https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AAdobo%2F4%2Fen 2026-07-05T18:30:37Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Adobo/4/en&diff=159909&oldid=prev 2025-07-01T07:49:23Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>== Applications ==<br /> &#039;&#039;Adobo&#039;&#039; was employed initially as a method of [[food preservation]], but in time—with the advent of refrigeration methods—it came to be used primarily as a method of flavoring foods before cooking. Traditional preparations were created with the intent of flavoring, such as &#039;&#039;cazón en adobo&#039;&#039; (dogfish in adobo, made from [[school shark]] and originating from [[Cadiz]], a city in the [[Province of Cádiz|Cádiz province]] of Spain); &#039;&#039;berenjenas de Almagro&#039;&#039; (Almagro [[aubergine]], a pickled aubergine characteristic of &quot;Manchega&quot; cuisine from the [[Castile-La Mancha]] region of Spain, specifically from [[Almagro, Ciudad Real|Almagro]], a city in the Ciudad Real province of Spain); and &#039;&#039;lomo en adobo&#039;&#039; (tenderloin of beef or pork in adobo).</div>

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