Adobo

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

Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of cooked 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^[1] and Portuguese cuisine), was widely adopted in Latin America, as well as Spanish and Portuguese colonies in Africa and Asia.

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   Media: Adobo

Chipotles en adobo—smoked, ripe jalepeño peppers in adobo

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

In the Philippines, the name adobo was given by colonial-era Spaniards on the islands to a different indigenous cooking method that also uses vinegar.^[2][3] Although similar, this developed independently of Spanish influence.^[4][5][6]

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).^[7] Paprika gives a reddish color to adobos, and the capsaicins 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 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).

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.

Mexico

In Mexico, adobo refers to a condiment or cooking sauce with a base containing 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.

Chipotles en adobo

Adobo relates to marinated dishes such as chipotles en adobo in which chipotles (smoked ripe 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 micromera, 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 micromera, and sometimes dried citrus zest. Lippia micromera in Puerto Rico goes by the name orégano de la isla but is known in English as Jamaican orégano and false thyme.

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 article: Philippine adobo

 

Filipino adobong manok

In Filipino cuisine, adobo refers to a common and indigenous cooking method.^[3] In the late 16th century, the Spanish referred to it as adobo due to its superficial similarity.^[4][8]

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.^[9][5][10] Another version is cooking it with coconut milk.^[11]

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.

History

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.^[12]

See also

• Daube – French stew of beef braised in wine and garlic
• Carne de vinha d'alhos – Portuguese dish, of meat marinated with garlic and wine
• Torresmos – Portuguese pork dish

References

1. Manuel Martinez Llopis (1989), Historia de la gastronomía española, Alianza editorial, ISBN 84-206-0378-3 (in Spanish)
2. Susana Aleson, Montse Clavé, (1998), Cocina filipina, ICARIA (in Spanish)
3. Ocampo, Ambeth (February 24, 2009). . Philippine Daily Inquirer. Archived from the original on 23 May 2015.
4. Paul A. Rodell (2002). Culture and customs of the Philippines. Greenwood Publishing Group. p. 102. ISBN 978-0-313-30415-6.
5. Estrella, Serna (June 22, 2013). "Adobo: The History of A National Favorite". Pepper.ph. Retrieved March 21, 2016.
6. Hosking, Richard (2006). Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005. Oxford Symposium. p. 299. ISBN 9781903018477.
7. Cowan, Marjorie Murphy (October 1999). "Plant Products as Antimicrobial Agents". Clinical Microbiology Reviews. 12 (4): 564–582. doi:10.1128/CMR.12.4.564. ISSN 0893-8512. PMC 88925. PMID 10515903.
8. Alan Davidson & Tom Jaine (2006). The Oxford companion to food. Oxford University Press. p. 600. ISBN 978-0-19-280681-9.
9. Zulu, Mijon (19 November 2017). "What Is the Difference Between Mexican and Filipino Adobo?". Chowhound. Retrieved 9 January 2019.
10. . CookingLight. Archived from the original on 6 August 2020. Retrieved 10 January 2019.
11. "Chicken Adobo sa Gata". Knorr. Retrieved October 31, 2023.
12. Manual del Cocinero, Repostero, Pastelero, Confitero Y Bottilera by Henri Louis Nicolas Duval

External links

•   Media related to Adobo at Wikimedia Commons
•   Adobo Sauce at the Wikibooks Cookbook subproject