Ajilimojili - whimsical name for this Puerto Rican inspired sauce. Seemingly a blended word of ajo (garlic) and moje (sauce) But it is much more, in Cuba and the Mexican state of Tabasco, ajilimojili is a colloquialism for the Castilian Spanish intringulis, a hidden reason that is suddenly revealed, or the workings necessary to pull something off, or the key to making a difficult feat look simple.
We blend cilantro, green & red bell peppers, garlic, scotch bonnet peppers with olive oil and lime juice. This sauce is perfect for seafood, meats, chicken, pork even yuca or tostones.
Chimichurri - origin of the name of the sauce is unclear, one version is a curuption of an English name Jimmy McCurry. Another version for the name of the sauce comes from the Basque settlers that arrived in Argentina as early as the 19th century. According to this theory, the name of the sauce comes from the Basque term tximitxurri, loosely translated as "a mixture of several things in no particular order".
Our chimichurri sauce is a white & red wine vinegar based sauce using cilantro, red & green peppers, and various herbs and seasonings.
Jaimacan Jerk - One Origin theory is that Jamaican jerk sauce is actually African since the origins of jerk pork can be traced back to the pre-slavery days of the Coromantee hunters of West Africa. When the British invaded Jamaica in 1655 the Spanish colonists fled, leaving behind a large number of African slaves. Rather than be re-enslaved by the British, they escaped into Jamaica's mountainous regions where they mixed in with the local Taínos. Though Jamaican jerk sauce certainly was derived from African ancestry, it is something that was adapted and modified over hundreds of years as various cultures added their influence. From the start, changes had to be made since the Coromantee slaves found themselves in new surroundings on the island of Jamaica and were forced to use what was available to them. As a result, there was naturally a departure from some of the original spices used in jerk and new ingredients were added or substituted as necessary. One new addition to the recipe was the Scotch bonnet pepper, which is largely responsible for the heat found in Caribbean jerks.
EMBARGO GRILL Jamaican Jerk is a wet marinade and sauce with the main flavor profile of allspice (pimento seed) scotch bonnet peppers, habenero peppers, ginger, onions, garlic and many spices.
Embargo Grill features the distinctive and delicious tastes of the Caribbean, house made Sangria and local micro brews.
Satiate your appetite with ropa vieja (slow roasted beef), lechon (roasted pulled pork), churrasco (Argentinean style marinated flap steak), Jamaican jerk chicken & Brazilian-inspired mojo shrimp.
Enjoy Plantains served as Tostones, Maduros, Mariquitas de Platano and as Mofongo. Other tapas include Picadillo filled empanadas, ham & Swiss cheese croquettas, calamari served with citrus chili sauce & pollo wings layered with Caribbean BBQ and jerk sauce.
Tummy satisfying Planchas (sandwiches) include the cubano (classic Cuban pulled pork), medianoche (midnight favorite served with a yellow brioche bread), Elena Ruz (roasted turkey and guava puree) and our very own unique ropa dip (Caribbean twist on the French dip) & jerk chicken sandwich
Create your own Embargo Grill Signature Dish or select our flavorful Key West Bowl, Hurricane Bowl or Churrasco
Top your meal and tease your palate with our house-made sauces including chimichurri, mojo, garlic aioli, curry & Jamaican jerk.