1. In Mexico, adobo is a dark-red, fairly piquant sauce (or paste) made from ground Chiles, herbs and vinegar. It’s used as a marinade as well as for a cooking and serving sauce. Chipotle Chiles are often marketed packed in adobo sauce. Adobo also describes a stewlike presentation of meat prepared in this sauce. The word adobado is used as an adjective for dishes that are prepared in this manner. 2. In the Philippines, adobo is a dish of meat (typically chicken, pork or beef) and occasionally fish that’s been marinated in a mixture of palm vinegar, garlic, herbs, spices and sometimes coconut milk. The meat is browned before being simmered in a blend of the marinade and soy sauce. Coconut milk is sometimes added to the Filipino adobo, which is considered by many to be the country’s national dish. See also Sauce.
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