Illyanna Maisonet, the James Beard Award–winning food writer, cookbook author, and the first Puerto Rican food columnist in the U.S., collaborated with us on this personal, deeply flavorful blend.
This is one of three blends we developed with Illyanna as part of a collection inspired by her Puerto Rican family and upbringing in Central California—a reflection of the bold, vibrant flavors she grew up with.
She says, "Sazón means identity, history, and comfort and creates the foundational flavor of Puerto Rican food. A savory, earthy blend based on garlic, cumin and achiote seeds, this sazón is made with wild achiote sourced directly from San Sebastián, Puerto Rico, and it brings tons of flavor without any MSG or salt. I use it on my pork shoulder roasts, moles and stews."
All 3 Blends:
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“Just like every family has their own way of making coquito and arroz con gandules, each family has a personal blend of adobo seasoning spices: turmeric for deep color, oregano for deep flavor and garlic for deep soul! Adobo seasoning has endless possibilities as an addition to dry rubs and wet marinades. Use it for roasted chicken, barbecue and grilled seafood.” -Illyanna
Size: 2.8 oz![]()
Heat index: No heat![]()
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Garlic powder, black pepper, oregano buds, turmeric, cumin
- Season grilled fish or chicken
- Add to a stew or braise
- Add to a pot of beans
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"Sazón means identity, history, and comfort and creates the foundational flavor of Puerto Rican food. A savory, earthy blend based on garlic, cumin and achiote seeds, this sazón is made with wild achiote sourced directly from San Sebastián, Puerto Rico, and it brings tons of flavor without any MSG or salt. I use it on my pork shoulder roasts, moles and stews." -Illyanna
Size: 3.0 oz![]()
Heat index: No heat![]()
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Garlic powder, wild achiote, cumin, turmeric, coriander
- Slow cooked meat or vegetables
- Stirred into a pot of rice
- Arroz con gandules, picadillo, empanadillas
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“Created from a taste memory of the slow-cooked Mexican-American guisadas and Steak Chicana I grew up on in the California’s Central Valley, this blend balances sun-dried tomato powder with smoked paprika, toasted onion and garlic for a rich, hours-long braised flavor. Use this blend in stews, taco fillings and pollo al carbon. I urge you to add a healthy amount of spicy chiles (fresh, dried or ground) to complement the full complexity of Cali Guisada.” -Illyanna
Size: 2.8 oz![]()
Heat index: Mild![]()
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Tomato powder, garlic, shallot, onion, smoked pimentón paprika, oregano, Cobanero chili, bay leaf, cumin
- Long-cooked braises and stews
- Taco or burrito filling
- Pollo al carbon
Ingredients
Garlic powder, wild achiote, cumin, turmeric, coriander
Cooking tips
- Slow cooked meat or vegetables
- Stirred into a pot of rice
- Arroz con gandules, picadillo, empanadillas
RECIPES
SOURCING
ABOUT ILLYANNA MAISONET
Illyanna is the first Puerto Rican food columnist in the country, and she's a classically trained cook. She has dedicated her career to documenting Puerto Rican recipes, including her family's, and preserving the Puerto Rican diaspora's disappearing foodways through rigorous, often bilingual research. She is a James Beard Award winner and her work has been featured in Bon Appetit, Food & Wine, Saveur, Eating Well, Food 52, SF Chronicle and The Takeaway podcast.
Learn more at illyannamaisonet.com
Supermarket
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