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EveryMasala

Rubs and barbecue

Adobo seasoning

A Caribbean and Latin American all-purpose dry rub of garlic, oregano and pepper.

Adobo in Spanish-speaking countries refers to a marinade or dry rub. The Latin Caribbean version is a pantry blend of garlic powder, onion powder, oregano, black pepper and salt, sold in shakers and used on almost everything.

What goes in

Garlic powder: 24%24%Salt: 24%24%Oregano: 18%18%Black pepper: 12%12%Onion powder: 12%12%Cumin: 6%Turmeric: 6%17parts

Parts by volume of the whole spice. The ring shows each part's share.

Made step by step

Each drawing shows the operation for that step. Ratios and timings differ from house to house; this is one traditional-style way.

  1. Step 1: Blend Measure the powders into a bowl.
  2. Step 2: Grind Crumble the dried oregano by rubbing it in your palms.
  3. Step 3: Blend Mix evenly and sift for a smooth texture.
  4. Step 4: Rest Rub on meat and rest for an hour or overnight.
  5. Step 5: Bloom Bloom a spoon in hot oil as a base for rice dishes.
  6. Step 6: Store Store in a shaker jar.
  7. Garlic powder: 24%24%Salt: 24%24%Oregano: 18%18%Black pepper: 12%12%Onion powder: 12%12%Cumin: 6%Turmeric: 6%
    Finished Adobo seasoning, by share.

Name and meaning

The word adobo comes from Spanish adobar, to marinate. It means different things in different places. In Mexico it is a chilli sauce, in the Philippines a vinegar and soy stew, and in Puerto Rico a dry rub.

Use

It seasons meat, rice and beans, fried plantain and fish. Many families add cumin, turmeric, achiote or lime. Brands differ in salt level.

Where it is used

Roast porkFried chickenRice and beansFish

The spices in it

Black pepperBite.CuminThe dried seed of a small parsley-family herb, used whole or ground in many world cuisines.TurmericThe dried rhizome of a tropical ginger relative, prized for its golden color and earthy bite.

Also part of it, and being written: Oregano (Herb.), Garlic (Powder.).

More on EveryMasala

🇮🇳 India and 5 moreBlack pepper The dried fruit of a climbing vine, the world's most traded spice.Sharp and pungent · Hot and fiery

Sources and further reading

About this page

Original text and drawings by the EveryMasala desk, written with AI assistance and checked against the sources above. The shares are an illustrative, traditional-style ratio, not a standard: every family and maker blends differently. If we have something wrong, tell us.

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

The weekly digest

Every Monday: seven spices you may not know, what is cooking this week, and one blend explained step by step.