We like to think that marinades impart flavor, but in truth most contribute only moisture and salt, while the fresh tastes of herbs and citrus are lost in the cooking process. The solution? Toss the meat with all those great flavors after it’s cooked. This sauce is pure spicy-lemon-garlic flavor; it can also be served on the side. Traditional salsas are vegetable-based, but more and more, Mexican cooks are expanding their horizons and creating sauces like this one, a variation on a Caribbean mojo sauce. Thanks to travel, immigration, and the Internet, Latin and South American cuisines are becoming better known in Mexican cities.