Most of the foods we eat – even among those of us for whom eating is a career – pass our lips and leave not even a fleeting memory. Most foods.
But then there are those that linger not just on our tongues, but in our minds. Perhaps by association of a time or place or person, or simply by the power of their own deliciousness. Somehow these foods take on another life for us.
Like Cuban-style mojo sauce – sweet and sour and tangy and refreshing with just a tiny hint of heat. It’s similar to a salsa, but so much more refreshing. Cuban mojo generally consists of minced garlic, onion and parsley that are mixed with sour orange juice, lime juice, olive oil and a hit of cumin. Traditionally, it is used to marinate pork or for dipping chips, such as plantains.
Pair it with something big and bold – roasted potato wedges dusted with paprika. It’s a perfect combination.
This Sept. 21, 2015 photo shows mojo sauce with roasted paprika potatoes in Concord, N.H. This dish is from a recipe by J.M. Hirsch. (AP Photo/Matthew Mead)Mojo Sauce with Paprika Potatoes