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Adobo is a Spanish word that means marinade, sauce or seasoning and is used as both a verb and a noun. That's because in some cuisines adobo refers to a blend of spices while in other cuisines it references a method of cooking that uses an acidic marinade. Adobo started in Iberia, Spain and then also became popular in Portugal before moving on to the Caribbean, Latin America and the Philippines.

In the Dominican Republic and Puerto Rico, adobo may be used dry or wet. A wet adobo is often made into a marinade or wet paste with garlic, olive oil, salt, pepper, and something acidic, like lime or orange. As a dry adobo, it's a spice rub.

A savory seasoning, adobo is a key seasoning in Spanish Caribbean and Latin American kitchens and is traditionally used to season and/or marinate chicken or fish.

 While we carry a Mexican inspired Adobo Seasoning our Adobo Lime Rub has more of a Puerto Rican influence that is used more as a dry rub and is generously added to meat and seafood before grilling or frying.

In this hand blended adobo, none of the spices dominate but instead create a delicate balance for maximum taste. While many adobo marinades call for the addition of citrus juices, for this seasoning blend we have already added some lime zest for more flavor when used as a rub. We like this Adobo Lime Rub best on chicken, lighter seafood like tilapia and salmon. It also adds some unexpected flavor to steamed and roasted vegetables and we’ve also had some great success using it on red or white potatoes.

As a rub we like to liberally shake this seasoning onto the meat and then "pat" it in evenly onto both sides. For chicken we recommend 1 tablespoon of seasoning per lb of meat and for fish about ½ that amount (you can always add more if you feel the dish calls for it).

We recommend that for chicken after seasoning place the chicken in the fridge for at least 2-4 hours (and we’ve gone up to 24 hours) and for fish do not let the seasoning set for more than an hour before cooking for maximum flavor. You can apply this as a dry rub or apply with a little olive oil. Either way we like to add a squeeze or two (or three) of fresh lime juice to bring the lime zest to life and that really takes this seasoning over the top!

Hand blended from cumin, garlic, fennel, lime zest, black pepper, salt, coriander, Mexican oregano, rosemary and thyme.

If you’re a fan of Latin American spice blends then you may enjoy our Manzanillo Mexican Seasoning, Barbacoa Rub, Recado de Bistec and Chimichurri Seasoning.


Related Blog Posts
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Deeper into the Mediterranean Diet - Spain
Make the Most of Dried Lemon, Lime and Orange Peel
The 66 Best Seasonings & Spices for Chicken



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Showing comments 1-5 of 11 (Next 5) Click Here to see all comments
1. Caroline on 6/22/2014, said:

I used this rub on sockeye salmon that I grilled, and the flavors were great - kind of 'tamed' the salmon. I rubbed the salmon first with XVOO, then sprinkled on the Rub, then squeezed fresh lime over it - it sat in the refrigerator for an hour. Good stuff!
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2. Anonymous User on 4/19/2014, said:

Great rubbed on heavy on a pork roast and then slow cooked.
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3. Donald J on 3/20/2014, said:

Liked it.... Some will, some won't .... But good stuff!
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4. David on 6/9/2013, said:

Great earthy tones, but lacks the strength of fresh tart lime I was expecting. Over all it's a good rub for chicken, beef and pork. Tastes great in jerky snack sticks
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5. Anonymous User on 4/10/2013, said:

Excellent on chicken, very flavorful. I use it with olive oil on chicken breasts, grill on a gas grill (Weber) in a rotesserie basket until golden (about 22 minutes).
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