Adobo is a Filipino method of cooking meat, usually chicken or pork, braised in vinegar, soy sauce, garlic, bay leaf and black pepper. The vinegar based technique predates the sixteenth century Spanish colonization of the Philippines as a practical way of preserving meat in a tropical climate; Spanish colonizers later gave it the name adobo, from their own word for marinade, without changing the underlying native method. There is no single canonical recipe, and family and regional variation is genuinely wide, including a coconut milk version, adobo sa gata, traditional in southern Luzon.
Facts
Disputed
Origin Period, From (Year)Sourced to the subject's own accountMarks the late 16th century, when Spanish colonizers applied the name adobo to the pre-existing indigenous Filipino vinegar-cooking method due to its superficial similarity to Iberian adobo; the indigenous method itself developed independently and is undated. Origin Period, To (Year)Sourced to the subject's own accountMarks one of the earliest print references to adobo, in Mariano de Rementeria y Fica's 1850 Manual del Cocinero, Repostero, Pastelero, Confitero y Botillero. Origin RegionThe Philippine archipelago, prior to Spanish contact. 1 FAQs
Does adobo taste better the next day?
One tested recipe says it tastes better after resting overnight.
Yes, according to one BBC Good Food chicken adobo recipe. Its author says the dish actually tastes better after it is cooked and left overnight, because that allows the flavors to develop further.
Connections
In Cuisine
Source Filipino Cuisine Was Asian Fusion Before Asian Fusion Existed (Smithsonian Magazine)
Uses Ingredient
Source Filipino Chicken Adobo (America's Test Kitchen)
Source Filipino Chicken Adobo (America's Test Kitchen)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Adobo (Wikipedia)Lead paragraphtier 3Quote, Lead paragraph
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.
Sources
1. Filipino Cuisine Was Asian Fusion Before Asian Fusion Existed (Smithsonian Magazine)
2. Adobo (Wikipedia)
WikipediaIntroduction
Adobo or adobar (Spanish for '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.
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.
View the Source Adobo (Wiktionary)
Filipino Chicken Adobo (America's Test Kitchen)
America's Test Kitchen- Uses Ingredient: Garlic
- Uses Ingredient: Black Pepper
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