page_title: Adobo
hierarchical_section_title: Adobo
caption_attribution_description: A small bowl of homemade chipotles en adobo. Photo taken in Kent, Ohio with a Panasonic Lumix digital camera (model DMC-LS75). Ingredients: dried chipotle chili peppers (brown chile meco variety), dried ancho chili peppers, tomato paste, apple cider vinegar, sugar, salt, garlic, oregano, ground cumin, and black pepper.
context_page_description: Adobo or adobar is the immersion of raw food in a stock composed variously of paprika, oregano, 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, 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 indigenous cooking method that also uses vinegar. Although superficially similar, this developed independently of Spanish influence.
context_section_description: Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, 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 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 indigenous cooking method that also uses vinegar. Although superficially similar, this developed independently of Spanish influence.
caption: Chipotles en adobo—smoked, ripe jalepeño peppers in adobo
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