アドボ
Adobo/ja
アドボまたはアドバール（スペイン語：マリネ液、ソース、または調味料）は、食品をパプリカ、オレガノ、塩、ニンニク、酢から様々に構成されるだし（またはソース）に浸し、その風味を保存および向上させる調理法である。ポルトガル語ではカルネ・デ・ヴィーニャ・ダリョスとして知られている。この調理法はイベリア半島（スペイン料理およびポルトガル料理）に由来し、ラテンアメリカ、ならびにアフリカおよびアジアのスペイン領およびポルトガル領植民地で広く採用された。
| アドボ | |
|---|---|
 Lomo en adobo —アドボに漬け込んだ豚ロース | |
| 種類 | ソースまたはマリネ液 |
| 発祥地 | スペイン、ポルトガル |
| 主な材料 | パプリカ、塩、ニンニク、酢 |
 Cookbook | |
フィリピンでは、植民地時代のスペイン人が、現地の別の調理法に「アドボ」という名前を付けた。この調理法も同様に酢を使用するものであるが、スペインの影響とは独立して発展したものである。
特徴
ヨーロッパ人がアメリカ大陸に到着した後の数年間で、肉や魚は新しい方法で保存されるようになった。低温は食品の保存を容易にするが、より高い温度では、「アドボ」のような他の技術が必要となった。動物は通常、冬の最も寒い月に屠殺されたが、余分な肉は暖かい月に保存する必要があった。これは、パプリカ（カプサイシン含有量により抗菌特性を持つ可能性がある物質）とともに「アドボ」（マリネ液）を使用することで促進された。パプリカは「アドボ」に赤みがかった色を与え、パプリカに含まれるカプサイシンは脂肪に溶けるため、組織表面を超えて浸透することが可能となる。
Applications
Adobo 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 cazón en adobo (dogfish in adobo, made from school shark and originating from Cadiz, a city in the Cádiz province of Spain); berenjenas de Almagro (Almagro aubergine, a pickled aubergine characteristic of "Manchega" cuisine from the Castile-La Mancha region of Spain, specifically from Almagro, a city in the Ciudad Real province of Spain); and lomo en adobo (tenderloin of beef or pork in adobo).
Variations
The noun form of adobo describes a marinade or seasoning mix. Recipes vary widely by region: Puerto Rican adobo, a rub used principally on meats, differs greatly from the Mexican variety. Meat marinated or seasoned with an adobo is referred to as adobado or adobada.
Mexico
In Mexico, adobo refers to a condiment or cooking sauce with a base containing chillies, particularly chipotle and ancho peppers. An ancho pepper is a poblano chili that is dried after it turns red. These sauces are used as a marinade and to add a smoky, spicy flavor.
Chipotles en adobo
Adobo relates to marinated dishes such as chipotles en adobo in which chipotles (smoked ripe jalapeño peppers) are stewed in a sauce with tomatoes, garlic, vinegar, salt, and spices. The spices vary, but generally include several types of peppers (in addition to the chipotle and most likely those on hand), ground cumin and dried oregano. Some recipes include orange juice and lemon or lime juices. They often include a pinch of brown sugar just to offset any bitter taste.
Puerto Rico
Puerto Rican-style adobo is a seasoned salt that is generously sprinkled or rubbed on meats and seafood prior to grilling, sautéing, or frying. Supermarkets sell prepared blends. There are two types of adobo on the island. The wet rub, adobo mojado, consists of crushed garlic, olive oil, salt, black pepper, dry or fresh lippia (Caribbean oregano), citrus juice and vinegar. More widely used on the island is a dry mix, adobo seco. It is easier to prepare and has a long shelf life. Adobo seco consists of garlic powder, onion powder, salt, black pepper, dry lippia, and sometimes dried citrus zest.
Peru
Adobo is a typical dish of Peruvian cuisine, specifically in the area of Arequipa. This is a dish of pork marinated in spices and vegetables, which are cooked in a clay pot until it becomes tender. Bread is served alongside for dipping in the sauce.
Philippines
In Filipino cuisine, adobo refers to a common and indigenous cooking method. In the late 16th century, the Spanish referred to it as adobo due to its superficial similarity.
The main ingredients of Philippine adobo are ingredients native to Southeast Asia, namely vinegar, soy sauce or fish sauce, peppercorns, garlic, and bay leaves. It does not traditionally use chilis, paprika, oregano, or tomatoes. Rather, adobo is characteristically salty and sour, and often sweet taste. which turns it into ginataang adobo.
Uruguay
In Uruguay, adobo is a spice mix of the same spices of the Spanish marinade. Also, adobar is the act of using this mix as a condiment. A sauce made of adobo, salt and water is called mojo.
History
One of the earliest references to adobo is found in the Manual del Cocinero, Repostero, Pastelero, Confitero Y Botillero by Mariano de Rementeria y Fica in 1850.
関連項目
外部リンク
Media related to Adobo at Wikimedia Commons
[[wikibooks:Cookbook:Adobo Sauce |]] at the Wikibooks Cookbook subproject
 | この記事は、クリエイティブ・コモンズ・表示・継承ライセンス3.0のもとで公表されたウィキペディアの項目Adobo(31 May 2025, at 17:40編集記事参照)を翻訳して二次利用しています。 |