Adobo

This article is about a type of marinade. For a method of food preparation indigenous to the Philippines with the same name, see Philippine adobo.

Adobo
Lomo en adobo—pork loin marinated in adobo
TypeSauce or marinade
Place of originSpain, Portugal
Main ingredientsPaprika, salt, garlic and vinegar
Chipotles en adobo—smoked, ripe jalapeño peppers in adobo
Peruvian adobo chicken made from dried aji panca (yellow lantern chili, Capsicum chinense)

Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as carne de vinha d'alhos. The practice, native to Iberia (Spanish cuisine[1] and Portuguese cuisine), was widely adopted in Latin America, as well as Spanish and Portuguese colonies in Africa and Asia.

In the Philippines, the name adobo was given by colonial-era Spaniards on the islands to a different indigenous cooking method that also uses vinegar.[2][3] Although similar, this developed independently of Spanish influence.[4][5][6]

  1. ^ Manuel Martinez Llopis (1989), Historia de la gastronomía española, Alianza editorial, ISBN 84-206-0378-3 (in Spanish)
  2. ^ Susana Aleson, Montse Clavé, (1998), Cocina filipina, ICARIA (in Spanish)
  3. ^ Cite error: The named reference Indigenous was invoked but never defined (see the help page).
  4. ^ Cite error: The named reference rodell was invoked but never defined (see the help page).
  5. ^ Estrella, Serna (June 22, 2013). "Adobo: The History of A National Favorite". Pepper.ph. Retrieved March 21, 2016.
  6. ^ Hosking, Richard (2006). Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005. Oxford Symposium. p. 299. ISBN 9781903018477.