Blind Tasting: bottled mojo marinade with chef Miguel Massens (Goya, Badia, Conchita, Publix, etc.)

There are lots of Cuban-style mojo marinades to choose from. Which is best? Cuban-American chef Miguel Massens has worked in world-class restaurants, including Daniel in New York City and The French Laundry in Napa Valley. Miguel was the opening Chef de Cuisine of acclaimed chef Norman Van Aken's Miami restaurant Three. In addition, Miguel has worked in Spain (Arzak, Quique Dacosta, Casa Gerardo) and Mexico (Quintonil). Forbes called him one of "9 Chefs to Watch in Miami" in 2018 and Zagat included him on a list of "8 Under-the-Radar Chefs in Miami." Now, in what is unquestionably the highlight of his culinary career, Miguel has joined us for a DADE Blind Tasting video on mojo marinade. An essential marinade in Miami, Cuban-style mojo has its roots in Spain. After an overview of what goes into the stuff, Miguel tastes several varieties of bottled mojo that you can find in grocery stores (along with one curveball that's not actually Cuban-style mojo at all) and ranks them from best to worst. Our contestants: Goya, La Lechonera, Conchita, Lawry's, Publix, Badia and Iberia. Watch to find out who came out on top. Support Pan Con Podcast and the rest of DADEmag.com on Patreon:   / dademag   Follow chef Miguel Massens:   / miguelmassens   Follow DADE: Support DADE on Patreon:   / dademag   Facebook:   / dademag   Instagram:   / dadeig   Twitter:   / dadetweets