{"title":"WC — Asado Masters","description":"\u003cp\u003eAsado is a religion in the Southern Cone. Chimichurri, coarse parrilla salt, oregano, garlic, and smoked paprika — the spices behind Argentina, Uruguay, and Paraguay's legendary grill culture.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eIf chimichurri's on your steak, you already throw an asado.\u003c\/em\u003e\u003c\/p\u003e","products":[{"product_id":"badia-all-purpose-marinade-dresing-with-complete-seasoning-20-fl-oz-pack-of-4","title":"Badia All Purpose Marinade \u0026 Dressing with Complete Seasoning, 20 fl oz, Pack of 3","description":"\u003cp\u003eA ready-to-pour marinade and dressing built on Complete Seasoning — garlic, onion, oregano, cumin, bell pepper, and citrus notes already balanced in the bottle. Three 20 fl oz bottles cover weeks of weeknight proteins, salads, and sheet-pan dinners without measuring a single spice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePour straight from the bottle. For chicken, pork, or beef: drop the meat in a zip bag, pour enough to coat, press out the air, and refrigerate 30 minutes to overnight. Cook directly from the marinade — skillet, grill, oven, or air fryer. For salads, shake the bottle and drizzle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePollo asado, pinchos, churrasco marinade, mojo-style pork shoulder, shrimp skewers, yuca salad dressing, vinaigrette for tomato and avocado, marinade for grilled vegetables, finishing splash on black beans and rice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSkips the prep stack — no peeling garlic, juicing citrus, or measuring oregano and cumin. One pour delivers the same Cuban and pan-Latin flavor base cooks build from scratch, with the seasoning already dissolved so it penetrates protein evenly. The three-bottle pack carries the lowest cost per fl oz across our marinade sizes.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101279809899,"sku":null,"price":16.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Badia-Complete-Seasoning-Mojo-Marinade-3-pack_540x540_1f023187-2791-42c5-991a-bb0cf03284b3.jpg?v=1748978111"},{"product_id":"badia-all-purpose-marinade-dressing-with-complete-seasoning-20-fl-oz-1","title":"Badia All Purpose Marinade \u0026 Dressing with Complete Seasoning, 20 fl oz","description":"\u003cp\u003eOne 20 fl oz bottle of marinade and dressing built on Complete Seasoning — garlic, onion, oregano, cumin, bell pepper, and citrus already balanced and ready to pour. Built for cooks who want Cuban and pan-Latin flavor without pulling out six jars.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eShake, then pour. For protein: place chicken, pork, beef, or shrimp in a zip bag, add enough to coat, and refrigerate 30 minutes to overnight. Transfer straight to a hot skillet, grill, or sheet pan and cook through. For salads and vegetables, drizzle from the bottle as a finished dressing.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePollo asado, churrasco, mojo pork, pinchos, grilled shrimp, marinated flank steak, roasted vegetables, tomato and onion salad, yuca con mojo, dressing for avocado and palm hearts, finishing drizzle on rice and beans.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eEliminates the prep stack — no peeling garlic, juicing citrus, or measuring oregano, cumin, and salt. The seasoning is fully dissolved, so it penetrates evenly instead of sitting on the surface like dry rubs. One bottle, one pour, dinner is moving.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101280694635,"sku":null,"price":6.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Badia-Complete-Seasoning-Mojo-Marinade-Single-_540x540_ac9a6d85-05ec-48c2-9a4a-d3087d063456.jpg?v=1748978128"},{"product_id":"adobo-organic-bundle","title":"Badia Organic Adobo Bundle","description":"\u003cp\u003eA double pack of Organic Adobo — the everyday Latin seasoning that turns plain proteins and vegetables into a finished dish with one even shake. Keep one in the kitchen, one in the pantry, and never run out mid-recipe.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTwo jars of Organic Adobo, a USDA Organic blend of salt, garlic, oregano, black pepper, turmeric, and cumin built for Cuban, Puerto Rican, Dominican, and broader Latin cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSeason chicken, pork, beef, shrimp, and fish before grilling, roasting, or pan-searing. Stir into ground meat for picadillo, tacos, and empanada fillings. Shake over yuca, plantains, potatoes, and roasted vegetables. Build a fast marinade with olive oil, citrus juice, and a few teaspoons of adobo. Keep one shaker by the stove for daily cooking and stash the second for batch cooking, meal prep, or the outdoor grill.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eHouseholds that cook Latin food often and want a clean-label, organic base seasoning on hand at all times.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Everyday Latin seasoning — chicken, pork, rice, beans, and roasted vegetables.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101283742059,"sku":"33844012595","price":11.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaADoboOrganic.jpg?v=1748978184"},{"product_id":"adobo-sazon-tropical-complete-seasoning-3-5-oz-sampler-bundle","title":"Badia Adobo, Sazón Tropical \u0026 Complete Seasoning Sampler Bundle","description":"\u003cp\u003eThe Latin seasoning shelf in a single box. Five workhorses that handle salting, marinating, and color in Cuban, Puerto Rican, Dominican, and broader Pan-Latin cooking — from weeknight chicken to a full pernil.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAdobo without Pepper for milder applications and seafood, Adobo with Pepper for everyday meats, Complete Seasoning with its herbal garlic-cumin-oregano base, Sazón Tropical with Coriander \u0026amp; Annatto for golden color and earthy depth, and Sazón Tropical for the classic citrus-savory finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRub Adobo on chicken, pork, or steak before searing. Stir Complete Seasoning into ground beef for picadillo, sofrito, and meatballs. Bloom Sazón with Coriander \u0026amp; Annatto in oil at the start of arroz con pollo, black beans, or yellow rice for color and body. Finish stews, soups, and marinades with Sazón Tropical for the citrus lift.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eHome cooks building a Cuban or Pan-Latin pantry from scratch, gift-giving, and anyone who wants the full Badia foundation in one shot.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Everyday Latin cooking — adobo chicken, pernil, rice, beans, and quick marinades.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101284364651,"sku":"ASC-05","price":12.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Badia-Complete-Adobo-Sampler-Set-Variety-Pack-of-5.png?v=1748978195"},{"product_id":"lime-juice-128-fl-oz","title":"Badia Lime Juice, 128 fl oz","description":"\u003cp\u003eOne gallon of lime juice, ready to pour. The same brightness you'd get from squeezing dozens of limes by hand — without the cutting board, the strainer, or the seeds. Built for cooks who marinate by the tray and mix drinks by the pitcher.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e Pour straight into the marinade bag with garlic, cumin, oregano, and oil. Add chicken, pork, skirt steak, or shrimp and refrigerate two to twenty-four hours. Pour into the skillet at the end of a sauté to deglaze and lift the fond. For drinks, mix directly into pitchers of margaritas, mojitos, and agua fresca.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e Cuban mojo chicken and lechón. Mexican carne asada, pollo asado, and ceviche. Caribbean jerk marinades. Pan-Latin tostones, yuca, and black beans. Tacos al pastor finish. Guacamole. Key lime pie filling. Batch cocktails.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e Squeezing a quart of fresh lime juice takes thirty to forty limes and an hour at the cutting board. This jug pours in seconds, with consistent acidity batch to batch — no over-bitter pith, no seeds, no waste. The 128 oz size is the lowest cost per ounce we offer, sized for caterers, taquerías, bars, and anyone marinating in volume.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101289214315,"sku":"33844004118","price":20.51,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/LimeJuiceGallon600.jpg?v=1748978270"},{"product_id":"lime-juice-10-fl-oz","title":"Badia Lime Juice, 10 fl oz","description":"\u003cp\u003eTen ounces of lime juice in a pour-spout bottle — the fast-track to citrus-driven Latin and Caribbean cooking. All the brightness of fresh-squeezed without the cutting board, the strainer, or the produce-aisle gamble.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e Pour directly into the marinade bag with garlic, cumin, oregano, and oil. Add chicken thighs, pork shoulder, skirt steak, or shrimp and refrigerate two to twenty-four hours before grilling or searing. Splash into the skillet at the end of a sauté to deglaze. For finishing, hit tacos, ceviche, black beans, and grilled fish right before serving.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e Cuban mojo marinades for chicken and pork. Mexican carne asada and pollo asado. Ceviche and aguachile. Caribbean jerk rubs. Tostones and yuca finish. Guacamole. Agua fresca and margaritas.