Take this recipe for camarones al mojo de ajo, or shrimp in garlic sauce, from Esteban Castillo’s cookbook Chicano Eats. The whole dish comes together in about 15 minutes (and it’s tastier ...

Slowly whisk in cooled garlic oil until emulsified. 3. Transfer half of the mojo mixture to a small bowl and stir in cilantro, jalapeño, 1 teaspoon salt and 1/4 teaspoon pepper; set aside mojo ...

Heat oil and garlic in a small saucepan over low heat, stirring often, until tiny bubbles appear and the garlic is fragrant and straw-colored, 3 to 5 minutes. Let cool for at least 5 minutes.

Using the first bowl of mojo, baste chicken, then flip chicken and baste the second side (use all of first bowl). Cover and continue to cook until leg-thigh joint registers 165 F, about 15 minutes ...