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Mojo Cubano: The Most Garlic You’ve Ever Eaten

Posted by on March 28 2012 in Featured, Recipe

When you love something, really love something, you can never have enough. I feel this way about a lot of things — primarily food and alcohol-related, of course — and I definitely feel this way about garlic. So I was obviously thrilled when my friend, Vanessa, who was giving me a Cuban cooking lesson (! best night ever, and there are more recipes where that came from) mentioned, “You like garlic, right? I bought plantain chips and I really wanted to make this dipping sauce for them…it’s basically just pure garlic and it’s one of my favorites.”

Turns out this is one of the easiest recipes ever, and yeah, it does pack a punch. If you’re one of those people who is averse to “smelling like garlic” (personally, I never understood those people) this is probably not the snack for you. I’ve been cruising the Cuban recipe sites (normal) and it looks like many of them use a version of this as a marinade or sauce for all kinds of dishes. Whatever, we like this as a straight-up dip for our fried plantains. Hardcore eaters.

Mojo Cubano Dip

A LOT of garlic — about 4 heads, or 40 cloves. You read that correctly; not 4, 40.
A LOT of good olive oil
Lime juice
Salt & pepper

First of all, preheat your over to 325°F.

Well, now it’s time to go Rumplestiltskin-mode on this garlic. Instead of spinning straw into gold, you’ve gotta turn about 40 whole cloves into a nice, peeled, minced pile. It seems daunting, but you can get through it.

When you’re all finished spinning your garlic into gold — or, garlic cloves into teensy pieces of garlic as the case may be, it will be glorious. It should look something like this:

See that garlic press sitting in the background? Forget about it. Useless. Just chop forever with your knife.

Once you have your mounds of garlic ready, dump them into a shallow baking dish. Cover them with the olive oil. I don’t have an exact amount for you, just make sure it’s all the way covered, or else the garlic will burn. After you’ve covered the garlic in oil, add salt and pepper. You can sprinkle in more to taste later.

Stick the pan in the oven and bake for about 25-30 minutes. Peek in a few times to make sure the garlic isn’t burning.

After you remove the dip, let it cool for just a few minutes, then add a healthy dose of lime juice. Some other Cuban recipes I looked at called for sour orange juice, but we didn’t have that here, and Vanessa’s family has always just used lime, so I’m sticking to that.

Taste and adjust salt, pepper, and lime as necessary. Pour into a bowl. Serve with delicious plantain chips, which you can find in the “ethnic food” section of most grocery stores, or maybe also in the chip aisle, and of course at any Hispanic market.

Now, enjoy! Try not to dwell on the fact that you’re basically eating straight olive oil as a dip. It’s good for your heart.

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5 Responses leave one →
  1. March 28, 2012

    This is ridonkulous and amazing. For our next project, let’s recreate the entire Endless Simmer recipe index, but add 40 cloves of garlic to every dish.

  2. March 28, 2012

    Garlic Gone Wild?

  3. March 28, 2012

    This dip looks delicious! What is better than roasted garlic and oil! Thanks for sharing.

  4. Galway Girl permalink
    April 3, 2012

    I’m going to make this for sure.

  5. Dustin permalink
    July 27, 2014

    Two things. First, garlic roasted for this long is not crazy strong. It gets sweeter and mellower as it roasts. Second, there’s no way I’d EVER bother chopping it all, even in my Cuisinart. I just smash the cloves with a knife to get the papery shell off and throw it in the roasting/baking pan. Once it’s done cooking, i smash the garlic more with a fork, which takes about one or two minutes. Way easier.

    Most importantly, this stuff is SO GOOD! Thanks for posting.

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