The #1 brand of Latin all-purpose seasonings. GOYA® Adobo All-Purpose Seasoning with Pepper is the perfect blend of garlic, oregano, black pepper and Latin spices that adds quick flavor to any meat, chicken, fish and vegetables. A simple shake before cooking is all it takes.

Give your meals the best flavor with a simple sprinkle of GOYA® Adobo All-Purpose Seasoning with Cumin. A simple shake is all it takes! If it's Goya it has to be good! Salt, Cumin, Tricalcium Phosphate (Prevents Caking), Granulated Garlic, Black Pepper, Oregano, Turmeric.

Just sprinkle any of our vibrant blends, or our low-sodium versions over meats, poultry, seafood and vegetables before cooking.

What Does Adobo Seasoning Taste Like? In a word, delicious. In many more words: zesty, savory, tangy, salty, aromatic, and complex. Adobo creates a rich bite without being too earthy and brings out natural savory notes of other whole ingredients.

noun,plural a·do·bos. a Filipino dish of pork or chicken stewed in a marinade of vinegar, soy sauce, garlic, herbs, and spices; the national dish of the Philippines: The pork adobo we had in Manila may be the best meal I've ever had.

The best Latin cooks agree: Sazón GOYA® is the secret to great tasting food. All of our full-flavored varieties, or our salt-free version, are prepared to enhance the flavor and color of your dishes. Just tear open the packet and add to soups, stews, sauces, rice, and beans.

Vinegar Vinegar is the most important ingredient in adobo and the kind of vinegar used depends largely on the maker's taste but also the region they reside in. Among the most common vinegars used range from coconut to distilled white to sugar cane or even sugar palm.

Mexican adobo, like Spanish adobo, is often used as a marinade for meat and seafood. A protein marinated in adobo is referred to as adobada - you've likely seen the pork version on the menu at taco shops. Adobo can be thinned out with broth to make a sauce, turned into the base of a stew, or used as a condiment.

Adobo, a vinegar-based braise, is the Philippines's national dish. Every family has a different way of preparing it, but most agree it should be a delicate balance of salty, sour and sweet flavours.

It's widely used as a base seasoning for meats, fish, stews, sauces, beans, stock, vegetables, and it is always used in dishes such as pastelón, Its flavor profile is garlicky and salty - a great stand in for other poultry seasonings. This easy-to-make adobo seasoning can be made in less than 10 minutes flat.

In English, adobo means “vinegar-braised.” Evenly-cut chunks of meat are first seared in hot fat or oil until they brown. Braising liquids, such as vinegar and soy sauce, are then added, and the mixture is left to simmer over low heat.

When the Spaniards arrived, they saw how the Filipinos used vinegar to marinate their chicken, pork, and fish. The Spanish word 'adobar' refers to a marinade or pickling sauce. In his writings, Pedro de San Buenaventura labeled the Filipino version 'adobo de los naturales' – adobo of the natives. The name stuck.