The Endless Varieties of Adobo

The Endless Varieties of Adobo is a consolidated list with links to recipes of all possible types of adobo across the Philippines.

Adobo sa Puti 2

What is this Philippine Adobo? Have you even tried it? If not then let me educate you on all The Endless Varieties of Adobo but before we just do that let’s start with the most basic adobo, what is its main ingredients, what does it taste, where did it all started?

Well Adobo for starters is the Philippines national dish and it is usually made with pork or chicken stewed in soy sauce and vinegar alongside a hefty amount of garlic, black peppercorns and bay leaves. Flavours can differ based on personal choice where it can be somewhere between sweet, sour, salty and sometimes spicy hot.

Back home you can see this everywhere from restaurants, at home and even in “baons” at work or at school, you can even smell this once in a while while walking back home, the scent of that frying garlic and the scent of the simmering soy sauce and vinegar is one of the most sought after aroma of most Filipinos.

The name of the dish was derived from a Spanish word adobar which means “marinade” or “picking sauce” but this does not mean it has its Spanish roots. Dating back in 1613 where this dish was first documented in a dictionary by a person named Pedro de San Buenaventura, in this dictionary he named it as “adobo de los naturales” because of the similarity to Spanish and Mexican dishes with the same name. The Spanish roots ends in the name as the dish already existed ever since the Spanish invasion. According to the Raymond Sokolov a food historian the ingredients for this dish already existed in the Philippines even before Ferdinand Magellan set foot on our shores it was just not recorded. It was also believed that the original recipe uses vinegar only and salt since soy sauce was not yet existing during those times.

Today we have many versions of this dish but the most popular ones are the Pork and Chicken but since this sauce is quite versatile different viands were created using the same sauce or even the same methods and here are some of it.  So without further ado let me present to you below The Endless Varieties of Adobo.



3 Responses

  1. I’ve eaten and cooked Filipino adobo several times, and absolutely loved it. We eat “adobo” in Mexico too but it’s so different. Thanks for writing this it was a fun read — I love history behind foods.

  2. suituapui says:

    OMG!!! That sure looks like heaven is a place on earth! Nice!

  3. mjskitchen says:

    This is GREAT Raymund!!! Filipino adobo is on my list of dishes to make this year, so this really helps. 1631! It’s been around for a LONG time!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.