Adobo
Iberian culinary style / From Wikipedia, the free encyclopedia
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 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.
Quick Facts Type, Place of origin ...
Type | Sauce or marinade |
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Place of origin | Spain, Portugal |
Main ingredients | Paprika, salt, garlic and vinegar |
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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]