LoDo Red Adobo
Our Lodo Red Adobo is only one type of adobo seasonings we make, the others include La Plata Peak and salt-free Mexican. “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.
Chile powder, Spanish paprika, salt, black pepper, shallots, Mexican oregano, minced green onion, cumin, cloves and arrowroot
Flavor of LoDo Red Adobo
This chile-based seasoning is bittersweet, peppery, oniony, sweet-herbed, and earthy with medium heat.
Uses of LoDo Red Adobo
Visit website for adobo sauce recipe or try as a seasoning on vegetables, fish, chicken, beef, and pork.