How to make Latin dry all-purpose adobo seasoning and sazón

All-purpose adobo and sazón are staples in Latin cooking. Everything from chicken, beef, pork and even fish can be seasoned with either of these seasonings.

I love the adobo for chicken, beef when it’s stewed. The sazón is great on anything fried, if you ask me, like pork chops, breaded fish. But, I must emphasize that every cook does things their way so you may find all sorts of recipes created with either or.

What are the differences between all-purpose adobo and sazón?

All-purpose adobo makes chicken taste like chicken. Especially the dry mix like the one in this recipe. Sazón on the other hand is a savory flavor that’s distinctive and Caribbean. Goes well with tomato and peppers.

Arroz con pollo (locrio) for example, is a dish where you can mix both if you’d like to. I also love to use both when I am cooking my fried pork chops.

Adobo is amazing when seasoning a large pork shoulder and roast it until it’s tender and falling apart. 

In reality, the differences are the mix of the spices used in each. Sazón has an orange like color because of the use of annatto. Which by the way adds a smooth smoky flavor too.

You must experiment and see for yourself when it comes to all you can cook up with both of these seasonings, you really can’t go wrong with either. Until this day I am still experimenting with them and don’t see an end in sight!

Latin All-Purpose Dry Adobo

Classic Latin all-purpose adobo dry seasoning and sazón. Two must haves in our kitchen pantries!

4 from 2 votes

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Course: How to, Main Course, Seasonings

Cuisine: Caribbean, Cuban, Dominican, Latin, Latin Fusion, Mexican

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Prep Time: 5 minutes

Cook Time: 0 minutes

Servings: 30 tbs

Ingredients

• 1/4 + 1tbs cup garlic powder
• 1 tbs ground oregano
• 1/2 tbs turmeric
• 2 tbs kosher salt
• 1 tbs black pepper
• 1/2 tsp paprika

Instructions

• Mix all ingredients together. Mix well and store for up to 6 months for optimum freshness.

Video

Latin Dry Sazón

Classic Latin seasoning with a strong Caribbean flair with its added Annatto spice making itself felt and seen with it's beautiful orange color.

3 from 2 votes

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Course: How to, Seasonings

Cuisine: Caribbean, Cuban, Dominican, Latin, Latin Fusion, Mexican

Keyword: adobo goya copycat, baked tilapia, best homemade adobo, best homemade sazon, Dminican sazon recipe, Dominican sazon recipe, dry latin sazon, easy sazon, easy sazon recipe, homemade adobo goya, homemade sazon, how to make sazon, how to make sazon at home, how to make sazon goya at home, I love adobo, I love sazon, latin seasoning, quick sazon recipe, sazon, sazon goya, sazon goya copycat

Prep Time: 5 minutes

Cook Time: 0 minutes

Ingredients

• 2 tbs coriander
• 2 tbs ground cumin
• 2 tbs garlic powder
• 2-1/2 tbs annatto
• 2 tbs turmeric
• 2 tbs oregano
• 1-1/2 tbs onion powder
• 2 tsp black pepper

Instructions

• Mix all ingredients together. Mix well and store for up to 6 months for optimum freshness.

Video