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La Havana Restaurant
lasberry Posted at 2008/01/04 7:22am reply to

Posts: 9
I went for New Year's to La Havana (South Congress, across from St. Edward's University) and they had an increible "El Vegetariano" plate that was Vegan, with Yucca w/mojito (garlic sauce), Mushroom Spinach empanada, black beans, rice, Maduros or Tostones (Plantain). It was incredible and huge, even though not cheap ($15) but oh what the heck, I can do it once a year! Oh! I "watered" it with some very good Margaritas!
Craig? Posted at 2008/01/04 2:18pm reply to

Posts: 1796
yum that sounds good.  I'll have to give this place a try.
bpmojo Posted at 2008/01/04 8:42pm reply to

Posts: 655
the mojito sauce isan't vegetarian I think, but I don't remember
lasberry Posted at 2008/01/05 2:11am reply to

Posts: 9
Yes, it's vegan. Here it goes:
Cuban Mojo sauce recipe
courtesy of Cocina Cubana/ Pascual Perez/ Sonia Martinez/

The authentic mojo is made with juice from sour oranges. It still has that little orangy taste, but its very acid and tart. You can come close by mixing equal amounts of freshly squeezed orange juice with lime juice (*). If you live in areas with large concentration of Latinos you will probably find bottled Mojo (Goya brand makes one) or their produce department might have the slightly bumpy, thick skinned sour oranges. This recipe makes one cup.

1/3 cup olive oil
6 to 8 cloves garlic, thinly sliced or minced
2/3 cup sour orange juice or lime juice
(or equal portions orange juice and lime juice)
1/2 tsp ground cumin
Salt and freshly ground black pepper, to taste

Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and lightly toasted. Don't let it brown or it will be acrid tasting, just about 30 seconds should do it.

Add the sour orange juice, cumin and salt and pepper. STAND BACK; the sauce may sputter. Bring to a rolling boil. Taste and correct seasoning, if needed

Cool before serving. Mojo is best when served within a couple of hours of making, but it will keep for several days, well capped in a jar or bottle, in the refrigerator.

Use with Cuban sandwiches, boiled yuca, grilled seafood and meats, fried green plantain chips, etc.

I have seen recipes for mojo using cilantro in it, but that is not traditional to Cuban Cuisine.

(*) I prefer to add more lime juice than orange, as I like it very tart.

I will try to make it too!!
jen Posted at 2008/01/05 10:16am reply to

Posts: 1075
awesome.  thanks for posting that recipe!
allyson Posted at 2008/01/05 10:39am reply to

Posts: 39
Jeff and I went here once and I thought it was great.  I always seem to forget about it.....thanks for reminding me!
Mandrew Posted at 2008/01/05 11:28am reply to

Posts: 163
Pretty sure Mojo and mojito sauce are slightly different in their preperation.  
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