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Copycat Goya Adobo Seasoning

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**If you prefer to skip and watch my tutorial video, it gives you step by step instructions. Or you can scroll down for the recipe.**

I use Goya Adobo in just about every one of my Cuban recipes. It’s been a staple of Latin, South American, Hispanic, and Caribbean cooking for decades and it’s products have always been a staple of my pantry and my family’s pantry.

Ever since I started my blog and began sharing my recipes, I have been asked by a few followers if I had a recipe for homemade Goya seasonings. Usually it’s because they don’t want the additives or the MSG , but sometimes it’s because it can be hard to find depending on where you live, especially outside of South, Central, and North America. I have a spice mix substitute on my Black Beans recipe and I usually just tell them to head on over there and check it out. However, I never had the time to actually work on recreating a true copycat recipe…until now.

There is no doubt that due to the events in the news, lots of people are looking for a substitute for Goya products. It breaks my heart that a large majority of my fellow Latino and Latina brother’s and sisters, feel like they have been let down by a product that they so loved and made their meals feel like home. I know how important cooking traditional family dishes are and it’s the sole purpose of why I started my blog and my YouTube channel. So, I decided to take this time and share my recipes for the 3 most widely used seasonings by Goya: Goya Adobo, Goya Sazonador Total, and Goya Sazon con Asafran.

So whether you are boycotting Goya or just want a homemade option for your health, here are my recipes that will not only replace these Goya seasoning, but I bet you won’t even know the difference! How do I know that? Well, it started with me researching and analyzing the ingredient list on the back of the bottles. Thankfully Goya is very specific about what herbs and seasons they use.

Then I analyzed things like, grain size, look, and smell of each season blend. Then came the taste tests.

I subjected my family to a full battery of taste testing. My poor family were blind testing samples straight out of jars and on endless pieces of chicken, all while I kept asking over and over…which do you like better A or B? Do they taste the same? Why? Which do you think is the Goya brand and which is mine?

Finally, I came up with 3 recipes that I think are indistinguishable from the real thing!

Below is the recipe for Copycat Goya Adobe. Click on the links here for the recipe for

Goya Sazonador Total or Goya Sazon con Asafran (with Saffron)

Copycat Goya Adobo Seasoning

by Lana Horruitiner Perez

  • 3 Tbl Garlic Powder
  • 3 Tbl Table Salt
  • 1 tsp dried Oregano
  • 1/2 tsp Tumeric

Equipment (optional):

Mortar and Pestle

Krups Coffee/Spice Grinder


First, grind the 1 tsp dried Oregano into a fine powder. I use a mortar and pestle, but you can place it in a Ziploc bag and crush it with a mallet or a rolling pin.

Add the Oregano to a bowl and add 3 Tbl Garlic Powder, 3 Tbl Salt, and 1/2 tsp Tumeric. Mix well.

Pour into a spice grinder and pulse about 5 to 6 times.

Pour into a mason jar, spice jar, or any air tight container.

Buen Provecho!

My homemade seasoning on the left, and the Goya brand on the right.

Copycat Goya Adobo

Prep Time10 mins
Course: Seasonings, Spice
Cuisine: Cuban
Keyword: Adobo, Copycat seasoning, homemade goya, how to make your own adobo
Servings: 10

Equipment

  • mortar and pestle
  • Coffee grinder

Ingredients

  • 3 Tbl Garlic Powder
  • 3 Tbl Salt I used Table Salt. If you are using Kosher Salt, increase by a 1/4 Tbl and grind longer.
  • 1 tsp Oregano dried
  • 1/2 tsp Tumeric

Instructions

  • Pulverize 1 tsp dried Oregano in a mortar and pestle (or crush in a Ziploc bag) until a fine powder.
  • Strain Oregano through a strainer and into a bowl, so you don't have any large pieces.
  • To bowl, add 3 Tbl Garlic Powder, 3 Tbl Salt, and 1/2 tsp Tumeric. Mix well.
  • In small batches, add the mix to a coffee/spice grinder. Grind for 5 -7 pulses until a fine powder consistency.
  • Store in a jar or spice shaker. Buen Provecho!
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16 Comments
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Carmen Garcia

Really Lena. This is quite disappointing. I will be u subscribing from tour blogs and emails since you had to go political.

Robin

Lana,
I love this idea. I often want to make recipes and I don’t have the “brand or specific ingredient” I love that I can use stuff I almost always have to add lib. Don’t worry about small minded people that can’t see your genius. I think your great!

Alex Laza

Your own words. “a large majority… have been let down by a product”. So this is in reference to MSG?? Come on. At least be honest and admit you are upset that the CEO of GOYA was at the White House. Amazing that you had no issue when he was at the White House visiting the Obama administration. Don’t be a two face.

Angelica

Girl yessss!!!! Your energy I love it. Well for Carmen unsubscribing to your blog, I will be subscribing. You lose one and gain more . I will be telling my girls to come follow you! Don’t ever lose vision because of people like that. Talk to you soon LANA 😁

Steve

You lost one and another a couple more! I’ve been watching your YouTube videos… And just stumbled across your blog! Keep up the good work… We appreciate ya!

You’re like the only person doing Omni Plus videos lol!

Loretta

For the Saxon con Azafran, do you just add saffron? Are you still working on it?
Thanks for doing this. I like Sazon, but not all the salt and “stuff”

Loretta

Thanks!

Loretta

Also, ignore the haters. I really enjoy your cooking and your replies and feedback! 😀

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