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e A dozen limes yield maybe a cup of juice after twenty minutes of squeezing — and quality varies bottle to bottle of fruit. This bottle pours measured acidity in seconds, every time, with no seeds and no pith bitterness. Shelf-stable until opened, refrigerated after, so the marinade you need at 6 p.m. is ready when you are.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101289279851,"sku":"33844009250","price":2.69,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Lime-Juice-10-oz.jpg?v=1748978273"},{"product_id":"mojo-marinade-sauce-10-fl-oz","title":"Badia Mojo Marinade, 10 fl oz","description":"\u003cp\u003eCuban-style mojo marinade in a pour-spout bottle: sour orange, garlic, onion, oregano, and cumin already blended in the right ratio. The base for lechón, pernil, and every celebration plate built around slow-roasted pork.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e Score the meat, pour the marinade straight from the bottle into a bag or roasting pan, and refrigerate overnight — eight to twenty-four hours for pork shoulder, two to four hours for chicken. Roast low and slow, basting with the reserved marinade. For a faster route, pour into the skillet to glaze pork chops, chicken thighs, or shrimp in the last minutes of cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e Cuban lechón asado and pernil. Mojo chicken and pollo a la plancha. Pan con lechón. Marinated yuca con mojo. Caribbean grilled pork skewers. Quick weeknight pork chops. Vaca frita finish. Tostones dipping sauce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e Building mojo from scratch means sourcing naranja agria, peeling and mashing a head of garlic, and balancing the citrus by taste. This bottle delivers the same Cuban-abuela ratio in one pour — bold, garlicky, herbaceous — with consistency from one roast to the next. Big flavor, no prep, no guesswork.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101289902443,"sku":"33844004149","price":2.69,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaMojoMarinade10floz.jpg?v=1748978287"},{"product_id":"lemon-juice-128-fl-oz","title":"Badia Lemon Juice, 128 fl oz","description":"\u003cp\u003eOne gallon of lemon juice, ready to pour. The same bright acidity you'd squeeze from a case of lemons — without the cutting board, the strainer, or the seeds. Built for kitchens that marinate, dress, and bake in volume.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e Pour straight into the marinade bag with olive oil, garlic, and herbs for chicken, fish, or vegetables — thirty minutes for delicate proteins, up to four hours for thicker cuts. Whisk into vinaigrettes, hummus, tahini sauce, and aioli. Pour into the skillet at the end of a sauté to deglaze and brighten. Stir into batters, syrups, and pitchers of lemonade.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e Greek lemon-oregano chicken. Italian piccata and scaloppine. Middle Eastern hummus, tabbouleh, and toum. French beurre blanc. Lemon bars, curd, and pound cake. Lemonade and arnold palmers. Fish and seafood finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e Squeezing a quart of fresh lemon juice means twenty-plus lemons and a sore wrist. This jug pours in seconds with consistent acidity batch to batch — no seeds, no pith bitterness, no produce-aisle gamble. The 128 oz size is the lowest cost per ounce we offer, sized for caterers, bakeries, and busy home kitchens.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101290066283,"sku":"33844004088","price":19.43,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/LemonJuiceGallon600.jpg?v=1748978290"},{"product_id":"lemon-juice-32-fl-oz","title":"Badia Lemon Juice, 32 fl oz","description":"\u003cp\u003eThirty-two ounces of lemon juice in a pour-spout bottle — quart-sized acidity for marinades, dressings, and baking without the produce run. All the brightness of fresh-squeezed, none of the cutting board.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e Pour directly into the marinade bag with olive oil, garlic, oregano, and salt. Add chicken, fish, or vegetables and refrigerate thirty minutes to four hours. Whisk into vinaigrettes, hummus, and pan sauces. Splash into the skillet at the end of a sauté to deglaze and lift the fond. Stir into batters, syrups, and pitchers straight from the bottle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e Greek lemon chicken and avgolemono. Italian piccata, scaloppine, and gremolata. Middle Eastern hummus, tahini, and toum. French beurre blanc. Lemon bars and curd. Vinaigrettes. Lemonade by the pitcher. Seafood finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e A dozen lemons yield maybe a cup of juice after fifteen minutes of squeezing, with acidity that swings by season and variety. This bottle pours measured, consistent juice in seconds — no seeds, no pith bitterness, no waste. The quart size handles weekly cooking and weekend baking without running out mid-recipe.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101290164587,"sku":"33844004354","price":5.28,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844004354-1.jpg?v=1748978293"},{"product_id":"chipotle-mild-sauce-5-2-fl-oz","title":"Badia Chipotle Mild Sauce, 5.2 fl oz","description":"\u003cp\u003eChipotle Mild Sauce is a smoky, tomato-forward chipotle pepper sauce with gentle heat — ready to pour, no blending or rehydrating dried chiles required. It carries the wood-smoked depth of chipotle in adobo with a softer burn, so the whole table can enjoy it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePour straight from the bottle. Drizzle over tacos, eggs, or rice bowls. Spoon into a bag with chicken thighs or skirt steak for a 30-minute marinade, then sear in a hot skillet. Stir a few tablespoons into mayo, sour cream, or crema for an instant dipping sauce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTacos al pastor, carne asada, chipotle chicken bowls, breakfast burritos, queso fundido, chilaquiles, smoky black bean soup, BBQ glazes, burgers, and Tex-Mex enchiladas. Works as a finishing sauce or a base layer in chili and braises.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSkips the work of toasting dried chipotles, soaking, and pureeing with tomato and aromatics. One pour delivers consistent smoke and heat, batch after batch — no guesswork on spice level, no blender to clean.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101291704683,"sku":"33844003289","price":4.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaChipotleMildSauce.jpg?v=1748978324"},{"product_id":"adobo-without-pepper-3-75-oz","title":"Badia Adobo without Pepper, 3.75 oz","description":"\u003cp\u003eThe Cuban kitchen's all-purpose seasoning — garlic, salt, oregano, turmeric, and cumin, with the black pepper left out. Built to season meat, beans, and rice without the bite of pepper, so it works for sensitive palates and dishes that get their heat elsewhere.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRub onto pork shoulder for lechón asado and Cuban-style roast pork. Season chicken before pan-frying for pollo a la plancha. Stir into black beans, picadillo, ropa vieja, and arroz con pollo. Sprinkle on yuca, tostones, and maduros. Use as the base seasoning for empanada fillings, croquetas, and Cuban sandwiches.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAdobo is the seasoning shelf staple in Cuban, Puerto Rican, and Dominican kitchens — the shake that goes on before everything else. The pepper-free version is the original in many households, where cooks add fresh pepper to taste at the end or leave it out entirely for kids and elders. Across Pan-Latin cooking, adobo is what salt alone can never be: seasoning with backbone.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCombine with sour orange juice (or lime plus orange) and minced garlic for mojo marinade — the foundation of Cuban roasted pork for generations.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101293867371,"sku":"33844001322","price":2.41,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844001322-1.jpg?v=1748978362"},{"product_id":"oregano-ground-12-oz","title":"Badia Oregano Ground Spice, 12 oz","description":"\u003cp\u003eGround oregano is the dried, milled leaf of the oregano plant — sharp, herbaceous, and slightly peppery, with a directness that whole-leaf can't match. Ground form distributes evenly through rubs, sauces, and dough, putting flavor on every bite. A 12 oz jar is the working size for households that cook Mediterranean, Italian, and Mexican on regular rotation.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStir into pizza and marinara sauce, meatballs, and lasagna fillings. Rub onto lamb chops, chicken thighs, and pork loin with garlic, lemon, and olive oil for Greek-style roasting. Blend into taco seasoning, chili powder mixes, and adobo rubs for carne asada and pollo asado. Sprinkle over Greek salad, feta, grilled vegetables, and white beans. Mix into pinto beans, refried beans, and red chile sauce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOne of the rare herbs that anchors three major cuisines at once. Italian cooks lean on it for tomato sauces and grilled meats; Greek and broader Mediterranean kitchens build souvlaki, lemon-roasted chicken, and bean dishes around it; Mexican cooks treat it as essential to pozole, birria, salsa roja, and bean pots.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRub ground oregano between your palms over the pan before it goes in. The friction and warmth release its volatile oils so the aroma hits the dish, not the cutting board.