La Plata Peak Adobo Spice

For a Latin adobo marinade: combine 1 tablespoon of the spice blend with 1/2 cup orange juice, 1/4 cup lime juice, and 1/4 cup olive oil. Let steak, pork, or chicken marinate in it before grilling for the fullest flavor.

As a dry rub, it's just as versatile: season steak, pulled pork, or shredded chicken for tacos, burritos, fajitas, or chimichangas. Sprinkle it directly onto skirt steak right before it hits the grill, or work it into pulled pork or shredded chicken well before cooking so the flavor has time to settle in.

La Plata Peak is the fourth-highest mountain in Colorado, named for the silver deposits once found in the surrounding area. La Plata translates to silver, though the name has nothing to do with the spice itself, we just liked the idea of naming a bold, distinctive blend after one of our home state's biggest peaks.

What's inside is a smokier, spicier take on classic Caribbean-style adobo, built on toasted onion, garlic, cumin, Mexican oregano, and a mix of chile powder and crushed red pepper for that added heat. It lands around a 4 on a 10-point heat scale, present but never overwhelming, so it works as comfortably in a marinade as it does sprinkled straight onto a steak.

La Plata Peak Adobo Spice FAQ

What is adobo seasoning?

Adobo is a classic Latin American and Caribbean spice blend traditionally used as a dry rub or the base for a citrus marinade. Ours adds a bit more heat and smoke than the traditional version, built on toasted onion, garlic, cumin, and Mexican oregano.

How spicy is La Plata Peak Adobo Spice?

It sits around a 4 on a 10-point heat scale, noticeably spicier than a traditional mild adobo, but still mild enough to use generously without overwhelming the dish.

How do I make adobo marinade from this spice blend?

Combine 1 tablespoon of the spice blend with 1/2 cup orange juice, 1/4 cup lime juice, and 1/4 cup olive oil. Marinate pork, chicken, steak, or fish in it before grilling.

What foods pair well with adobo seasoning?

Skirt steak, pulled pork, and shredded chicken are the classics, whether served in tacos, burritos, fajitas, or chimichangas, or grilled and served on its own.