Although not originally from Mexico, Mexican cuisine and culture have adopted tamarind as their own. It is frequently used in candies, drinks, desserts as well as savoury dishes. Originally from India, the tamarind tree can be found in the tropical states of Mexico, especially along the Pacific coastline. Grown in pods, this sour fruit brings rich, tangy flavours to a marinade.
Piloncillo, a Mexican, unrefined brown sugar cone with a slight molasses flavour, combined with smoky chipotle pepper creates a true depth of flavour. Tio Pablo Adobo de Tamarindo harnesses all of these flavours to create is a versatile marinade: stir fry with diced pork and serve in tacos, add to fish and serve on rice or slow cook with chicken and kumara. Plus Tio Pablo’s Adobo de Tamarindo is vegan and gluten-free.
