Part 4/10:
Saul showcases his mastery over adobo sauce, making his own from scratch with dried chilies soaked in hot water, then blended with tomatoes, garlic, vinegar, brown sugar, cinnamon, cumin, and a secret splash of pineapple juice for acidity. He marinates his shrimp in this smoky, spicy sauce, and butterflies them for quicker, more uniform cooking, ensuring the adobo flavor envelops every bite.
Desi, on the other hand, relies on packaged fajita seasoning that contains salt, chili powder, garlic, and anti-caking agents. While convenient, it highlights a common shortcut, contrasting with Lorenzo and Saul’s more from-scratch approach. Interestingly, Desi enhances his marinade with lime juice before cooking, adding brightness but slightly dampening the sizzling effect due to water content.