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 to make adobo from scratch:
- 6 tablespoons garlic powder
- 3 tablespoons dried oregano
- 2 tablespoons black pepper
- 2 tablespoons cumin
- 1 tablespoon salt
Mix well and store in an airtight container. That is it — now you have your own adobo blend.
How to Use Adobo
- Chicken: Coat chicken pieces generously, let sit 30 minutes, then roast or grill
- Rice: Stir adobo into the cooking water for yellow rice
- Beans: Season black beans or pigeon peas with adobo and sofrito
- Pork: Apply to pork shoulder before slow roasting — the classic lechón preparation
- Steak: Use adobo as a finishing seasoning after cooking
Why Use San Felipe Adobo?
Making adobo from scratch works, but you need all the individual spices. San Felipe Adobo has them pre-blended to the right ratio — no measuring, no guessing, just reach and shake. At $12.99 per bottle, it is cheaper and more convenient than buying five separate spices.