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Adobo SeasoningAdobo seasoning is used in many Latin countries such as Cuba and other areas of the Caribbean, as well as Central and South American countries including Mexico as well as the Philippines. The word adobo is actually a Spanish word meaning marinade, sauce or seasoning and was imported from the world of Spanish cooking to other Latin countries and finally to the United States and speaks first to a technique of enhancing the flavor of foods with certain ingredients. Although there are basic herbs and spices in common to all of these for creating a rub, some add other ingredients such as orange juice and lime juice are added to create a marinade.
There are many variations of this basic recipe, the measures used rather teaspoon, tablespoons, cups, etc., are based on how much you want to keep on hand. Adobo Recipe ¼ cup paprika 3 tablespoons ground black pepper 2 tablespoons onion powder 2 tablespoons dried Mexican oregano 2 tablespoons ground cumin 1 tablespoon chipotle chili powder 1 tablespoon garlic powder Mix thoroughly and store in an air tight container. Makes about 1 cup Adobo can be used to season tacos, guacamole, meat for chili, and beans and vegetables. For some great sections on herbs and spices some great references are: • The Spice and Herb Bible – Second Edition by Ian Hemphill with recipes by Kate Hemphill • Field Guide to Herbs & Spices by Aliza Green • Herbs & Spices – the cook’s reference by Jill Norman • The Contemporary Encyclopedia of Herbs & Spices – Seasonings For The Global Kitchen by Tony Hill • Cajun Clark’s Cookbooks
Specialty Seasoning Mixtures
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