Translations:Adobo/4/en

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).