Illyanna Maisonet, the James Beard Awardwinning food writer, cookbook author, and the first Puerto Rican food columnist in the U.S., collaborated with us on this personal, deeply flavorful blend.
This is one ofthree blends we developed with Illyanna as part of a collection inspired by her Puerto Rican family and upbringing in Central Californiaa reflection of the bold, vibrant flavors she grew up with.
She says, Just like every family has their own way of making coquito and arroz con gandules, each family has a personal blend of adobo seasoning spices: turmeric for deep color, oregano for deep flavor, and garlic for deep soul! Adobo seasoning has endless possibilities as an addition to dry rubs and wet marinades. Use it for roasted chicken, barbecue, and grilled seafood.
