Longtime readers of this humble food blog, the stalwart Saboscrivnerinos, know I am obsessed with condiments and sauces, to the point that I will plan entire meals around certain ones and check grocery stores wherever I am for new condiments I might not be able to find back at home. I occasionally take breaks from restaurant reviews on this blog to occasionally highlight grocery store finds in a recurring feature called Grocery Grails, and that got a spinoff of its own, another recurring feature called Cutting the Mustard, where I review different mustards.
Earlier this year, I was introduced to a whole new line of sauces I’ve never seen for sale before, and I was actually encouraged to review them on my blog. A foodie friend with impeccable taste and a job in marketing gave me the sauces to try. He told me that if I like them, they would be grateful if I reviewed them, but if I don’t like them, I’d be under no obligation. No money changed hands, just a few bottles of sauce. I’ve always taken pride in maintaining the independent status of this food blog, not taking any kind of quid pro quo in exchange for good reviews, and I’m not about to start now. I’m no influencer-for-hire, just a guy who loves to try new foods and tell people what I think of them. As a result, I was stoked to sample some new sauces, free from any conflicts of interest or ethical worries, and even more stoked that they were good enough to feature in a Grocery Grails segment. (In fact, two of them are mustard-based, so this is also an official Cutting the Mustard column!) So here we go!
BarbaCuban sauces (https://barbacuban.com/) are the creation of the BarbaCuban himself, Jose Juarez. Back in 2015, he appeared on the Live with Kelly and Michael show and won the title of “America’s New Grill Star,” a nationwide contest sponsored by the show. The secret to his BarbaCuban Sandwich success was his 455 Sauce, a tangy, creamy blend of three “M”s: mustard, mayo, and mojo criollo, the marinade that brings citrus and garlic flavors to so many Cuban pork and chicken dishes. Now you can buy it, along with all of his other condiments and sauces, on the website.
The BarbaCuban website showed me that 455 Sauce is named after the engine block of Jose’s GTO convertible, which was a mystery to me until just now. But I have been enjoying both the regular and hot 455 Sauces for months now, using them for everything from chicken marinades to dips for fries to the base for chicken salad, cole slaw, and honey mustard salad dressing. As I’ve shown in my previous Cutting the Mustard columns, I consider myself a mustard aficionado and connoisseur, and BarbaCuban 455 Sauces have been a terrific, versatile addition to my condiment collection and my mustard museum.
Here are the ingredients for the hot 455 Sauce. I finished the bottle of the regular version a while back and recycled it already, but I’m sure it is very similar, minus the smoked ghost pepper powder:
Here is the hot 455 Sauce accompanying a platter of chicken salad sandwiches I made on nice, fresh Cuban bread from the legendary Alessi Bakery in Tampa, the subject of my review from last week. I pulled every morsel of meat off one of those gigantic mutant Costco rotisserie chickens and mixed it with chopped cornichons, pepperoncini peppers, and sun-dried tomatoes, raisins, a good bit of hot 455 Sauce (where I would normally use mayo and some other kind of mustard), worcestershire sauce, and pretty much every herb and spice in my spice drawer.
Here’s that hot 455 Sauce again, served with a grilled cheese sandwich with homemade pickled onions on sourdough bread, with chicken sausages on the side. It’s a ridiculously versatile condiment — definitely the spiciest of the six BarbaCuban sauces I sampled, but creamy enough to be a great ingredient and/or dip for anything, in a way most conventional mustards aren’t unless you mix them up with mayo or something like that. Mr. Juarez has already done that mayo-mixing for you!
Ketchup might be the most popular condiment in the United States, but it still has a polarizing reputation. People either like ketchup or hate it. I like it fine, but only for certain applications: burgers, fries, onion rings, and making a glazed crust for meatloaf. I do most of my grocery shopping at Aldi, so I have no problem buying private labels and store brands, but for ketchup, I must admit I’ve always been a Heinz loyalist. Nothing else ever tastes or feels quite right. I’ve been to some restaurants that serve “house-made” ketchups, and I always steel myself for something that tastes like Christmas — chefs going hard with cinnamon and cloves, either too thick or too thin and never quite right.
But anyway, BarbaCuban makes Ram Air Red Zesty Ketchup, and it immediately won me over: a non-Heinz ketchup I have been using exclusively for months. Having these new sauces in my life, and especially this spicy ketchup, has inspired me to order more fries than I ever did before, and to bring them home from restaurants, untouched, just so I could reheat them in my toaster oven and use them as a Ram Air Red Zesty Ketchup delivery system. I also make a legendary meatloaf, so of course I have been brushing it on to form that sweet, tangy, sticky glazed crust. Even if Heinz is the industry standard, this is the disruptor everyone has been waiting for without ever realizing it: a more complex flavor than Heinz with a pleasing amount of heat, but simple enough that it will still enhance all your old favorites without overpowering them.
