mojo Criollo Marinade

  • 1 teaspoon chicken bouillon seasoning

  • 1/4 cup water

  • 1 teaspoon Liquid Smoke

  • 1/4 cup cherry tomatoes- halved

  • 1 avocado- peeled, seed removed and sliced

  • 2 tablespoons cilantro- coarsely chopped

  • 2 tablespoons Queso Fresco cheese


Charred Poblano Mojo Salsa:

  • 1/2 cup La Lechonera Natural Mojo Criollo Marinade

  • 1 charred Poblano pepper- skin and seeds removed

  • 2 Roma tomatoes

  • 1/4 cup cilantro

  • 1 serrano pepper

  • 2 garlic cloves- crushed

  • Juice of 1 Lime

  • 1 teaspoon sugar

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 tablespoon olive oil

  • 1 corn cob- corn kernels cut off

  • 1/4 cup red onions -diced



  • Grilled flour or corn tortillas


Cumin-Cracked Pepper Mojo Tri Tip:
On a large baking sheet, combine the La Lechonera Mojo Criollo Marinade, olive oil, and Hoisin. Place the Tri Tip into the marinade and evenly coat both sides of the steak. In a small bowl, combine the cumin, black pepper, sugar, salt, smoked paprika, garlic powder, and red pepper flakes. Generously rub the mixture onto both sides of the tri tip. Cover and marinate in the refrigerator for at least 2 hours. Remove from the refrigerator and allow the meat to come to room temperature (about 45 minutes). During this time, prepare the Charred Poblano Salsa and Smoky Black Beans(see recipe below). Arrange a charcoal grill for indirect grilling, by placing the hot coals on one side of the grill. Add a 1/2 cup soaked oak chips to the coals. Place the tri tip on the grill (fat side up) over indirect heat. Insert a meat thermometer into the thickest part of the meat, close the lid and place the vent holes directly over the steak. After about 15 minutes, add the additional 1/2 cup of oak chips to the coals. Cook over indirect heat until the meat registers 135 degrees F (about 25-30 minutes). To do the reverse-sear, move the tri tip over direct heat and sear each side for 1 minute. Remove the tri tip from heat and transfer to a cutting board. Tent with foil and allow to rest for 10 minutes. With a sharp knife, cut against the grain fibers of the meat and cut into 1/2 inch thick slices.

Charred Poblano Salsa:
In a food processor, add the La Lechonera Mojo Marinade, poblano, roma tomatoes, cilantro, serrano, garlic, lime juice, sugar, and salt. Pulse until well-combined and some larger pieces of fresh tomatoes remain. Pour into a medium bowl and set aside. In a small pan, heat the olive oil over medium-high heat. Add the onions and saute for 1-2 minutes or until lightly browned. Next, stir in the corn kernels and saute until lightly browned. Add the sauteed onions and corn to the salsa; mix until well-combined.

Smoky Black Beans:
In a cast iron skillet, melt the butter over medium-high heat. Add the beans, La Lechonera Mojo Criollo Marinade, chicken bouillon, water, and Liquid Smoke. Stir often and bring to a boil; reduce heat and simmer for 10 minutes. Remove from heat. Top with the fresh tomatoes, avocado slices, cilantro, and Queso Fresco.

Top the tri tip with a generous portion of the Charred Poblano Salsa, a side of the Smoky Black Beans, and toasted Tortillas (optional).

Cubano Espresso Rubbed Tenderloin with Citrus-Mojo Bernaise

Recipe and photo courtesy of Chef Amy Freeze



  • 1 c. Mojo for marinade

  • ½ c. espresso powder

  • 2 TBSP Brown Sugar

  • 2 tsp salt

  • 2 tsp ground black pepper

  • 2 tsp Garlic Powder

  • 2 tsp Onion Powder

  • 4 Tenderloin Filets

  • 1/2 c. Mojo for Bernaise Sauce

  • ½ c. Butter

  • 1 TBSP minced garlic

  • 1 TBSP fresh horseradish

  • 1 TBSP lime juice

  • ½ tsp salt

  • 7 chives-minced

  • 2 tsp Dijon Mustard



  1. Marinate tenderloins in mojo for at least 2 hours, preferably overnight

  2. In a shallow pan, combine rub ingredients and whisk to combine. Dredge each tenderloin filet in the rub and set aside

  3. Brush grill with oil

  4. Sear filets on all sides

  5. Reduce heat (if using gas) or move to outer edges (if using charcoal) and allow steaks to continue cooking to an internal temperature of 140 degrees.

  6. Allow to rest for 10 minutes before slicing.

  7. For the sauce: Heat mojo to boiling and allow to reduce by half.

  8. Add butter, garlic, and horseradish. Allow butter to melt. Whisk in remaining ingredients and keep warm while filets rest. Whisk to keep sauce from separating. Serve over sliced filets.

People's Choice Winner

Mojo Steak Burrito Bowls

Recipe and photo courtesy of Chef Michelle O'Guin


*Recipe coming soon