Essential in the Spanish Caribbean and Latin American kitchens, adobo is a savory, all-purpose seasoning that imparts a garlic flavor and is normally used to season and/or marinate meat, chicken or fish. It is so fundamental in Latin cuisine that adobado means “marinated and cooked in adobo sauce.”
Origin of Adobo
Before refrigeration, adobo mixtures were salt and vinegar blends used to preserve meat. The word adobo comes from the Spanish word adobar, which literally means “to marinate.” Historically it meant a type of pickling sauce made with olives, vinegar or wine and spices.
These days, adobo is prepared in two different ways—either a dry spice mix or a wet rub paste. Generally speaking, it’s no longer used to preserve meat, but is mainly a seasoning and sometimes added to beans, stews, and sauces.
Onions, olive oil, lime juice, sour orange juice or vinegar are added to create wet rubs and marinades. For maximum flavor, the meat is allowed to marinate in the refrigerator overnight.
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