Adobo
Sign in to savethumb|right|—smoked, ripe jalapeño peppers in thumb|right|Peruvian chicken made from dried (yellow lantern chili, Capsicum chinense) ' or ' (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 . The practice, native to Iberia (Spanish and Portuguese cuisine), was widely adopted in Latin America, as well as Spanish and Portuguese colonies in Africa and Asia.
Key facts
- Food.name
- Adobo
- Food.image
- Lomo en adobo-2009.jpg
- Food.caption
- Lomo en adobo—pork loin marinated in adobo
- Food.country
- Spain, Portugal
- Food.type
- Sauce or marinade
- Food.main_ingredient
- Paprika, salt, garlic and vinegar
- Food.cookbook
- Adobo Sauce
via Wikipedia infobox
Wikidata facts
- Image
- Lomo en adobo-2009.jpg
Show 1 more fact
- Commons category
- Adobo
Sources (2)
via Wikidata · CC0
~5 min read
Article
13 sectionsContents
- Characteristics
- Applications
- Variations
- Mexico
- ''Chipotles en adobo''
- Puerto Rico
- Peru
- Philippines
- Uruguay
- History
- See also
- References
- External links
thumb|right|—smoked, ripe jalapeño peppers in thumb|right|Peruvian chicken made from dried (yellow lantern chili, Capsicum chinense) ' or ' (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 . The practice, native to Iberia (Spanish and Portuguese cuisine), was widely adopted in Latin America, as well as Spanish and Portuguese colonies in Africa and Asia.
In the Philippines, the name was given by colonial-era Spaniards on the islands to a different indigenous cooking method that also uses vinegar. Although similar, this developed independently of Spanish influence.