Mojo Rising

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.