Here are some Sidewinder fries (maybe my favorite kind of fries) that we brought home from St. Johns River Steak and Seafood earlier this summer, just so I could enjoy them with the Ram Air Red Zesty Ketchup.
These are the ingredients, which include orange, grapefruit, lemon, and lime juices, Spanish olive oil, smoked salt, smoked paprika, and smoked ghost pepper powder. Yowza yowza yowza!
Here are some onion rings and fried avocado nuggets from two different restaurants we visited on a recent trip out of town, which I have yet to review. If you can guess where we got these, I’ll be impressed, and I may have to think of some kind of prize for the sharp-eyed Saboscrivnerino. But as good as they were at their respective restaurants, they were even better heated back up with BarbaCuban condiments:
My absolute favorite of all the BarbaCuban sauces was the 4 Barrel BBQ Sauce (below left). I always love barbecue sauce as a condiment, and not just on barbecued meats. I know Mr. Juarez, the BarbaCuban himself, is a grill-master, but I don’t even own a grill! It’s too damn hot and humid to spend any time outside nine months out of the year, so I know I wouldn’t get my money’s worth. But that didn’t stop me from pouring that 4 Barrel BBQ Sauce on anything and everything over the last couple of months, while trying to make my one bottle last.
It is thinner than a lot of sticky, thick, gloopy commercial barbecue sauces, but so much more complex-tasting. It has the most inspired ingredients I’ve ever seen in a barbecue sauce, including bourbon, Cuban coffee, tamarind extract, worcestershire sauce (bringing some nice umami funk from anchovies), ghost pepper, and guava, mango, pear, pineapple, lemon, and lime juices. All those amazing ingredients and NO high fructose corn syrup? Now that’s what I call barbecue sauce!
The BarbaCuban 4 Barrel Barbecue Sauce is so delicious, you could put this on vanilla ice cream! I didn’t, but I would have if I ever kept vanilla ice cream in the house.
Next up, the BarbaCuban Havana Gold Barbecue Sauce is a combination of the mustard and mayo-based 455 Sauce and the brilliant 4 Barrel Barbecue Sauce. It was sweet, tangy, a little spicy, a little creamy, and so good. While I dipped plenty of things in it (see two photos above), I decided to use it to glaze a bone-in, spiral-sliced ham I bought on sale at Aldi after Easter. I only ever treat myself to whole hams when they are discounted after holidays, which makes me both a good Jew and a bad Jew at the same time! I’m here all week, folks! Tip the veal! Try your waitress!
Here’s the before picture:
Here it is, post-slatherin’ with BarbaCuban Havana Gold BBQ Sauce:
And here it is, hot and sweet and sticky and crackly, right out of the oven. Our home smelled like heaven, and this ham tasted like it too. Since I’m the only one here who eats ham, I froze a lot of it to save for later, specifically for the next time I make Cuban sandwiches at home.
So that is an excellent segue to the last, but definitely not least, the BarbaCuban 90 Miles to Mojo Marinade, Mr. Juarez’s excellent version of mojo criollo, that citrusy, garlicky Cuban marinade so perfect with chicken and pork. I follow a long, involved, labor-intensive Binging With Babish recipe to make my own mojo criollo from scratch when I want to make roast pork for homemade Cuban sandwiches, inspired by the delightful movie Chef. It yields one of the most delicious meals ever, but it’s quite a process. As a result, I’ve tried several store-bought mojo marinades over the decades, and most of them are pretty lousy. In fact, I’ve only ever found two I liked, and this 90 Miles to Mojo Marinade is one of them. Here are the ingredients:
I took this photo today, in fact — oven-roasted chicken thighs, marinated overnight in 90 Miles to Mojo Marinade, and served with seasoned black beans and homemade pickled red onions.
I do a lot of meal prep for the week on Sundays, and these are going to be my work lunches for Monday, Tuesday, and Wednesday, alongside salads and fruit. They are going to be great. The whole house smells so good! I made sure to save plenty of the 90 Miles to Mojo for the next time I bring home a pork tenderloin to make Cuban sandwiches. Here’s hoping it will save me a ton of money and prep time, compared to making my own scratch mojo criollo. And I already have sliced ham ready to thaw, with that BarbaCuban Havana Gold glaze on it.
Over the last few months, since my friend introduced these sauces to my life, I’ve been keeping my eyes peeled to find them at retail. I shop for groceries at a lot of different stores in and around Orlando, but I have yet to see them at Publix, Aldi, Winn-Dixie, Fresh Market, Sprouts, Whole Foods, Trader Joe’s, Target, or Walmart. Right now, my advice is to take the plunge, treat yourself, and order them on the BarbaCuban website: https://barbacuban.com/. If you’ve ever read anything I’ve written about food before, you know I’m a nerd who gets enthusiastic about recommending things I have enjoyed. I wouldn’t tell you to seek these out if I didn’t like them, trust me. I did, so now I’m tellin’ you. Call me a saucy boy if you must, but your meats, your carbs, your friends, and your mouth will thank you if you trust me!