A Latino-owned business that has built its reputation on high standards of quality. Established in 1957. La Criolla was originally founded in 1957 by Avelino Maldonado, who began selling spices out of the trunk of his car in Chicago's Humboldt Park neighborhood.
Within months, he leased a small warehouse and opened its doors in Chicago's Fulton Market area on the corner of Randolph and Peoria.
He established La Criolla to cater to independent grocers serving Chicago's growing Hispanic market. That same year, La Criolla introduced its specially-formulated Adobo La Criolla Seasoning. It continues to be one of our most popular items.
Today, although spices remain the focus of La Criolla, its product line now includes many other products, such as a wide variety of beans, peas, olives, olive oil, vanilla, honey, giardiniera, and more. In 2018 La Criolla moved to Alsip, IL, to a 23,000 sq. ft. facility, expanding its capabilities as a manufacturer, importer, and copacker.
As a family-owned business, it has built its reputation on the high standards of quality set in 1957. La Criolla takes special pride in bottling all of its spices in glass bottles to preserve the best flavor, and only the highest-quality ingredients are used. No artificial additives, preservatives, or dyes are added.
La Criolla customers can taste the difference, which is why La Criolla is "El Orgullo de su olla" or "The pride of your kitchen."
La Criolla customers can taste the difference, which is why La Criolla is "El Orgullo de su olla" or "The pride of your kitchen."
Explore the beauty of Latin flavors with this homemade food recipe that will draw families and friends together for more.
PREP TIME5 mins
COOK TIME10 mins
TOTAL TIME15 mins
YIELDS1 Serving
2 skirt steak
3 limes
1216 corn tortillas
La Criolla Adobo
La Criolla Adobo y Sazón
1. Cut the skirt steak into 4-inch strips.
2. Squeeze lime juice on skirt steak strips
3. Season meat with La Criolla Adobo (or La Criolla Adobo y Sazón) according to your taste.
4. Grill steak to the desired doneness (preferably medium well).
5. Remove from grill and let the steak rest a bit, then slice against the grain into thin strips.
6. Add salt to taste (optional).
7. Fill warmed corn tortillas with some steak.
8. Top with any additional toppings like cilantro, onions, and a squeeze of lime.
9. ¡Disfruta! Enjoy!