Translations:Adobo/1/en

This page is about a type of marinade. For a method of food preparation indigenous to the Philippines with the same name, see Philippine adobo.

Adobo

Lomo en adobo—pork loin marinated in adobo
Type	Sauce or marinade
Place of origin	Spain, Portugal
Main ingredients	Paprika, salt, garlic and vinegar
Cookbook: Adobo Sauce

Chipotles en adobo—smoked, ripe jalapeño peppers in adobo

Peruvian adobo chicken made from dried aji panca (yellow lantern chili, Capsicum chinense)

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