NEW ORLEANS (WVUE) – For many Cuban families in Louisiana, Christmas means gathering for a traditional lechon, a pig roast that serves as the centerpiece of their holiday celebration.
Vivian Nieto, owner of Churro’s Cafe in Metairie, said the Cuban tradition parallels Louisiana’s French Acadian cochon de lait but uses distinct seasonings and preparation methods.
“The Cuban use, basically, is the garlic, the naranja agria, and salt,” Nieto said. “If you don’t add anything else, that would be perfect.”
Traditional mojo marinade starts with citrus and garlic
The marinade, called mojo, always starts with garlic and citrus, specifically bitter orange juice known in Spanish as naranja agria. Nieto adds cumin and oregano to the base mixture…