the wei

Adobo - rub over meat and let it sit for a while or overnight before cooking.

Adobo Paste
2 t olive oil
2 cloves garlic, minced
3 t oregano
juice of 1/2 lime
2 t sea salt
1/2 t fresh ground black pepper

From Daisy Martinez

Adobo Seco [Dry Adobo]
Makes 1 cup
6 tablespoons salt
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons ground black pepper
1 ½ teaspoons ground oregano

Place all ingredients in a jar with a tight fitting lid. Shake well and store for up to 2 months in a cool dry place.
You can add 1 teaspoon of any or all of the following to customize your dry adobo: Ground cumin Dried citrus zest (orange, lemon, or lime) Saffron Achiote powder.