Spain: A traditional pickling and preserving marinade utilizing paprika, oregano, garlic, and vinegar.
Puerto Rico: A dry or wet rub of garlic, oregano, salt, black pepper, and olive oil or vinegar used on meats like pork and chicken.
Mexico: A rich, red paste or sauce made from ground chiles (such as ancho or guajillo), garlic, and vinegar used for braising or marinating.
Philippines: A distinct cooking process where meat or seafood is simmered in vinegar, soy sauce, garlic, and black pepper.