Miami's Barbaro Mojo Takes People's Choice at Jungle Jim's Weekend of Fire 2026

MIAMI - Rezul -- Barbaro Mojo, the Miami-based Cuban mojo hot sauce brand, came home from Jungle Jim's International Market's 15th Annual Weekend of Fire (July 25-26, Fairfield, Ohio) with four honors, including the festival's top attendee-voted award:

• 1st Place, People's Choice: Piñazo (pineapple and Carolina Reaper)
• 2nd Place, Best Hot Sauce: Matanza (Carolina Reaper and habanero)
• 2nd Place, Best Hot Specialty Sauce: Best Day Ever (mango, habanero, and Carolina Reaper)
• 3rd Place, Best Booth

The brand also presented the Inferno Taco Challenge eating contest in the festival's Arena of Fire, with custom 3D-printed trophies for the three winners.

Weekend of Fire brings roughly 400 hot sauces to the floor across three tasting sessions, with winners decided by judged flavor categories and an attendee People's Choice vote.

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Unlike mojo-flavored sauces, every Barbaro Mojo sauce is built on a mojo criollo base, the citrus and garlic marinade at the center of Cuban cooking, with peppers added for heat. The line runs from the everyday-medium Jalabáo to the Carolina Reaper-driven Matanza, and has now earned 16 awards across six national competitions, including the Scovie Awards, the Fiery Food Challenge, the International Flavor Awards, ZestFest, and Old Boney Mountain's Hot Summer Night, where the brand was ranked 19th Best Small-Batch Hot Sauce Company in the world.

"People's Choice means the most to us because it's voted by the people actually tasting everything on the floor. We brought Cuban mojo to Ohio and Ohio voted for it. Qué bárbaro," said Mario Cruz, founder of Barbaro Mojo.

Full results are on the festival's official page at https://junglejims.com/weekend-of-fire/ and the brand's complete award record is at https://barbaromojo.com/pages/awards

About Barbaro Mojo: Founded in Miami by Mario Cruz, Barbaro Mojo makes small-batch Cuban mojo hot sauce: citrus-forward, garlic-forward sauces built on the traditional mojo criollo base and made for Cuban food, from lechón asado to a Cuban sandwich.