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
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
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.
[…] What are the differences between all-purpose adobo and sazón? 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. via […]