Adobo: Difference between revisions

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[[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]]~~<ref name="Llopis">Manuel Martinez Llopis (1989), ''Historia de la gastronomía española'', Alianza editorial, {{ISBN|84-206-0378-3}} {{in lang|es}}</ref>~~ and [[Portuguese cuisine]]), was widely adopted in [[Latin American cuisine|Latin America]], as well as Spanish and Portuguese colonies in Africa and Asia.

'''{{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.

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.

@@ Line 24: / Line 24: @@
 [[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]]<ref name="Llopis">Manuel Martinez Llopis (1989), ''Historia de la gastronomía española'', Alianza editorial, {{ISBN|84-206-0378-3}} {{in lang|es}}</ref> and [[Portuguese cuisine]]), was widely adopted in [[Latin American cuisine|Latin America]], as well as Spanish and Portuguese colonies in Africa and Asia.
+'''{{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.
 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.