I had noticed the same thing and also that they never specify which Sazon Goya they use. In the stores here and on the website there are 6 varieties, con culantro y achiote, con azafran, con cilantro y tomate, etc. I wonder which one they use and which ones folks on this thread use. I use the cilantro y tomate variety in my homemade chili and some soups.
I use the Adobo Light by Goya (light blue top), 50% less Sodium and I use it whenever I need a garlic salt/pepper/oregano mixture, all purpose seasoning (which is alot). Its very good.
Not really unless you are allegeric to it..
Lots of Chinese restaurants put MSG in their food, and lots of foods have it.
I always look for it, as it gives me a headache. That seems to be a common side effect.
Good link. My MD SIL would rather people use it instead of salt, unless of course, they are allergic to it.
Well it’s my Badia that as the MSG. Is that a bad thing?
No MSG in my seasoning according to the label.
The MSG is too much. A lot of Goya products are like that. Puts me straight to sleep.
All this talk about the Adobo spices prompted my dinner this evening.
Thick cut pork chops seasoned with my Adobo Lemon spice, with marsala wine.
Reduced the sauce and drizzled it over the pork chops with peach slices and blueberries, with some Dolmas as a side item.
And yes, TJ, I waited until the picture was taken to eat![;)]
Looking at my jar of Goya Adobo with Lemon, ingredients listed are:
Salt, tricalcium phosphate (to prevent caking),granulated garlic, citric acid, tropical lemon flavor, oregano, turmeric.
No MSG in mine.
I use it for a general catch all seasoning… For salads, soups, broiling chicken, broiling steaks, etc.
I thought I had the one with cumin, but am out of it.
I use that one when I make chili.
Yep Doggy, that red 40 does sound kinda skerrry! I use soy sauce mixed w/ pickled jalapeno juice for beef, chicken, and pork.
The Goya site has 60 recipes. I still want to know what my Roadfood buds use it for.
My boyfriend is half Puerto Rican and we use both Adobo and Sazon (one or the other, depending on what’s in the house) in what he calls Puerto Rican style beef stew. It’s stew meat simmered with onions and bells peppers, some diced tomatoes, a can of tomato sauce, some water, a few potatoes, a bit of Sofrito (Goya makes this in jars), and a big dash of Adobo or a Sazon packet. It justs adds seasoning to any dish, mostly a salty flavor.
The beef stew is served over rice, which was so strange to me when I first had it, because there’s potatoes in it, but man! it’s good stuff.
Thanks for the links Roossy! Looks like there are diff kinds of Adobo. Mine is w/ pepper. What do you cook with yours?
I would say that you are on the right track. I think that it works as an all purpose seasoning, much like a dry rub. Try it on roast chicken or pork.
While on this topic, I have something similar called Sazon Goya. It is a bright orange box. According to the box, it can be used for just about anything. …And I mean everything!! You should really read what it says on the outside of the box as the hype is pretty bold for its claims.
It is the ingredients that scare me though. It lists in the following order MSG, salt, dehydrated garlic, cumin, yellow 5, tricalcium phosphate, annotto, and red 40. [xx(]
Even though I say it scares me, I bet it would be an interesting flavor enhancer to paella. I have never used it though and it sits in the spice cabinet.
The Philippine cooks I worked with in the Navy made chicken and pork adobo. This was my first introduction to this term, but it is completely different from the stuff you have. The meat would be cooked in soy sauce, vinegar, garlic and onions. Great stuff. Serve it on white rice.
I keep the lemon pepper and cumin Adobo seasonings by Goya in my cupboard….
Here is a link I found from Badia with recipes…
Badia is headquartered in Miami.. I remember when they were just a tiny company…..
Their website has a wealth of information on it….
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