People all over the world love adobo—but we're not all talking about the same thing.
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All over the world, people love adobo. In Puerto Rico, Mexico, and the Philippines, adobo is essential and multipurpose. But what is adobo, exactly? The answer depends on where you are and who you’re talking to.or “to marinate,” adobo unites the many places that once fell under the Spanish Empire. But adobo is also an example of how separate cultures persisted and evolved despite the Spanish influence.speaks to a shared history of Spanish occupation, but taste adobo from Mexico beside adobo from the Philippines and you’ll instantly witness how traditions diverged.We can start with Spain, where adobar, the verb, becomes adobo, the noun, meaning dressing or marinade.
These vinegar-and-olive oil marinades are usually flavored with pimentón, oregano, salt, garlic, and black pepper. They came about in the centuries before refrigeration, as they helped preserve proteins—a particularly useful practice in humid coastal areas where meat spoiled quickly. The port city of Cádiz, for example, is known for cazon en adobo, in which dense chunks of dogfish get a long marinade in vinegar and spices.
In Mexico, adobo sauce starts with dried chiles like guajillo and ancho peppers. The chiles are rehydrated and combined into a thick paste with an acid like vinegar or citrus juice and flavorful additions like onions, garlic, cumin, and oregano. Mexican adobo, like Spanish adobo, is often used as a marinade for
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