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101307138411,"sku":"33844005399","price":10.67,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844005399.jpg?v=1748978600"},{"product_id":"sour-orange-20-fl-oz","title":"Badia Sour Orange Marinade, 20 fl oz","description":"\u003cp\u003eSour Orange Marinade (Naranja Agria) is the Cuban kitchen's signature mojo base — sour orange juice with garlic, onion, and spices, bottled and ready to pour. The 20 oz size is built for holiday pork shoulders, family cookouts, and batch marinating.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePour over pork shoulder, chicken, or yuca in a deep pan or bag. Marinate pork 8–24 hours, chicken 2–6 hours, seafood 20–30 minutes. Roast low and slow for lechón asado, or grill chicken quarters until the skin chars. Warm a splash in a skillet with sliced onions to finish as mojo sauce over the carved meat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLechón asado, pernil, mojo chicken, Cuban sandwiches, vaca frita, grilled fish, yuca con mojo, tostones dipping sauce, and Caribbean-style ribs. Also brightens black beans and braised greens.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSour oranges are seasonal and hard to source. Juicing enough for a whole pork shoulder, then balancing with garlic and oregano, takes real prep. This bottle locks in the traditional ratio so the marinade is consistent — from Nochebuena to a Tuesday grill.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101307793771,"sku":"33844007089","price":5.07,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Sour-Orange.jpg?v=1748978614"},{"product_id":"sour-orange-10-fl-oz","title":"Badia Sour Orange Marinade, 10 fl oz","description":"\u003cp\u003eSour Orange Marinade (Naranja Agria) is the Cuban kitchen's signature mojo base — sour orange juice with garlic, onion, and spices, ready to pour. The 10 oz size is sized for weeknight chicken, pork chops, and small roasts.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePour over chicken thighs, pork tenderloin, or fish in a bag or shallow dish. Marinate chicken 2–6 hours, pork 4–12 hours, seafood 20–30 minutes. Sear in a hot skillet, grill over charcoal, or roast until caramelized. Warm a few tablespoons with sliced onions in olive oil and spoon over the finished plate as mojo sauce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMojo chicken, Cuban-style pork chops, pernil for smaller cuts, grilled snapper, vaca frita, Cuban sandwich pork, yuca con mojo, and tostones dipping sauce. A splash also lifts black beans, braised greens, and rice bowls.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSour oranges are seasonal and hard to find. Squeezing them, then balancing with garlic and oregano, is real prep work. This bottle holds the traditional ratio steady so the marinade is consistent every time — bright, garlicky, and ready in seconds.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101308088683,"sku":"33844007096","price":3.23,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Sour-Orange-10-0z.jpg?v=1748978617"},{"product_id":"marinade-dressing-with-sazon-tropical®-with-coriander-annatto-20-fl-oz","title":"Badia Marinade \u0026 Dressing with Sazón Tropical, Coriander \u0026 Annatto, 20 fl oz","description":"\u003cp\u003eA pourable marinade built on Sazón Tropical with extra coriander and annatto — the warm, golden backbone of Cuban and Caribbean cooking, already balanced with citrus and oil. Pour, coat, cook.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePour straight from the bottle over chicken, pork, or fish in a zip bag or shallow dish. Turn to coat, refrigerate 30 minutes for fish, 2–4 hours for chicken, overnight for pork shoulder or skirt steak. Grill, roast, or sear — the annatto turns the surface a deep amber as it cooks.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePollo asado, lechón-style pork, mojo skirt steak, shrimp skewers, grilled vegetables. Also works as a finishing dressing over rice and beans, yuca, or a tomato-and-onion salad.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSazón Tropical from scratch means measuring cumin, coriander, annatto, garlic, and citrus — then emulsifying with oil. This bottle delivers the same profile, pre-balanced, with the coriander and annatto pushed forward. One pour replaces six jars and a whisk, and the 20 fl oz size handles multiple cookouts before reordering.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101309268331,"sku":"33844012618","price":5.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844012618.jpg?v=1748978637"},{"product_id":"marinade-dressing-with-sazon-tropical®-20-fl-oz","title":"Badia Marinade \u0026 Dressing with Sazón Tropical, 20 fl oz","description":"\u003cp\u003eThe pourable marinade behind countless Cuban kitchens — Sazón Tropical seasoning, citrus, and oil in one bottle. Warm spice, garlic, and a clean tang, ready to use straight from the cap.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePour over proteins in a bag or dish and turn to coat. Marinate fish 20–30 minutes, chicken 2–4 hours, beef and pork 4 hours up to overnight. Grill, roast, or pan-sear. Shake well first — the spices settle, and that's where the flavor lives.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePollo a la plancha, pernil, ropa vieja prep, churrasco, camarones al ajillo. Brush onto corn before grilling, toss with potatoes before roasting, or use as a quick vinaigrette over avocado and tomato.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBuilding a Sazón Tropical marinade from raw means a spice cabinet, a citrus juicer, and a whisk. This bottle hands you the finished blend — already emulsified, already balanced, already pourable. The 20 fl oz size covers weeks of weeknight proteins for under thirty cents an ounce.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101309464939,"sku":"33844012601","price":5.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844012601-1.jpg?v=1748978640"},{"product_id":"sriracha-hot-sauce-17-fl-oz","title":"Badia Sriracha Hot Sauce, 17 fl oz","description":"\u003cp\u003eA thick, garlic-forward chili sauce with the bright heat and slight sweetness that defines Thai-style sriracha. Squeeze-bottle ready for cooking, dipping, and finishing — no chopping fresh chiles, no garlic press, no blender.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSqueeze directly onto food at the table, or stir into sauces, marinades, and mayo during cooking. A tablespoon thins beautifully with lime juice and soy for a dipping sauce, or with mayo for a quick spicy crema. Drizzle over eggs, ramen, pho, or rice bowls.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePho and ramen finisher, banh mi spread, stir-fry heat, wing glaze (mixed with butter and honey), sushi roll topper, dumpling dip, scrambled egg drizzle, Bloody Mary builder.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAuthentic sriracha flavor depends on fermented red chiles and aged garlic — not something you build on a weeknight. The 17 fl oz squeeze bottle keeps that ferment-forward profile portion-controlled and pour-precise, with a tip designed for streaking over a bowl rather than flooding it.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101309628779,"sku":"33844003265","price":7.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844003265.jpg?v=1748978644"},{"product_id":"louisiana-cajun-hot-sauce-3-fl-oz","title":"Badia Louisiana Cajun Hot Sauce, 3 fl oz","description":"\u003cp\u003eAged cayenne pepper sauce in the Louisiana tradition — vinegar-forward, sharply hot, and built to wake up everything it touches. The 3 fl oz bottle slips into a lunch bag, a tailgate cooler, or a desk drawer.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eShake, then dash. A few drops on eggs, gumbo, or fried fish. A teaspoon stirred into red beans, étouffée, or bloody mary mix. Splash into a marinade for chicken wings or shrimp, or whisk into melted butter for a quick wing toss.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eJambalaya, gumbo, crawfish boils, fried chicken and catfish, oysters, collards and greens, deviled eggs, queso, chili, breakfast tacos, Bloody Marys and micheladas.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAged pepper mash plus vinegar in a shake-top bottle means heat that's already balanced — no chopping fresh peppers, no reducing vinegar, no waiting for ferment. The narrow neck meters drop-by-drop so you control the burn instead of guessing. Travel-friendly size for the cook who needs their sauce wherever the plate lands.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101309890923,"sku":"33844006938","price":3.01,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/33844006938.jpg?v=1748978647"},{"product_id":"habanero-hot-sauce-5-2-fl-oz","title":"Badia Habanero Hot Sauce, 5.2 fl oz","description":"\u003cp\u003eHabanero pepper sauce with the fruity, floral heat that defines Caribbean and Yucatecan cooking. Sharp, golden, and ready to pour — no seeding fresh habaneros, no gloves, no blender cleanup.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eShake well. Dash onto finished food for clean heat, or stir into marinades, sauces, and salsas during cooking. A teaspoon into mayo makes an instant habanero aioli; a tablespoon into citrus juice and oil becomes a jerk-style marinade. Start small — the heat builds.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCochinita pibil, jerk chicken and pork, fish tacos, ceviche, black beans and rice, grilled pineapple, mango salsa, breakfast eggs, queso fundido, micheladas.