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Natural seasoning

Our History

Cabepilijjoi by ILC® is a company founded in 2017 by Puerto Rican Chef Ivette Letriz Cordero, a professional in Culinary Arts, Food Management and Hotel Management. Seeking to offer an authentic and healthy Puerto Rican seasoning, she created a product that promises to bring to your table that delicious flavor that distinguishes us.

The innovative marinade for all types of food has a unique recipe on the market. It is free of genetic modifications, preservatives, artificial flavor and gluten. It is also low in sodium, vegan, keto and kosher, making it a healthy alternative that will add flavor to all your dishes. Created with great effort and care, concentrating the flavors of our Enchanted Island, Puerto Rico. Only CabepiliJjoi by ILC® can offer a high-quality, 100% pure product, with a unique aroma, that will make your mouth water as soon as you open its eye-catching 8oz packaging.

Chef Ivette Letriz Cordero has more than 14 years of experience working in the food industry. In addition to that, she completed her Associate Degree in Registered Nursing in Puerto Rico. This fusion in her career prompted her to evaluate and select the best ingredients to maintain optimal health while enjoying your best dishes.

Ivette has worked in several renowned hotels on the island, and has participated in festivals and private activities such as: Isabela Has Flavor, Saborea Puerto Rico, Chocolate Festival, Food & Wine Fest, Espibi Center Activities, Activities for members of Plantation Village & Golf Resort, among others.

She was a professor of Culinary Arts at several academic institutions in Puerto Rico. She participated as a guest cooking editor in "MI REVISTA 2009 edition" where she published 11 recipes of her own. She worked in the kitchen for Centro Americanos 2010 in Mayaguez, Puerto Rico. She participated as a guest in several WAPA TV programs, among other things.

Her passion for health and food motivates her to continue knocking on doors and constantly paving the way for a sea of ideas, in order to contribute to better nutrition for all.

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