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Adobo Seasoning — What It Is, How to Use It, and Where to Buy It
Adobo seasoning is one of the most misunderstood spice blends in home kitchens. Some people think it is a sauce. Others think it is a single spice. In reality, it is the foundation of Latin American and Caribbean cooking — and once you understand it, you will use it every single day. What Is Adobo Seasoning? Adobo is a dry seasoning blend rooted in Puerto Rican, Dominican, and broader Caribbean cuisine. The word comes from Spanish and refers to a blend of spices — typically garlic, oregano, black pepper, cumin,... Read more...
16 Mesh Black Pepper vs Regular Pepper — What Is the Difference?
If you have ever wondered why competition BBQ pitmasters swear by "16 mesh" black pepper, or what makes it different from the stuff in the grocery store grinder, you are about to find out. What Is 16 Mesh Black Pepper? Mesh size refers to the grind. Higher mesh numbers = finer particles. Lower mesh numbers = coarser chunks. 16 mesh means the pepper goes through a sieve with 16 openings per inch — resulting in uniform, coarse pepper granules roughly the size of sand grains. Regular grocery store black pepper... Read more...
Garlic Jalapeño Seasoning — 5 Quick Ways to Use It
Garlic and jalapeño is a combination that does not need introduction. It is on tacos, in salsas, mixed into mayo, rubbed on chicken thighs, and folded into cornbread. Garlic Jalapeño seasoning brings all of that into a single bottle. What Does Garlic Jalapeño Seasoning Do? It does one thing perfectly: adds savory heat with a garlic backbone. Unlike hot sauces or fresh jalapeños, a good garlic jalapeño seasoning gives you the flavor without the liquid, so you can use it anywhere — dry rubs, soups, rice dishes, eggs, or mixed... Read more...
Chimichurri Seasoning — Argentine Herb Dry Rub for Grilled Meat
Chimichurri is Argentina's answer to every question. Steak? Chimichurri. Grilled chicken? Chimichurri. Vegetables? Chimichurri. But most people only know the fresh herb sauce version. The dry seasoning is where the real magic lives. Fresh Chimichurri vs Chimichurri Seasoning Fresh chimichurri is a sauce — parsley, garlic, olive oil, vinegar, red pepper flakes, oregano. It is bright, acidic, and designed to cut through fat. Chimichurri seasoning is a dry blend of the same flavor profile but in seasoning form. You can use it as a rub before cooking or finish meat... Read more...
Best Steak Seasoning — What Makes the Difference
When you are buying steak seasoning, you are really buying confidence. The confidence that your cut is going to taste incredible, that the flavors will develop a beautiful crust, and that you will not overcomplicate something that does not need complication. What Makes a Great Steak Seasoning? The best steak seasonings are simple: salt, black pepper, and garlic. That is it. Anything else is noise. But here is what separates good from great — the grind size, the ratios, and the quality of each ingredient. Salt: Kosher salt penetrates deeper... Read more...
Chimichurri Seasoning vs Fresh Chimichurri — Which to Use When
Chimichurri is one of the world's most versatile condiments — but most people only know one version. There is fresh chimichurri (the sauce), and there is chimichurri seasoning (the dry blend). They are different tools for different jobs. Here is when to use which. Fresh Chimichurri — The Traditional Argentine Sauce Fresh chimichurri is a vibrant green sauce made from fresh parsley, oregano, garlic, red pepper flakes, and vinegar blended with olive oil. It is chunky, bright, herbaceous, and acidic. It is the traditional condiment for grilled meats in Argentina... Read more...
Best Rub for Brisket — What Pitmasters Use
A good brisket rub is the foundation of competition BBQ. It is not an afterthought. It is not a way to hide meat — it is a way to enhance it. Get the rub wrong and no amount of smoke or time will fix it. What Makes a Great Brisket Rub? Pitmasters across Texas, Kansas, and the Carolinas have spent decades perfecting the formula. A great brisket rub needs: Salt: For flavor and crust formation (the "bark") Pepper: Coarse grind, for texture and bite Garlic: For depth Brown sugar (optional):... Read more...
How to Season a Steak Like a Pro — The Complete Guide
The difference between a good steak and a great steak often comes down to one thing: seasoning. Not sauce, not butter, not fancy plating. The right seasoning, applied the right way, transforms beef from dinner into an experience. When to Season Your Steak This is where most home cooks mess up. Season your steak at least 40 minutes before cooking — or up to 24 hours in advance. Why? Salt draws out moisture from the meat's surface, which then reabsorbs back into the meat along with the seasonings. The result:... Read more...
Best Chicken Adobo Recipe — The Puerto Rican Way
Chicken adobo is the most forgiving, most flavorful weeknight dinner that comes from Puerto Rican kitchens. It is also deceptively simple. Here is the authentic recipe. Ingredients 2-3 lbs chicken thighs or breasts 3 tablespoons San Felipe Adobo (or homemade adobo) 2 tablespoons olive oil 1 large onion, sliced 4 garlic cloves, minced 1 cup chicken broth 1/2 cup green olives (optional but traditional) 2 tablespoons sofrito (optional) Salt and pepper to taste Instructions Step 1: Season chicken pieces generously with San Felipe Adobo on all sides. Let sit for... Read more...
Best Adobo Recipe — Puerto Rican Classic From Scratch
If you want to cook like they do in Puerto Rico, you start with adobo. It is the foundation of Caribbean cooking — on meats, beans, rice, and everything in between. Here is the classic recipe and why San Felipe Adobo makes it even simpler. What Is Adobo? Puerto Rican adobo is a dry seasoning blend built on garlic, oregano, black pepper, cumin, and a touch of salt. It is the everyday workhorse of Caribbean kitchens — applied generously to whatever is cooking. Classic Adobo Rub Recipe If you want... Read more...
16-Mesh Black Pepper — The Coarse Grind That Changed BBQ
If you have ever wondered why competition BBQ pitmasters are obsessed with a specific grind of black pepper, this is it. 16-mesh coarse black pepper is the gold standard for rubs, and here is why. What Is 16-Mesh Black Pepper? Mesh refers to the grind size. 16-mesh pepper is coarse — larger than table pepper, smaller than coarsely cracked. It is milled to a specific size that holds up to high heat, releases flavor slowly, and creates that iconic black bark on smoked meats. If you use powdered pepper, it... Read more...
Cuban Seasoning — What It Is and Why Every Kitchen Needs It
Cuban seasoning is the flavor backbone of Caribbean and Miami kitchen cooking. But what exactly goes into it, and how is it different from just using salt and pepper? What Is Cuban Seasoning? Cuban seasoning, also called "aliño" or "seasoning blend," is a foundational mix rooted in Caribbean and Cuban culinary tradition. The core is garlic, oregano, black pepper, and cumin — built to work on almost everything: rice, beans, pork, chicken, seafood. The Flavor Profile Cuban seasoning is warm and earthy, with strong garlic presence and oregano backbone. It... Read more...