Boycotting Goya? Chef Jami Erriquez shares some simple recipes to make your own sazón and adobo spice mixes.

By now you’ve probably heard: Goya’s CEO Robert Unanue received backlash after praising President Trump, leading to calls to boycott the company (see trending hashtag #goyaway). While many of us are still scratching our heads as to why he felt the need to announce his love publicly, some Goya consumers have been throwing away products or trying to find alternatives. 

Related Post: Recipe of the Month: Al Carbón’s Arroz Con Pollo

An idea came to me: What did our grandparents or our great-grandparents use before Goya’s Sazón? I flipped through a few vintage Puerto Rican and Cuban cookbooks and after endless YouTube videos and sorting through recipes, I found my perfect blends.

Make a big batch of homemade sazon and adobo and share it with friends and family. 

(And please do not throw away any unopened Goya products. Donate them to your local food banks or churches.)

Adobo

1 cup garlic powder
1 cup onion powder
½ cup dried oregano (optional)
½ cup black pepper
¼ cup kosher salt
2 tablespoons turmeric

Mix all the ingredients together well in a large mixing bowl. Store in an airtight container.

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Made my own Sazon.

A post shared by Jami Erriquez (@the_lost_floridian0418) on

Sazón 

1 cup ground annatto 
¼ cup garlic powder  
¼ cup onion powder
¼ cup kosher salt
2 tablespoons cumin
2 tablespoons coriander  
1 teaspoon oregano 

Mix all the ingredients together well in a large mixing bowl. Store in an airtight container.

Related Post: How to Make Chef Louie Estrada’s Ropa Vieja

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