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFresh habaneros are intense to handle — oils on the skin, fumes in the kitchen, unpredictable heat from pepper to pepper. The 5.2 fl oz bottle delivers consistent burn with the fruit notes intact, dashable from the table, and pourable into the pan. One squeeze does the work of three peppers and a respirator.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101310054763,"sku":"33844003210","price":4.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844003210.jpg?v=1748978650"},{"product_id":"oregano-basil-leaves-bundle","title":"Badia Oregano \u0026 Basil Bundle","description":"\u003cp\u003eThe two herbs that define Italian and Mediterranean cooking, sized for cooks who actually use them. Oregano brings dry, peppery, slightly bitter depth; basil brings sweet, anise-tinged brightness. Together they cover almost every red-sauce, roast, and pizza night you'll have this year.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOregano Whole (5.5 oz) and Basil (4 oz) — both dried, both ready to crumble between your fingers to release oils before they hit the pan.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBuild a pizza or marinara base with both: oregano for the savory backbone, basil for the lift. Season meatballs, lasagna, baked ziti, chicken parm, and stuffed peppers. Rub oregano into roast chicken, lamb, and Greek-style potatoes; finish tomato salads, white bean soups, and bruschetta with basil. Whisk both into vinaigrettes, garlic bread butter, and pasta salad dressings.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWeeknight Italian dinners, Sunday sauce, sheet-pan Mediterranean roasts, and any kitchen where pasta night happens more than once a week.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Italian and Mediterranean cooking — red sauce, pizza, roasted chicken, and Caprese salads.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101327389035,"sku":"OBL-02","price":10.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Badia-Oregano-and-Basil-Big-Bundle-Pack-of-2-1.png?v=1748978852"},{"product_id":"complete-seasoning®-essential-bundle","title":"Badia Complete Seasoning, Seasoned Bread Crumbs \u0026 Adobo Bundle","description":"\u003cp\u003eThe Cuban kitchen starter kit — three workhorses built around the same garlic-forward DNA, so everything you cook tastes like it belongs on the same plate. This trio handles seasoning, breading, and finishing without you reaching for ten other jars.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eComplete Seasoning, the all-purpose blend of garlic, onion, oregano, cumin, and bell pepper that anchors Cuban and Pan-Latin cooking; Bread Crumbs already seasoned with that same Complete blend for breaded steaks, chicken, and croquetas; and Adobo with Complete Seasoning, a salt-forward dry rub for everyday meat, chicken, and fish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMarinate pork or chicken in Complete Seasoning with sour orange and garlic overnight. Dust proteins with Adobo before they hit the pan or grill for fast weeknight color and crust. Coat bistec empanizado, milanesas, croquetas, or breaded fish fillets in the seasoned Bread Crumbs and shallow-fry until golden. The same flavor family ties soups, beans, rice, and proteins together across one meal.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCuban and Pan-Latin home cooks, anyone rebuilding abuela's pantry, and households that cook chicken, pork, and ground beef on repeat and want every dish to taste cohesive.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Everyday Cuban cooking — seasoned chicken, breaded steak, pork chops, and rice.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101332009323,"sku":"CSEB-03","price":23.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/CompleteSeasoningBundle.jpg?v=1748978935"},{"product_id":"adobo-complete-seasoning-sampler-bundle","title":"Badia Adobo (with \u0026 without Pepper) \u0026 Complete Seasoning Bundle","description":"\u003cp\u003eThe all-purpose Latin seasoning kit. Adobo with Pepper, Adobo without Pepper, and Complete Seasoning are the three jars that season the daily cooking in Cuban, Puerto Rican, Dominican, and broader Pan-Latin kitchens — from morning eggs to slow-roasted pork.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAdobo without Pepper carries garlic, salt, oregano, and turmeric for a clean savory base that won't darken delicate fish or eggs. Adobo with Pepper adds black pepper for more bite on beef, pork, and chicken. Complete Seasoning brings in bell pepper, onion, cumin, and parsley — a full sofrito-style blend that builds depth into beans, rice, picadillo, and stews.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSeason pollo asado, bistec, and pernil with Adobo with Pepper before searing. Reach for Adobo without Pepper on white fish, scrambled eggs, tostones, and yuca. Stir Complete Seasoning into ground beef for picadillo, into black bean soup, into arroz con pollo, and into marinades alongside sour orange and garlic. Combine all three for a deep, layered base on Cuban-style roast pork.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eHome cooks building a Latin pantry from scratch, families that cook arroz, frijoles, and proteins every week, and anyone who wants real Cuban flavor without measuring six spices each time.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Everyday Cuban and Latin cooking — chicken, pork, rice, beans, and eggs.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101341938027,"sku":"CSA-03","price":7.01,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaAdobosCompleteSeasoningSampler.jpg?v=1748978969"},{"product_id":"adobo-seasoning-bundle-2-lbs","title":"Badia Adobo with Pepper \u0026 Adobo without Pepper Bundle","description":"\u003cp\u003eThe two adobos that run a Latin kitchen, side by side. Adobo without Pepper is the clean, garlic-forward base that seasons everything; Adobo with Pepper adds black pepper bite for grilling and roasting. Pick the right one for the dish instead of compromising on one jar.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAdobo without Pepper and Adobo with Pepper — both built on salt, garlic, oregano, turmeric, and cumin, with one carrying black pepper.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eUse Adobo without Pepper on white fish, shrimp, light sofritos, rice, beans, and anything you don't want darkened by pepper — including dishes for kids and pepper-sensitive eaters. Switch to Adobo with Pepper for grilled steak, pork chops, chicken thighs, roast pork shoulder, and tostones. Marinade chicken overnight in Adobo with Pepper, lime, and oil for pollo asado; finish a pot of arroz con pollo with Adobo without Pepper.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCuban, Puerto Rican, and Dominican cooking, and anyone who seasons almost every protein and starch with adobo. Two jars, one complete system.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Everyday Cuban seasoning — chicken, pork, beef, rice, beans, and grilled meats.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101356454251,"sku":"ASB-022","price":21.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BAdiaAdobo2lbs.jpg?v=1748979111"},{"product_id":"adobo-seasoning-bundle-7-oz","title":"Badia Adobo with Pepper \u0026 Adobo without Pepper Bundle","description":"\u003cp\u003eThe two adobos that run a Latin kitchen, side by side. Adobo without Pepper is the clean, garlic-forward base that seasons everything; Adobo with Pepper adds black pepper bite for grilling and roasting. Pick the right one for the dish instead of compromising on one jar.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAdobo without Pepper and Adobo with Pepper — both built on salt, garlic, oregano, turmeric, and cumin, with one carrying black pepper.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eUse Adobo without Pepper on white fish, shrimp, light sofritos, rice, beans, and anything you don't want darkened by pepper — including dishes for kids and pepper-sensitive eaters. Switch to Adobo with Pepper for grilled steak, pork chops, chicken thighs, roast pork shoulder, and tostones. Marinade chicken overnight in Adobo with Pepper, lime, and oil for pollo asado; finish a pot of arroz con pollo with Adobo without Pepper.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCuban, Puerto Rican, and Dominican cooking, and anyone who seasons almost every protein and starch with adobo. Two jars, one complete system.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Everyday Latin seasoning — chicken, pork, rice, beans, and grilled steak.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101357994347,"sku":"ASB-02","price":5.71,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BAdiaAdobo7oz.jpg?v=1748979115"},{"product_id":"lemon-juice-10-fl-oz","title":"Badia Lemon Juice, 10 fl oz","description":"\u003cp\u003ePure lemon juice in a 10 fl oz squeeze bottle — the brightness of fresh-squeezed without the cutting board, the seeds, or the half-lemon rolling around the crisper drawer. One squeeze and you have acid, ready.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSqueeze directly into the bowl, pan, or glass. For marinades, combine with olive oil, garlic, and salt and pour over chicken or fish 30 minutes before cooking. Finish sautéed greens, roasted vegetables, or grilled shrimp with a quick pass right off the heat. Add to vinaigrettes, hummus, guacamole, ceviche, and lemonade.