Adobo is a flavorful dish with deep cultural roots, but the answer to “What Is Adobo?” can vary widely depending on the region. While the term “adobo” is Spanish, the dish itself has evolved uniquely in different parts of the world, most notably in Puerto Rico and the Philippines. This article dives into these fascinating variations, highlighting the key ingredients, preparation methods, and historical influences that define each.
Puerto Rican Adobo: A Flavorful Foundation
The colonization of Puerto Rico, beginning in the early 1500s, brought Spanish influences to the island. In Puerto Rico, “adobo” most traditionally refers to a wet marinade. This marinade usually comprises garlic, an acid (vinegar or citrus), oregano, salt, pepper, and olive oil. This combination creates a foundational flavor base used in many Puerto Rican dishes.
The specific ratio of these ingredients is not fixed and depends largely on the protein being marinated. According to Von Diaz, a journalist, professor, and author of Coconuts & Collards, tougher cuts of meat like pork shoulder benefit from an adobo with more garlic and a stronger acid such as vinegar or naranja agria (bitter orange). On the other hand, more delicate proteins like fish require a milder adobo with less garlic, less salt, and citrus instead of vinegar. This adaptability is key to the versatility of adobo in Puerto Rican cuisine.
Beyond preservation, adobo plays a crucial role in infusing flavor into tougher cuts of meat, which were historically common on the island. Diaz emphasizes the importance of adobo in Puerto Rican cooking, stating that it’s almost unthinkable to prepare any protein without first applying some form of adobo.
Dry Adobo: A Convenient Flavor Punch
There’s also a dry adobo seasoning widely popular in the Puerto Rican diaspora. This version, often found in a plastic shaker, was popularized by Goya in 1966. It typically contains salt, granulated garlic, oregano, black pepper, and turmeric. This blend is incredibly versatile and can be added to a wide range of dishes, from sauces and stews to even popcorn, offering a convenient “flavor punch.”
While Diaz’s family prefers using fresh ingredients, she acknowledges the convenience and flavor that dry adobo provides. She points out that the components of both the wet paste and dry seasoning are similar, representing different methods of achieving the same culinary goal.
Goya now offers a variety of adobo blends, including options with saffron and cumin. Smaller producers like Loisa and chef Eric Rivera from Seattle have also created their own unique versions of dry adobo, expanding the options available to consumers. For those who prefer a DIY approach, making your own adobo blend is also an option.
Filipino Adobo: A National Treasure
In the Philippines, which was colonized by Spain in 1521, adobo takes on a different form. Filipino adobo is most often a braise, a cooking method involving both wet and dry heat, featuring vinegar, soy sauce, garlic, bay leaves, and black peppercorns. The ratio of these ingredients is highly personal, varying according to family traditions and individual preferences.
Some prefer their chicken adobo saucy and savory, while others prefer a sweeter, sticky glaze. While chicken is a common choice, practically anything can be transformed into adobo, including pork, squid, eggplant, and mushrooms. This versatility contributes to its status as a beloved dish.
Considered by many to be the national dish of the Philippines, adobo reflects the regional diversity of the archipelago. Some regions add coconut milk for adobo sa gata, while others omit soy sauce, replacing it with fish sauce and annatto to create adobong pula (red adobo). Adobong dilaw (yellow adobo) uses turmeric, while adobong puti (white adobo) skips soy sauce altogether.
Historical Perspectives
While the prevailing narrative suggests that Filipino adobo originated from Spanish and Mexican influences, food historian Raymond Sokolov offers an alternative perspective. He argues that the key ingredients for adobo, including the country’s diverse range of vinegars, were already present in the Philippines before Magellan’s arrival in the 16th century. Sokolov suggests that the Spanish, upon noticing similarities to their own marinades, simply contributed the name “adobo” to the native braise.
In fact, “white adobo” was documented as an Indigenous practice in 1613 by Franciscan missionary Pedro de San Buenaventura, who referred to it as “adobo de los naturales.” Regardless of its precise origins, the enduring popularity of adobo is undeniable.
Adobo: A World of Flavor
Adobo represents a fascinating example of how culinary traditions evolve and adapt across different cultures. While the name may have Spanish origins, the dishes themselves have taken on unique characteristics in Puerto Rico and the Philippines, reflecting the distinct ingredients, cooking methods, and historical influences of each region. Whether you prefer the flavorful marinade of Puerto Rican adobo or the savory braise of Filipino adobo, exploring these variations offers a delicious journey into the world of flavor. So, embrace the versatility of adobo and experiment with your own variations.
