The term “adobo” is used around the world to refer to any number of spice blends, marinades, and sauces. The word itself derives from the Spanish verb “adobar,” which essentially means to marinate or season, so it’s no surprise that it can be used in lots of different ways to describe lots of different seasonings and foods.
Cuban Adobo represents our take on one of the all-time classics. This blend can be used as a dry rub for any number of grilled meats like steak, chicken, and pork, or as the basis for a wet marinade. It’s full of garlic, herbs, and citrus, rounded out with salt, pepper, and spices like cumin, coriander, and annatto. Plus a little bit of sugar for sweetness and caramelization.
To use it as a dry rub for grilled meats, simply pat it on about an hour before grilling to allow for maximum penetration, and then brush with oil just before cooking. For a wet marinade, combine a few tablespoons with some fresh orange and lime juice, oil, and extra chopped fresh herbs. This is particularly wonderful for making Cuban mojo roast pork shoulder, which can then be thickly sliced for delicious Cubano sandwiches.