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGreek chicken marinade, Cuban mojo bases, lemon-garlic shrimp, Caesar dressing, tahini sauce, fish piccata, lemon bars, cocktails, iced tea. Anywhere a recipe says \"juice of one lemon\" — roughly 2 tablespoons.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOne fresh lemon yields about 2 tablespoons of juice and takes a knife, a board, and a strainer to get there. This bottle skips all of it and keeps consistent acidity from the first pour to the last, so your vinaigrette tastes the same in March as it does in July. Refrigerate after opening.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101365006699,"sku":"33844004040","price":3.01,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaLemonJuice10flon-600.jpg?v=1748979235"},{"product_id":"oregano-ground-1-5-oz","title":"Badia Oregano Ground Spice, 1.5 oz","description":"\u003cp\u003eGround oregano — Mediterranean oregano milled to a fine, even powder that disperses through marinades and rubs without the leafy bite of the whole-leaf form. A 1.5 oz jar is the working size for households that cook Cuban, Mexican, or Italian regularly.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe backbone of Cuban mojo for pork shoulder and the dry rub for lechón asado. Stir into Mexican adobo for carne asada and pollo asado, season refried beans, finish elote. In Italian kitchens, it goes into pizza sauce, meatballs, and salsa verde; in Greek, into souvlaki marinade with lemon and garlic. Sprinkle over roasted potatoes, tomato salads, and grilled fish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOregano is one of the few herbs that defines multiple cuisines at once — non-negotiable in Cuban sofrito, Mexican salsa roja, Italian red sauce, and Greek roasts. Ground form is what marinades and rubs want, since it bonds to the meat instead of sitting on top.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBloom ground oregano in warm oil for 30 seconds before adding tomatoes or stock. It wakes up the menthol-pine notes the way toasting does for cumin.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101370347883,"sku":"33844000103","price":2.41,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844000103.jpg?v=1748979323"},{"product_id":"oregano-ground-oregano-ground-0-5-oz","title":"Badia Oregano Ground Spice, 0.5 oz","description":"\u003cp\u003eGround oregano in a 0.5 oz jar — Mediterranean oregano milled fine for marinades, rubs, and sauces. The compact size suits the cook who keeps a deep spice drawer and turns it over often.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCuban mojo marinade for pork and chicken, the dry rub for ropa vieja, and the seasoning for black beans. Mexican adobo for carne asada, pollo asado, and birria. Italian pizza sauce, meatball mix, and arrabbiata. Greek lemon-garlic marinade for chicken souvlaki and roasted lamb. A finishing sprinkle on Caprese, grilled zucchini, or feta with olive oil.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFew herbs cross as many borders as oregano — Cuban, Mexican, Italian, and Greek cooks each treat it as essential. Ground form integrates into wet marinades and rubs more evenly than leaf, making it the right choice for grilling and roasting.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePair ground oregano with cumin, garlic, and citrus for Latin cooking; with lemon, olive oil, and black pepper for Mediterranean. Same herb, two distinct directions depending on the supporting cast.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101370544491,"sku":"33844000226","price":1.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844000226.jpg?v=1748979326"},{"product_id":"oregano-whole-0-5-oz","title":"Badia Oregano Whole, 0.5 oz","description":"\u003cp\u003eWhole oregano leaves — the dried herb that defines Cuban mojo, Mexican adobo, and the dried-oregano backbone of Italian and Mediterranean cooking. Crumbled between your palms right before it hits the pan, it releases a sharp, grassy, slightly peppery aroma that ground oregano simply cannot match.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCrumble into Cuban mojo with garlic, sour orange, and olive oil for lechón asado or yuca con mojo. Carries the dried-herb note in Mexican pozole rojo, birria, and chile-rubbed carne asada. Essential in Italian pizza sauce, Sicilian tomato salads, and Greek lemon-oregano marinades for chicken and lamb.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis is the dried herb the Caribbean and the Mediterranean share. Cuban abuelas crush it into adobo before every roast; Mexican cooks toast it briefly with chiles for moles and pozole; Italian and Greek kitchens lean on it for tomato, lamb, and seafood. When a recipe says oregano, it almost always means dried.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRub the leaves between your hands as you add them — the heat from your skin wakes up the oils. Add early to marinades, late to finished tomato sauces.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL — 0.5 oz.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101370773867,"sku":"33844000097","price":2.41,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844000097.jpg?v=1748979329"},{"product_id":"oregano-whole-2-25-oz","title":"Badia Oregano Whole, 2.25 oz","description":"\u003cp\u003eWhole oregano leaves in the everyday kitchen size — the dried herb that anchors Cuban mojo, Mexican adobo, and Mediterranean roasts. Crumbled fresh from the jar, the leaves throw a sharper, more aromatic punch than any ground oregano.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBuild Cuban mojo criollo for lechón, ropa vieja, and yuca. Season Mexican pozole, birria de res, and chile-lime carne asada. Crumble over Italian pizza margherita and pasta al pomodoro, or whisk into a Greek ladolemono for grilled lamb chops, branzino, and souvlaki.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe bridge herb between the Caribbean, Mexico, and the Mediterranean. In Cuban and Pan-Latin kitchens it goes into every adobo and marinade; in Mexican cooking it tempers chile heat in stews and salsas; in Italian and Greek cooking it defines the dried-herb profile of tomato, lamb, and seafood dishes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCrush the leaves between your palms before adding — the friction releases the oils. For sauces, add early; for grilled meats, sprinkle on top right before serving alongside lemon and olive oil.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL — 2.25 oz.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101370872171,"sku":"33844001032","price":3.38,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844001032.jpg?v=1748979332"},{"product_id":"oregano-whole-5-5-oz","title":"Badia Oregano Whole, 5.5 oz","description":"\u003cp\u003eWhole oregano leaves in the volume size for kitchens that cook in batches — adobos, sofritos, marinades, pizza sauce by the gallon. The dried herb at the heart of Cuban, Mexican, Italian, and Greek cooking, with leaves you crumble fresh to keep the aromatic oils intact.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMix into Cuban adobo seco for pernil, lechón, and pollo asado. Carry the dried-herb note in Mexican pozole rojo, menudo, birria, and chile rubs. Crumble into Italian marinara, pizza sauce, and Sicilian tomato salads. Whisk into Greek lemon-oregano marinades for chicken, lamb, and octopus.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe shared herb of two oregano-loving worlds: the Caribbean and Latin America, where it lives inside every adobo, and the Mediterranean, where it defines pizza, souvlaki, and lamb. Dried oregano is what these cuisines actually call for — not fresh.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBuying the larger size only pays off if you store it right. Keep it sealed and away from the stove; crush leaves between your hands as you add them to release the volatile oils.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL — 5.5 oz.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101371134315,"sku":"33844005405","price":6.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844005405.jpg?v=1748979335"},{"product_id":"oregano-whole-0-5-oz-1","title":"Badia Oregano Whole, 0.5 oz","description":"\u003cp\u003eWhole oregano leaves for everyday Mediterranean and Italian cooking — the dried herb behind pizza night, slow-roasted vegetables, and Sunday tomato sauce. Crumbled between your fingers, the leaves bloom into a warm, slightly minty aroma that ground oregano flattens.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eScatter over pizza margherita and focaccia before baking. Toss with olive oil, garlic, and tomatoes for pasta al pomodoro or bruschetta. Roast with potatoes, zucchini, and bell peppers for a Mediterranean sheet pan. Crumble into Mexican refried beans, charro beans, and tomato salsas for a familiar background note.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Mediterranean's everyday dried herb. Italian cooks reach for it whenever tomato meets olive oil; Greek kitchens pair it with lemon for roasted chicken and lamb; Mexican cooks use it to soften the edge of dried chiles. One jar covers most of the dried-herb work in a home kitchen.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFor baked dishes, add oregano in the last 15 minutes — long oven time turns it bitter. For raw applications like salad dressings, let the crumbled leaves sit in the olive oil for 10 minutes before tossing.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL — 0.5 oz.