When you’re ready to dig into tostones or plantain fritters, some like them plain with a dash of adobo. And some—like me, hi—want to dip every single one into a bowl of garlicky mojo sauce.
In this Abuela Cooking 101, we look how to make mojo. This simple sauce takes 5 minutes and goes with just about everything: grilled meats, fried yuca, your favorite steamed vegetables, and, of course, a big plate of hot, golden-brown tostones.
For another quick and easy way to make mojo—Cuban style—check out Ana’s Cuban Yuca Con Mojo. But today, we’re making mojo the Boricua way.