Lodo Red Adobo
Our Lodo Red Adobo is one of four adobos we make, which includes La Plata Peak, Caribbean and a salt-free Mexican. We handcraft this tasty seasoning by mixing chile powder, Spanish paprika, salt, black pepper, shallots, Mexican oregano, minced green onion, cumin, cloves and arrowroot.
Chile powder, Spanish paprika, salt, black pepper, shallots, Mexican oregano, minced green onion, cumin, cloves and arrowroot
“What is an adobo?” We hear this question quite often at the shops. The definition from most sources describes a dish of marinated vegetables and meat or fish served with rice. The Philippines are most often given credit for the dish, although Mexico has a long history of adobo making. Digging a little deeper, we found that the word adobo comes from Old Spanish word adobar, which means to stew. Because marinating vegetables and meat or fish is a common everyday process, this opens up a world of opportunities. The basic difference with an adobo style marinade is that vinegar is always used as the tenderizer.