“Pavochon, both the word and the dish, is one of Puerto Rico’s many Spanglish creations,” says writer Illyanna Maisonet. “A mash-up of pavo for turkey and chon for lechón, it’s become the centerpiece of a Puerto Rican Thanksgiving. Come November, supermarket shelves across Puerto Rico hold all the classic components: cranberry sauce, stuffing, dinner rolls. The diaspora became accustomed to these items Stateside and brought them back to the island—which could be how pavochon was born.” Serve it with Maisonet’s Cornbread and Salami Dressing. Note: Achiote paste is essential for getting a deep burnished color and extra rich flavor all over the turkey.