 Lomo en adobo—pork loin marinated in adobo | |
| Type | Sauce ormarinade |
|---|---|
| Place of origin | Spain,Portugal |
| Main ingredients | Paprika,salt,garlic andvinegar |
Adobo oradobar (Spanish:marinade,sauce, orseasoning) is the immersion of food in a stock (or sauce) composed variously ofpaprika,oregano,salt,garlic, andvinegar to preserve and enhance its flavor. ThePortuguese variant is known ascarne de vinha d'alhos. The practice, native toIberia (Spanish[1] and Portuguese cuisine), was widely adopted inLatin America, as well as Spanish and Portuguese colonies in Africa and Asia.
In thePhilippines, the nameadobo was given by colonial-era Spaniards on the islands to a differentindigenous cooking method that also uses vinegar.[2][3] Although similar, this developed independently of Spanish influence.[4][5][6]
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 asadobo, 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 ofadobos (marinades) along withpaprika (a substance that may have antimicrobial properties due to the capsaicin content).[7] Paprika gives a reddish color toadobos, and thecapsaicins in paprika dissolve in fats, allowing its penetration beyond the tissue surface.
Adobo was employed initially as a method offood 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 ascazón en adobo (dogfish in adobo, made fromschool shark and originating fromCádiz in Spain);berenjenas de Almagro (Almagroaubergine, a pickled aubergine characteristic of "Manchega" cuisine from theCastile-La Mancha region of Spain, specifically fromAlmagro, a city in the Ciudad Real province of Spain); andlomo en adobo (tenderloin of beef or pork in adobo).
The noun form ofadobo describes a marinade or seasoning mix. Recipes vary widely by region: Puerto Ricanadobo, a rub used principally on meats, differs greatly from the Mexican variety. Meat marinated or seasoned with anadobo is referred to asadobado oradobada.
In Mexico,adobo refers to a condiment or cooking sauce with a base containingchillies, 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.
Adobo relates to marinated dishes such aschipotles en adobo in whichchipotles (smoked ripejalapeño 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 Rican-styleadobo is aseasoned 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 ofadobo on the island. The wet rub,adobo mojado, consists of crushed garlic, olive oil, salt, black pepper, dry or freshlippia (Caribbean oregano),citrus juice andvinegar. 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, and sometimes driedcitrus zest.
Adobo is a typical dish ofPeruvian cuisine, specifically in the area ofArequipa. 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.
InFilipino cuisine,adobo refers to a common and indigenous cooking method.[3] In the late 16th century, the Spanish referred to it asadobo due to its superficial similarity.[4][8]
The main ingredients of Philippineadobo are native toSoutheast Asia, namelyvinegar,soy sauce orfish sauce,peppercorns,garlic, andbay 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 withcoconut milk[11] which turns it intoginataang adobo.
InUruguay, adobo is aspice 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 calledmojo.
One of the earliest references to adobo is found in theManual del Cocinero, Repostero, Pastelero, Confitero Y Botillero by Mariano de Rementeria y Fica in 1850.[12]
Media related toAdobo at Wikimedia Commons
Adobo Sauce at the Wikibooks Cookbook subproject| Topics |  | |
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| See also | ||
| Chili sauce |
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| Chili paste | ||||
