Watch Now: We Figure Out How Shakey’s Makes Their Iconic Mojos

November 9, 2016

Article and recipe originally published on July 6, 2014. We’re republishing this post because we added a video.

Shakey's Mojos Food Hack Breading Sauce
Let’s be honest here—it ain’t the pizza that’s the best part of Shakey’s menu—it’s the mojos. These spuds are iconic, a trademarked specialty of the international chain, that has helped cement their status worldwide as a reliable place to dine. Recreating these mojos at home was always incredibly difficult- how do they get their distinct flavor? How does the breading get a crispy coating that gets delightfully soggy in parts?  Finally, we’ve decided to hack these golden potatoes, to get the answer everyone’s been looking for, and in our experiments, found flavor and texture that’s identical to the real thing.

Shakey's Mojos Food Hack Breading Test1

We were definitely comprehensive on this one, experimenting on virtually every supermarket breading in our test kitchen, until we achieved the right consistency. You can tell some coatings were thinner than others, others less golden, and upon trying them, others didn’t have the same garlicky, savory kick to them. After a few tests, we found that Ferna breading mix was the definite winner, a breading so similar to the one on the mojos, that we were convinced the Philippine branches use their mix.

Shakey's Mojos Food Hack Breading Test2Shakey's Mojos Food Hack Breading Test3

What makes mojos even better are the classic Garlic and Ceasar dips that come with every serving, and when hunting down a recipe, we came across the Lady’s Choice salad dressings that we are certain Shakey’s uses. For their Zesty Caesar, they use Lady’s Choice Classic Caesar, and their Garlic Ranch is definitely Lady’s Choice Ranch Dressing. If you’ve always been a fan of these classic deep-fried spuds, then you’ll be more than satisfied with this recipe. We think this might be our best hack yet.

Shakey's Mojos Food Hack

Food Hack: Shakey’s Mojo’s & Dip


Total Time: 30 minutes
Yield: 4 servings


  • 4 potatoes, sliced into 1/4” rounds
  • 2 packs Ferna all-purpose breading mix
  • 2 eggs
  • 1/4 cup water
  • cooking oil, for deep frying
  • Lady’s Choice Caesar or ranch dressing


  1. In a bowl, whisk together eggs and water. Set aside.
  2. Clean potatoes and slice into 1/4” round, then put them straight into the egg-water mixture to soak.
  3. Heat oil until 350 degrees F.
  4. Coat potato slices with breading and deep fry in batches for 3-4 minutes. Drain in kitchen towel after to absorb excess oil.
  5. Transfer to serving plate and serve with either Caesar or ranch dressing.

Note: Mert’s Chicken Breading comes close, so this can be used as substitute for the breading mix. You can fry it longer to have a softer/mushier texture.

Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

3 comments in this post SHOW

3 responses to “Watch Now: We Figure Out How Shakey’s Makes Their Iconic Mojos”

  1. Marie says:

    The Kusina Master recipe specifically states its source as

  2. Ferine says:

    I swear I’ve read this before, and turns out that this is a “recycled”
    article from 2014:

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