Good stuff, Adobo seasoning.

DeathGrip

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Everyone should have this in their spice stash. It's a blended salt and is good on just about anything I've tried it on. A shake on your burgers really makes them better. Add some to your chicken batter to wake up fried chicken. A dash on your morning eggs, perfect. Really good on porkchops grilled or pan fried.

Pick up some in just about any grocery and enjoy.

Goyo makes good products, Try their Mojo marinade also. It's also great with grilled chicken or fish. Add some to pulled pork for a really good change and skip the BBQ sauce.
 
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We've been regular users of their products - primarily their canned beans and chickpeas - for many years, but we're going to be doing our part to turn the boycott into a BUYcott by trying the rest of their offerings. With just the two of us, there's not that much we can actually use, but our supermarket has a bin near the exit for food donations and I can guarantee they'll be seeing a lot of Goya products there in the future.

Definitely going to look for that adobo seasoning on our next visit.
 
The sugar packet foil packs I use are the Goya "sazon", which is an great mix of spices - a heavily red looking blend that goes great in anything and everything "stewy"; a different blend than the "adobo", which is a pale yellow granulated salt/garlic/onion mixture which as OP and others agreeably say is a nice addition as well.
 
I've not heard of this nor seen it in the stores I frequent, but I'll be searching for it -I'm always game for excellent seasonings.

Thanks for posting,
Andy
 
The first time I ate adobo was in Olongapol, Phillipines, 1971. It was one of the tamest things I ate there, balut anyone?

There is always adobo in our spice rack and the Goyo brand at that.
 
The first time I ate adobo was in Olongapol, Phillipines, 1971. It was one of the tamest things I ate there, balut anyone?

There is always adobo in our spice rack and the Goyo brand at that.

Useless trivia: Adobo seasoning isn't used in Filipino adobo (which I love).

And a hearty no-thanks to balut.
 
The first time I ate adobo was in Olongapol, Phillipines, 1971. It was one of the tamest things I ate there, balut anyone?

There is always adobo in our spice rack and the Goyo brand at that.
But no patis?

Ah, Olongapo...and the sweet smell of the (banned) River!
 
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