noun a Filipino dish of meat, fish, or vegetables marinated in vinegar, soy sauce, garlic, and spices and then pan-fried or grilled
Adobos refers to a marinade or seasoning mixture typically used in Spanish and Latin American cuisine to flavor meats, poultry, and seafood.
Adobos can also be used as a method of preserving food by marinating and cooking it in vinegar, salt, and spices to extend its shelf life.
In Mexican cuisine, adobos are often used to marinate meats for grilling or roasting, adding a rich and tangy flavor to the dish.
In Filipino cuisine, adobos specifically refers to a popular cooking method involving marinating meat or seafood in a mixture of vinegar, soy sauce, garlic, and other spices before stewing or braising.
Adobos are a significant part of Hispanic culinary traditions, where they are used to add flavor and depth to a wide variety of dishes.
Adobos are commonly used in Filipino cuisine to marinate and flavor meats, seafood, and vegetables before cooking.
Food scientists may study the chemical reactions that occur in adobos to understand how they enhance the flavor of dishes.
Culinary instructors may teach students how to prepare adobos as a fundamental cooking technique.
Food bloggers may share recipes and tips for making adobos at home for their audience.
Restaurant chefs may create their own unique adobo recipes to feature on their menu and attract customers.