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In Puerto Rico, "mojo" is a herb sauce of finely chopped cilantro or parsley with salt, plenty of crushed garlic and olive oil. Black pepper, butter, grated onion, vinegar and any citrus fruit can also be added. It is commonly used on the island as a marinade for chicken roast and a dip for "tostones", fried cassava, and sometimes mashed with "mofongo". Puerto Rican Chef Jose Enrique mojo mixed with papaya and avocado topped on fish has become a part of Puerto Rican gastronomy.