adobar

Adobar is a verb in Spanish that means to marinate or season foods with a seasoned mixture, typically to flavor and sometimes preserve meat, fish, or vegetables. The related noun adobo denotes the seasoning mixture or paste used for this purpose. The exact origin of the word adobo is uncertain, but it is widely used across Iberian, Latin American, and other Spanish-influenced cuisines, with regional variations in ingredients and techniques.

In Spain, adobo often describes a wet marinade for meat or fish, commonly based on olive oil, garlic, paprika or other spices, salt, and an acidic element such as vinegar or wine. It is used to flavor and help tenderize the food before cooking, and is particularly associated with preparations of pork and fish. In many Latin American and Caribbean kitchens, adobo can refer to a spice paste or dry rub that may include dried chiles, garlic, oregano, cumin, vinegar, and oil, applied to various meats such as pork, chicken, or beef.

In the Philippines, the term adobo is most closely linked to a distinct dish in which meat is braised in a mixture of vinegar, soy sauce, garlic, and bay leaves. While this dish is named after the marinating concept, adobo in Filipino cuisine reflects a broader method of flavoring and braising that centers on the marinade or sauce, rather than a single universal recipe.

Preparation and usage: adobar aims to impart flavor and, in some cases, to tenderize through acidity. Marinade times vary by recipe and meat cut, ranging from a brief 30 minutes to several hours or overnight. Care is needed to avoid over-marination, which can alter texture, especially with highly acidic mixtures. Adobo-style seasonings remain a common element in home cooking and professional kitchens worldwide, with countless local adaptations.