At Compère Lapin, a Caribbean-European restaurant in New Orleans, a dish of hearty Braised Pork Neck Arancini is paired with a sour orange mojo dipping sauce. Here, the mojo, a Caribbean sauce typically made with sour orange juice, garlic, olive oil and spices, moves into a thoroughly modern translation. It highlights the bright acidity of the mojo, but tempers it in a creamy sauce. With so much innovation around sauces today, sour orange—and more broadly, mojo—offers big opportunity for flavor exploration.

Flavors on the Edge is an ongoing series that explores emerging ingredients poised to become high-impact flavor builders.