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101371199851,"sku":"33844000219","price":1.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844000219.jpg?v=1748979338"},{"product_id":"sour-orange-128-fl-oz","title":"Badia Sour Orange Marinade, 128 fl oz","description":"\u003cp\u003eA 128 fl oz jug of sour orange marinade — the tangy citrus base of Cuban cooking, already balanced with garlic, onion, and spices. Pour, soak, cook. No juicing bitter oranges, no measuring six ingredients.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePour straight from the jug over pork shoulder, chicken, skirt steak, or yuca. Marinate 4 hours for chicken and fish, 8 to 24 hours for pork and beef. Grill, roast, or pan-sear. Reserve a fresh portion to simmer down into a finishing sauce or to spoon over rice and beans at the table.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLechón asado, pollo asado, Cuban-style pork sandwiches, vaca frita, yuca con mojo, grilled fish, shrimp skewers, slow-cooker pulled pork. Also works as a salad dressing base and a finisher for black beans.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSour oranges are seasonal and inconsistent — building this marinade from scratch means hunting down naranja agria and balancing it with garlic, oregano, cumin, and salt every time. The 128 oz jug holds enough for big family roasts, catering trays, and restaurant prep at the lowest per-ounce price in the lineup. Refrigerate after opening.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101373919595,"sku":"33844007393","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Sour-Orange-galon.jpg?v=1748979381"},{"product_id":"mojo-marinade-sauce-128-fl-oz","title":"Badia Mojo Marinade Sauce, 128 fl oz","description":"\u003cp\u003eA gallon-size 128 fl oz jug of mojo marinade — Cuba's garlic-citrus workhorse, built from sour orange, garlic, onion, oregano, and cumin. The whole pantry of a mojo, already in the bottle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePour over pork shoulder, chicken thighs, or skirt steak in a deep pan or zip-top bag. Marinate 4 to 6 hours for poultry and seafood, overnight for pork and beef. Roast, grill, or slow-cook. Warm a fresh portion with sliced onions and pour over the finished meat, rice, yuca, or maduros.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLechón asado, mojo chicken, Cuban-style roast pork for sandwiches, yuca con mojo, grilled shrimp, marinated flank steak, black bean finisher, dipping sauce for tostones.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eReal mojo means peeling a head of garlic, sourcing sour oranges, toasting cumin, and balancing the acid by taste. The jug holds enough for caja china roasts, restaurant prep, and weeks of family cooking — and the per-ounce cost is the lowest in the size range. Refrigerate after opening.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101374148971,"sku":"33844004156","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844004156-1.jpg?v=1748979384"},{"product_id":"mojo-marinade-sauce-20-fl-oz","title":"Badia Mojo Marinade Sauce, 20 fl oz","description":"\u003cp\u003eA 20 fl oz bottle of mojo marinade — Cuba's garlic-citrus base of sour orange, garlic, onion, oregano, and cumin. The home-kitchen size that handles a weeknight chicken or a weekend pork shoulder without committing to a gallon.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePour over pork, chicken, beef, or shrimp in a bowl or zip-top bag. Marinate 4 to 6 hours for poultry and seafood, overnight for tougher cuts. Roast, grill, or sear. Heat a fresh portion with sliced onions until it sizzles, then pour over the cooked meat, yuca, or rice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMojo chicken thighs, Cuban-style pork sandwiches, lechón for six, marinated skirt steak, yuca con mojo, grilled shrimp skewers, dipping sauce for tostones and maduros.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBuilding mojo from scratch means peeling a head of garlic, hunting down naranja agria, and balancing acid, salt, and herb by taste. This 20 oz bottle skips the whole sequence — enough for two solid marinades plus a finishing sauce, sized for a regular fridge door. Refrigerate after opening.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101374312811,"sku":"33844006501","price":4.85,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Mojo-20-oz.jpg?v=1748979388"},{"product_id":"cilantro-lime-with-garlic-marinade-dressing-20-fl-oz","title":"Badia Cilantro Lime with Garlic Marinade \u0026 Dressing, 20 fl oz","description":"\u003cp\u003eA pourable marinade and dressing built on cilantro, lime, and garlic — three flavors that define Pan-Latin cooking. One 20 fl oz bottle replaces a cutting board full of prep: no juicing, no mincing, no whisking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFor marinades, pour over chicken, skirt steak, shrimp, or pork in a zip bag, press out the air, and refrigerate 30 minutes to 4 hours. Grill or sear straight from the bag. As a dressing, shake the bottle and drizzle over salads, grain bowls, grilled vegetables, or sliced avocado. As a finishing sauce, spoon over rice, beans, or tacos right before serving.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCuban-style mojo chicken and pork. Skirt steak for tacos and fajitas. Shrimp skewers. Grilled corn and zucchini. Black bean and rice bowls. Cilantro-lime slaw. Salad dressing for romaine, avocado, and tomato. Drizzle over yuca, plantains, or roasted sweet potatoes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBuilding this profile from scratch means juicing limes, mincing garlic, chopping cilantro, and balancing oil and acid every time. Pre-blended and bottled, the ratios are locked in and the flavor is consistent from the first pour to the last. Marinade and dressing in one bottle — no extra steps.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101378081131,"sku":"33844012373","price":5.93,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844012373.jpg?v=1748979452"},{"product_id":"chili-hot-sauce-5-2-fl-oz","title":"Badia Chili Hot Sauce, 5.2 fl oz","description":"\u003cp\u003eA pourable chili hot sauce built for Pan-Latin and Caribbean cooking — heat, vinegar tang, and chili flavor in a 5.2 fl oz bottle. Ready to shake, drizzle, or stir without chopping a single pepper.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eShake before opening. Splash over finished dishes for instant heat, stir into marinades and braises to build background warmth, or mix with oil and citrus for a quick wing sauce or dipping sauce. Start with a few drops and adjust — the heat layers fast.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSplashed on eggs, tacos, empanadas, and arepas. Stirred into black beans, sancocho, and rice and peas. Marinade base for jerk chicken, pollo a la brasa, and grilled shrimp. Mixed into mayo or sour cream for a quick crema. Added to ceviche and shrimp cocktail. Drizzled over fried plantains and yuca fries.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWorking with fresh chilies means seeding, mincing, and adjusting heat by guesswork — plus the risk of inconsistent burn from pepper to pepper. The bottled sauce delivers measured, predictable heat every shake, and the vinegar base extends shelf life so it's ready whenever a dish needs a lift.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101378933099,"sku":"33844003203","price":4.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844003203.jpg?v=1748979467"},{"product_id":"adobo-organic-12-75-oz","title":"Badia Adobo Organic Seasoning, 12.75 oz","description":"\u003cp\u003eAdobo Organic Seasoning is the all-purpose Cuban table blend — garlic, salt, oregano, turmeric, and black pepper, certified organic — built to season meat, poultry, seafood, beans, and rice with one even shake.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRub it on bistec de palomilla and pork chuletas before the pan. Season chicken for arroz con pollo, shrimp for enchilado de camarones, and the sofrito base for black beans. Toss with yuca, tostones, or roasted potatoes. Stir into picadillo and ground beef for empanadas.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAdobo is the foundation seasoning of Cuban home cooking and runs through Puerto Rican, Dominican, and broader Pan-Latin kitchens. It's the jar that lives next to the stove — the first thing reached for when meat hits the cutting board. The organic version delivers the same profile cooks grew up with, sourced to organic standards.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSeason proteins the night before and refrigerate uncovered. The salt draws moisture, the garlic and oregano migrate in, and the surface dries — meaning a deeper crust when it hits hot oil the next day.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101379391851,"sku":"33844012595","price":6.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844012595.jpg?v=1748979475"},{"product_id":"adobo-with-cilantro-lime-12-75-oz","title":"Badia Adobo with Cilantro \u0026 Lime, 12.75 oz","description":"\u003cp\u003eAdobo with Cilantro \u0026amp; Lime is the classic Cuban all-purpose blend brightened with dried cilantro and lime — garlic, salt, oregano, and pepper layered with citrus and herb for a fresher, greener finish on grilled and seared work.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRub onto chicken thighs, skirt steak, and pork tenderloin before grilling. Season shrimp and white fish for ceviche-style preparations or quick sears. Toss with avocado, black beans, and corn for a salad. Sprinkle on rice, yuca con mojo, and roasted vegetables. Works as the dry seasoning inside fish tacos and chicken fajitas.