“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.” -Illyanna

• 2.8oz (79g) glass container 
• Ingredients: Garlic powder, black pepper, oregano buds, turmeric, cumin
• Tasting notes: Citrus, summer sun, Mar Chiquita Beach 
• Spice blend collaboration with Illyanna Maisonet
• Cook suggestions: roasted chicken, barbecue and grilled seafood

About Illyanna Maisonet

Illyanna is the first Puerto Rican food columnist in the country, and she's a classically trained cook. She has dedicated her career to documenting Puerto Rican recipes, including her family's, and preserving the Puerto Rican diaspora's disappearing foodways through rigorous, often bilingual research. She is a James Beard Award winner and her work has been featured in Bon Appetit, Food & Wine, Saveur, Eating Well, Food 52, SF Chronicle and The Takeaway podcast. 

Photos and information provided by Burlap & Barrel