Once I married a Puerto Rican woman, my food became what we call a little Korican, and that’s what this sauce is all about. I learned this recipe from my mother-in-law, Dolores Alicea, aka Doe or Lola. Let me tell you, the best Puerto Rican restaurant in town is her house! When I tasted her turkey lechon at our first Thanksgiving together, it was all over for me. The bright flavors, the spiciness from the garlic, the tanginess from the vinegar—everything was new to me. From the moment I tasted her sauces, I knew I had to learn how to make them. I never put vinegar in my marinades until I met Lola, but I understood why cooks put alcohol in marinades, and this is similar: it tenderizes and accentuates the flavors. Now, her cooking is part of my DNA. I had to add it to my arsenal of kitchen techniques, but of course, I made a few changes to kung fu it.