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCuban and Pan-Latin cooks reach for this when a dish needs lift — when straight adobo would taste heavy and a squeeze of lime won't carry through cooking. It's the seasoning of choice for grilled seafood, summer cookouts, and anything finished with chimichurri or mojo verde.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCombine two tablespoons with a quarter cup of olive oil and the juice of one fresh lime — instant marinade for shrimp or chicken. Thirty minutes is plenty; the dried cilantro rehydrates and clings.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101381128555,"sku":"33844012342","price":5.34,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844012342.jpg?v=1748979500"},{"product_id":"adobo-with-complete-seasoning®-9-oz","title":"Badia Adobo with Complete Seasoning, 9 oz","description":"\u003cp\u003eAdobo with Complete Seasoning is two Latin pantry staples in one jar — the garlic-and-oregano backbone of adobo built out with the onion, cumin, annatto, and bell pepper of Complete Seasoning. One shake handles what would otherwise take three.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSeason ground beef for picadillo and stuffed peppers. Rub on chicken for fricasé and pollo asado. Stir into the sofrito for black beans, lentils, and arroz con gandules. Sprinkle on pork shoulder before slow-roasting for lechón. Use as the dry seasoning for empanada fillings, meatballs, and Cuban-style burgers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis is the blend Cuban and Pan-Latin home cooks lean on when they want depth without pulling six jars. It carries the warmth of cumin and the color of annatto into stews, braises, and rice dishes — the kinds of slow, layered meals where the seasoning has to do real work.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBloom a tablespoon in hot oil for thirty seconds before adding onions and garlic. The annatto releases its color and the cumin wakes up — your sofrito starts with more flavor than it would by adding seasoning at the end.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101381226859,"sku":"33844012359","price":5.34,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Adobo-w-complete-seasoning.jpg?v=1748979503"},{"product_id":"adobo-with-pepper-12-75","title":"Badia Adobo with Pepper, 12.75 oz","description":"\u003cp\u003eAdobo with Pepper is the standard Cuban all-purpose seasoning — garlic, salt, oregano, turmeric, and black pepper — the jar that sits within arm's reach of every stove in Miami and Havana. Pepper is built in, so one shake handles salt, garlic, and bite at once.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRub on bistec, pork chops, and chicken before pan-searing. Season the meat in picadillo, ropa vieja, and vaca frita. Sprinkle on tostones and maduros straight from the fryer. Stir into black beans and into the water for white rice. Use on shrimp, fish fillets, and anything bound for a Cuban sandwich.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis is the default. When a Cuban recipe says \"season the meat,\" this is the jar it means. It carries through Puerto Rican, Dominican, and broader Pan-Latin cooking as the everyday rub — the one that makes weeknight chicken taste like Sunday dinner.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eScore the fat cap on pork chops or chicken thighs before seasoning. The cuts open up channels for the garlic and oregano to settle in, and the surface crisps tighter in the pan.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101381292395,"sku":"33844012045","price":5.34,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844012045.jpg?v=1748979507"},{"product_id":"adobo-without-pepper-12-75-oz","title":"Badia Adobo without Pepper, 12.75 oz","description":"\u003cp\u003eAdobo without Pepper is the Cuban all-purpose blend — garlic, salt, oregano, and turmeric — formulated for cooks who want to control the heat and pepper separately. Same backbone as classic adobo, with the pepper left out so it can be added (or skipped) to taste.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSeason chicken, pork, and beef before browning for arroz con pollo, lechón asado, and ropa vieja. Stir into black beans, lentil stews, and the sofrito for yellow rice. Sprinkle on roasted vegetables, yuca, and boiled malanga. Use on delicate fish — snapper, grouper, sole — where black pepper would overpower. Works in baby food, low-sodium preparations, and dishes finished with white pepper or fresh chiles instead.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCuban and Pan-Latin cooks keep this jar alongside the pepper version for precision work — when the dish gets its heat from sofrito, ají, or a finishing sauce, and the base seasoning needs to stay clean. It's the choice for milder palates, family cooking, and anyone layering pepper in at the end.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToast a tablespoon in dry oil with a bay leaf before adding rice and water. The garlic and oregano perfume the grain from the start — no pepper means the herbs read clearly.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101381685611,"sku":"33844012052","price":5.34,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844012052.jpg?v=1748979510"},{"product_id":"adobo-without-pepper-2-lbs","title":"Badia Adobo without Pepper, 2 lb","description":"\u003cp\u003eBadia Adobo without Pepper is the Cuban all-purpose seasoning — salt, garlic, oregano, and turmeric blended to season meat, rice, beans, and vegetables in one shake. The pepper-free version is the choice when you want full adobo flavor without heat, or when black pepper would clash with delicate fish or a baby's plate.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSeason bistec de palomilla, pollo asado, and chuletas before they hit the pan. Rub it into pork shoulder for lechón asado, dust it over yuca con mojo, or stir into the sofrito for arroz con pollo and frijoles negros. Works on tostones, croquetas, picadillo, and grilled fish like pargo or chillo.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis is the seasoning every Cuban abuela keeps within arm's reach of the stove. It carries into Puerto Rican, Dominican, and Pan-Latin kitchens wherever cooks want garlic-and-oregano backbone without bringing pepper into the dish. The 2 lb size is built for restaurants, caterers, and households that cook Latin food daily.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMix with sour orange juice and a few smashed garlic cloves to build a 30-minute marinade for pork or chicken — the classic Cuban mojo shortcut.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101388206443,"sku":"33844005504","price":11.04,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844005504.jpg?v=1748979626"},{"product_id":"adobo-without-pepper-7-oz","title":"Badia Adobo without Pepper, 7 oz","description":"\u003cp\u003eBadia Adobo without Pepper is the Cuban all-purpose seasoning — salt, garlic, oregano, and turmeric — built to season proteins, rice, beans, and vegetables in a single shake. Skipping the pepper keeps the profile clean for fish, eggs, and dishes where black pepper would muddy the flavor.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSeason bistec de palomilla, pollo asado, and pork chops before searing. Rub into pork shoulder for lechón, sprinkle on yuca con mojo, dust tostones straight from the fryer, and stir into sofrito for arroz con pollo, picadillo, and black beans. Excellent on grilled snapper, shrimp, and roasted vegetables.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis is the workhorse of the Cuban kitchen and a staple across Puerto Rican, Dominican, and Pan-Latin cooking. The 7 oz shaker is the everyday counter bottle — the one that lives next to the stove and gets reached for at every meal.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhisk with sour orange juice, olive oil, and crushed garlic for an instant mojo marinade — 30 minutes on chicken thighs, two hours on pork.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101388370283,"sku":"33844004019","price":3.23,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844004019-2.jpg?v=1748979630"},{"product_id":"adobo-with-pepper-2-lbs","title":"Badia Adobo with Pepper Seasoning, 2 lb","description":"\u003cp\u003eBadia Adobo with Pepper Seasoning is the original Cuban all-purpose blend — salt, garlic, oregano, turmeric, and black pepper measured into the proportion that seasons nearly every savory dish in the Latin kitchen. One shake handles what would otherwise take five jars.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSeason bistec de palomilla, masitas de puerco, pollo asado, and chuletas before the pan. Rub into pork shoulder for lechón asado, stir into the sofrito for arroz con pollo, frijoles negros, and picadillo. Sprinkle on tostones, yuca, ropa vieja, and grilled steaks. Works on burgers, roasted potatoes, and rotisserie chicken.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis is the defining seasoning of Cuban home cooking — the yellow shaker on every stove from Havana to Hialeah — and the everyday base across Puerto Rican, Dominican, Colombian, and Venezuelan kitchens. The 2 lb size is the format for restaurants, food trucks, caterers, and big-batch home cooks.