Wednesday, May 11, 2011

Review of Goya brand Adobo Seasoning with Pepper

I wrote two Gather news articles today and a poem for AC, so instead of driving myself crazy trying to find a topic for "R", I thought I'd share a review I did on Goya's Adobo seasoning with pepper. I use it regularly, so what I've said still applies. In fact, while my son was staying with us, he discovered it and used it more than I ever had.

I first bought this seasoning because I had seen it recommended in a cooking newsletter I receive and then found it on sale and a discount market. I figured it was time to try it.

First of all, I don’t like garlic. There are things I’ll eat with garlic (garlic bread, Chinese garlic sauce, etc), but the taste isn’t predominantly garlic. But, if it tastes like I’m eating the clove itself, I don’t want it.

Anyway, the newsletter swore by this seasoning saying to use it generously in making hamburger mix for future use. All I can say is, “WOW!” And, that’s NOT a thumbs up. All I could taste was the garlic. I had to add more hamburger to the mix in order to dilute that garlicky flavor.

However, I had purchased a large container and I didn’t want to just not use it, so I have been using it in many things since that first erroneous effort. I will sprinkle it on hamburgers along with salt and pepper (I’ve yet to taste the pepper in this Adobo); I will dust my pot roasts with Adobo, salt and pepper before cooking; I season my hamburger or other meats before making gravy; I even add it to breadcrumbs before breading pieces of chicken for nuggets. I’m actually finding that I enjoy using it and enjoy the flavor it adds (now that I know to not be quite so generous!)

I’ve learned they have a new kind with lemon - I think I’m going to try that as well. I already use Lemon Pepper Marinade as a base coating before breading my pork chops and chicken, so I think Adobo with Lemon will only enhance that flavoring.

So, if you like garlic (or, even if like me, you’re not too thrilled with it), give Goya Adobo seasoning a try. You don’t have to use it heavily (or you can if you really like garlic), it accents what you’re making, you can get it without pepper, with orange peel, with lemon, hot and in low sodium as well. There are two sizes, so you don’t have to have the large size like I got.

Check out Goya for a variety of recipe ideas you can try with this truly versatile seasoning.


  1. I don't like garlic as in the clove itself, but love cooking with it. Garlic bread, garlic butter, garlic alfredo sauce. Mmm mm

  2. I'm a garlicolic...maybe I'd better give this a try!

  3. I love garlic, but not pepper, so the pepperless version sounds perfect for me.

    I’m blogging my way back from Z to A, and I’d love for you to take a peek at my “R” post: Right Here, Right Now..