This classic Cuban seasoning sauce is a wonderful marinade for meat, fish, poultry, and vegetables. Not only is Ana Menéndez an award-winning journalist and author, she is also a wonderful cook. In a fun and informative article Ana wrote about Cuban-American observances of Thanksgiving, she recalls that when she was a small child, “Roast pork was the centerpiece of the annual Thanksgiving meal celebrated by a Cuban immigrant family, bound together by common memories and hopes. As the years passed, the gatherings became smaller, culinary tastes changed, and turkey nudged the pig off the table.” Whether preparing a whole fifty-pound pig or a small turkey, marinating the meat in mojo before roasting is essential. Every family has its own way of preparing mojo criollo. Ana has been kind enough to share her recipe with us. This amount of sauce is enough to marinate a whole turkey. If marinating a pig, double or triple the recipe.