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCombine with sour orange juice, olive oil, and crushed garlic for a fast mojo marinade. For roast pork, season the night before so the salt penetrates and the garlic-oregano profile sets deep into the meat.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101388861803,"sku":"33844005498","price":11.04,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/ADOBO-WITH-PEPPER-2LBS.jpg?v=1748979636"},{"product_id":"adobo-with-pepper-7-oz","title":"Badia Adobo with Pepper Seasoning, 7 oz","description":"\u003cp\u003eBadia Adobo with Pepper Seasoning is the original Cuban all-purpose blend — salt, garlic, oregano, turmeric, and black pepper in the ratio that seasons meat, rice, beans, and vegetables in one motion. It's the shortcut behind most savory dishes in the Cuban kitchen.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSeason bistec de palomilla, pollo asado, masitas de puerco, and pork chops before searing. Rub into pork shoulder for lechón, stir into sofrito for arroz con pollo, picadillo, and frijoles negros. Dust on tostones, yuca con mojo, ropa vieja, and grilled steaks. Equally at home on burgers, roasted chicken, and home fries.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis is the yellow shaker that defines Cuban home cooking and crosses into Puerto Rican, Dominican, Colombian, and Venezuelan kitchens. The 7 oz size is the standard countertop bottle — the one that gets used at nearly every meal.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSeason proteins the night before. Salt, garlic, and oregano need time to migrate into the meat — overnight seasoning is the difference between flavored on top and flavored through.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101389025643,"sku":"33844004026","price":3.23,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844004026-1.jpg?v=1748979640"},{"product_id":"adobo-with-pepper-3-75-oz","title":"Badia Adobo with Pepper Seasoning, 3.75 oz","description":"\u003cp\u003eBadia Adobo with Pepper Seasoning is the Cuban all-purpose blend — salt, garlic, oregano, turmeric, and black pepper — built to season everything savory in one shake. The 3.75 oz shaker is the apartment-kitchen and starter size for cooks new to Latin cooking or keeping a tighter pantry.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSeason bistec de palomilla, pollo asado, and pork chops before they hit the pan. Stir into sofrito for arroz con pollo, picadillo, and frijoles negros. Sprinkle on tostones, yuca, grilled shrimp, and roasted vegetables. Rub into pork shoulder for lechón and dust on rotisserie chicken or burgers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis is the seasoning at the heart of Cuban home cooking and a daily reach across Puerto Rican, Dominican, Colombian, and Venezuelan kitchens. If you cook one Latin dish a week or one a day, the yellow shaker is the single most useful jar on the rack.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBlend with sour orange juice, olive oil, and smashed garlic for a quick mojo. Thirty minutes on chicken, an hour on shrimp, overnight on pork.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101389156715,"sku":"33844001315","price":2.41,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844001315.jpg?v=1748979644"},{"product_id":"chimichurri-sauce-16-oz","title":"Badia Chimichurri Sauce, 16 oz","description":"\u003cp\u003eBadia Chimichurri Sauce is the Argentine table sauce ready to pour — parsley, oregano, garlic, and vinegar already balanced and emulsified. No chopping herbs, no mincing garlic, no waiting for flavors to marry. Open the bottle and you have grill-ready chimichurri in seconds, with the herbaceous bite Buenos Aires steakhouses are built on.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e Shake the bottle, pour over hot grilled steak, chicken, or sausage right off the fire. As a marinade, coat protein and rest 30 minutes to overnight in the fridge before grilling. Brush onto vegetables before roasting, or spoon over chimichurri rice and grilled bread.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e Asado, churrasco, skirt and flank steak, choripán, grilled chicken, roasted potatoes, empanada dipping, sandwich spread on steak subs, and a finishing drizzle for rice bowls and roasted vegetables.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e Traditional chimichurri means a cutting board of fresh parsley, peeled garlic cloves, dried oregano, vinegar, and oil — then a rest period to bloom. This bottle delivers the same balance with shelf stability, even acidity, and consistent heat across every pour. The 16 oz is the value pour for cookouts, marinade batches, and households that finish bottles fast.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101401674091,"sku":"33844009366","price":11.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/33844009366.jpg?v=1748979888"},{"product_id":"chimichurri-sauce-8-oz","title":"Badia Chimichurri Sauce, 8 oz","description":"\u003cp\u003eBadia Chimichurri Sauce is the classic Argentine condiment in a pour-ready bottle — parsley, oregano, garlic, vinegar, and oil already balanced. Skip the cutting board: open, shake, and you have grill sauce, marinade, and finishing drizzle in one move, with the herb-and-vinegar punch that defines a real asado.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e Shake the bottle. Spoon over hot steak, sausage, or chicken straight off the grill. As a marinade, pour over protein and rest 30 minutes to overnight before cooking. Drizzle on roasted vegetables and grilled bread, or stir a spoonful into rice and beans.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e Skirt steak, flank steak, churrasco, choripán, grilled chicken thighs, roasted potatoes, empanada dipping, steak sandwiches, and a finishing pour on vegetable bowls.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e From scratch, chimichurri means fine-chopping parsley, peeling garlic, measuring oregano and vinegar, then waiting for the flavors to settle. This bottle does it all upfront — consistent acidity, consistent heat, even oil emulsion every shake. The 8 oz size keeps a fresh bottle in rotation for smaller cooks and quick weeknight grilling.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101401772395,"sku":"33844004057","price":6.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/33844004057-1.jpg?v=1748979891"},{"product_id":"organic-oregano-0-75-oz","title":"Badia Organic Oregano Spice, 0.75 oz","description":"\u003cp\u003eOregano is the dried herb that defines Italian and Mediterranean cooking — pungent, slightly peppery, with a resinous backbone that holds up under heat the way fresh herbs can't. Dried is the point: the drying concentrates the oils that give pizza, marinara, and Greek roasts their signature character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSprinkle over Neapolitan pizza before and after baking, fold into marinara and pomodoro, season meatballs and Sicilian-style braises. Essential on Greek souvlaki, lemon-oregano roasted chicken, and feta drizzled with olive oil. Crosses into Mexican kitchens for pozole, chili, and refried beans, and rubs beautifully onto pork shoulder before slow roasting.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis is the herb Italian nonnas keep within arm's reach and Greek tavernas measure by the handful. It's essential anywhere tomatoes, olive oil, and garlic come together — and the dividing line between a sauce that tastes Italian and one that just tastes red.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCrush it between your palms before adding to a dish. The friction releases the oils trapped in the dried leaves, waking up flavor that would otherwise stay locked in the jar.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101412454763,"sku":"33844002572","price":4.01,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844002572.jpg?v=1748979980"},{"product_id":"adobo-with-sazon-12-75-oz","title":"Badia Adobo with Sazón, 12.75 oz","description":"\u003cp\u003eAdobo with Sazón combines two cornerstone Cuban and pan-Latin seasonings into one jar. Adobo brings the garlic-oregano-salt base; sazón adds annatto, cumin, and coriander, lending the warm golden-orange color and earthy depth that defines so much Caribbean cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRub onto pernil before slow-roasting. Season arroz con pollo so the rice takes on color and flavor as it absorbs the broth. Sprinkle over pork chops, chicken thighs, and skirt steak before grilling. Stir into the base of habichuelas guisadas and carne guisada. Use as the dry seasoning for empanada and pastelillo fillings.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAdobo and sazón are the two seasonings every Cuban, Puerto Rican, and Dominican cook keeps within arm's reach. Combining them streamlines the workflow for dishes where both are used together anyway — which is most of them. Essential for stews, rice dishes, and any protein headed for the grill or oven.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe annatto in sazón is heat-sensitive for color. Add it to oil at the start of your sofrito so it blooms and tints the fat — that golden oil then carries the color through the entire dish.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101423137131,"sku":"33844003791","price":4.53,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844003791.jpg?v=1748980186"}],"url":"https:\/\/bodega.badiaspices.com\/collections\/wc-asado-masters.oembed?page=2","provider":"Bodega Badia","version":"1.0","type":"link"}