Adobo or adobar (Spanish language: marinade, sauce, or seasoning) is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, Edible 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[Manuel Martinez Llopis (1989), Historia de la gastronomía española, Alianza editorial, ] 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 adobo was given by colonial-era Spaniards on the islands to a different Philippine adobo that also uses vinegar.[Susana Aleson, Montse Clavé, (1998), Cocina filipina, ICARIA ]
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).
Paprika gives a reddish color to
adobos, and the
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
Chili pepper, 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
(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 (Caribbean oregano),
citrus 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, and sometimes dried citrus zest.
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
In Filipino cuisine,
adobo refers to a common and indigenous cooking method.
In the late 16th century, the Spanish referred to it as
adobo due to its superficial similarity.
The main ingredients of Philippine adobo are 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.
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.
[ Manual del Cocinero, Repostero, Pastelero, Confitero Y Bottilera by Henri Louis Nicolas Duval]
See also
External links
