Adobo: Difference between revisions

{{short description|Iberian culinary style}}

{{about|a type of marinade|a method of food preparation indigenous to the Philippines with the same name|Philippine adobo}}

[[Image:Chipotlesenadobo.jpg|thumb|right|{{lang|es|Chipotles en adobo}}—smoked, ripe jalapeño peppers in {{lang|es|adobo}}]]

[[File:Peruvian adobo chicken.JPG|thumb|right|Peruvian {{lang|es|adobo}} chicken made from dried {{lang|es|aji panca}} (yellow lantern chili, ''[[Capsicum chinense]]'')]]

In the [[Philippines]], the name {{lang|es|adobo}} was given by colonial-era Spaniards on the islands to a different [[Philippine adobo|indigenous cooking method]] that also uses vinegar.<ref>Susana Aleson, Montse Clavé, (1998), ''Cocina filipina'', ICARIA {{in lang|es}} Although similar, this developed independently of Spanish influence.

== Characteristics ==

In the years following the arrival of Europeans to the Americas, meat and fish began to be preserved by new methods. Low temperatures facilitate food preservation, but in higher temperatures, other techniques, such as ''adobo'', became necessary. Animals were usually slaughtered in the coldest months of winter, but surplus meat had to be preserved in the warmer months. This was facilitated through the use of ''adobos'' (marinades) along with [[paprika]] (a substance that may have antimicrobial properties due to the capsaicin content). Paprika gives a reddish color to ''adobos'', and the [[capsaicin]]s in paprika dissolve in fats, allowing its penetration beyond the tissue surface.

== 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 [[Province of Cádiz|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, Ciudad Real|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]]''.

In Mexico, ''adobo'' refers to a condiment or cooking sauce with a base containing [[Chili pepper|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.

''Adobo'' relates to marinated dishes such as ''chipotles en adobo'' in which [[chipotle]]s ([[Smoking (cooking)|smoked]] ripe [[jalapeño|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|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 [[Zest (ingredient)|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===

{{Main|Philippine adobo}}

[[File:Chicken Adobo over rice.jpg|thumb|[[Philippine adobo|Filipino ''adobong manok'']]]]

In [[Philippine cuisine|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''.

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.

==See also==

== External links ==

* {{Cookbook-inline|Adobo Sauce}}

{{Marinades}}

{{Hot sauces}}

{{Mexican cuisine}}

{{portal bar|Food}}

[[Category:Chili pepper dishes]]

[[Category:Cuisine of the Southwestern United States]]

[[Category:Spices]]

{{二次利用|date=31 May 2025, at 17:40}}