Adobo/ja: Difference between revisions

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

{{italic title}}

{{Infobox food

| name             = Adobo

| image           = Lomo en adobo-2009.jpg

| caption         = ''Lomo en adobo''—pork loin marinated in adobo

| alternate_name   =  

| country         = [[Spain]], [[Portugal]]

| region           =  

| creator         =  

| type             = [[Sauce]] or [[marinade]]

| course           =  

| served           =  

| main_ingredient = [[Paprika]], [[Edible salt|salt]], [[garlic]]

and [[vinegar]]

| variations       =  

| calories         =  

| other           =  

| cookbook         = Adobo Sauce

[[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]]'')]]

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