HISTORY OF ADOBO

Adobo is a classic Filipino dish that is also considered the Philippine national dish. It is
often served during special occasions and family gatherings.
The word “adobo” comes from the Spanish word “adobar,” which means “to marinate.”
This dish typically consists of meat (usually chicken or pork) that has been marinated in
a mixture of vinegar, soy sauce, garlic, and other spices. The marinade gives the meat a
tangy and slightly sweet flavor, while also serving as a natural preservative.
Adobo can be cooked in different ways, but it is often simmered in its marinade until the
meat is tender and fully cooked. Filipino families also often have their own recipes for
adobo, passed down from one generation to another.
One of the unique features of Adobo is its versatility. The dish can be made with
different meats, such as beef or fish, and can be customized with various seasonings
and ingredients. Some adobo recipes also include coconut milk, which adds a creamy
and slightly sweet flavor to the dish.
While the word adobo has been derived from the Spanish word “adobar,” the dish itself
can’t really be attributed to them any further. The first record of the well-loved Filipino
dish was in 1613 by Pedro de San Buenaventura, who was compiling a dictionary. In it,
he listed the dish as “adobo de los naturales” because of its similarity to certain Spanish
and Mexican dishes.
However, there are still a few key differences between the Hispanic dishes and the
Filipino adobo. The Spanish adobo sauce is traditionally spicy, often containing at least
three kinds of chili peppers. It’s also made with tomato paste and cinnamon, which is
completely different from the Filipino Adobo.
On the other hand, the Mexican version uses cumin and Mexican oregano. Its sauce is
also much thicker and spicier than our traditional adobo.
Food historians note that the ingredients used to cook adobo have long been found in
the Philippines before the Spaniards even set foot in the country. But since there isn’t
any record of the dish’s original name, the term adobo became widely accepted.
The method of cooking adobo can be attributed to the way people who lived in tropical
climates preserved their food. To keep food fresh for a longer time, Filipinos used
vinegar’s acid and soy sauce’s salt content to prevent bacterial growth, which can spoil
the food. This combination can be considered the adobo sauce origin, which has been
improved upon over several generations and with the introduction of new ingredients.