Adobo
A beloved and iconic dish in Philippine cuisine and an integral part of the Filipino culture.
A beloved and iconic dish in Philippine cuisine and an integral part of the Filipino culture.
In the Philippines, adobo existed before the Spanish arrived in 1521. Indigenous Filipinos used vinegar and salt to preserve proteins, similar to the people in the Iberian Peninsula. Chinese traders introduced soy sauce in the 9th century, which was later added to the marinade (early Filipino-style adobo is known as "white adobo" without soy sauce). Spanish colonizers named the Filipino method after their own adobo. This preservation technique is also used in kinilaw, a Filipino ceviche where raw fish is "washed" with vinegar before being marinated in vinegar or citrus.
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Adobo is not just a dish, but also a cultural symbol that
represents the history and identity of the Philippines. It is
widely popular in the country due to its versatility and
simplicity, reflecting the resourcefulness of Filipinos in using
available ingredients.
Adobo has become a staple in
Filipino households, often prepared for special occasions and
family gatherings, bringing people together and creating
cherished memories.
Adobo is a dish with many permutations, all of which should be celebrated. Here are the most popular ones.
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