Nov 15, 2011


This is yet another necessary ingredient for cooking Latin foods.  It is what we call a dry-rub. It is easy to make and will also decrease the clutter in your spice cabinette, since it combines 8 of the most commonly used spices.  You can season just about anything with this; meats, fish, soups, beans, stews, etc.  Just mix and store in an airtight container to maintain freshness.  


  • 4 Tbsp garlic powder
  • 4 Tbsp onion powder
  • 1 Tbsp + 1 tsp ground pepper
  • 4 tsp dried oregano
  • 2 tsp dried parsley
  • 2 tsp cumin
  • 2 tsp paprika
  • 4 tsp sea salt
Note: You can buy adobo in any supermarket but you will also get some additives that you may not want and it's easy enough to make it yourself. Also, another common ingredient in latin cooking is sazon with culanto which I didn't include because not every recipe requires it and not everyone likes to use it.  However, if you do use it be careful when you buy the goya sazon because they have MSG.  My favorite is made by badia or La Flor.  I like to  double or even triple this recipe for faster prep time on my meals since I use it for almost everything. This makes about makes almost 1/2 cup (200 ML)

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