Ingredients in Adobo. The basic ingredients in adobo are garlic, oregano, black pepper, and turmeric. Then other spices and/or ingredients are added based on cultural and regional preferences. Cuban adobos usually include garlic and cumin and sour orange juice. Puerto Ricans have a preference for vinegar and oregano.
The term adobo is derived from the Spanish word adobar, meaning marinade. The practice of marinating meat in a flavorful mixture made from vinegar, salt, garlic, paprika, and oregano was common to Spanish cooking. Spanish colonists gave the name “adobo” to the cooking method indigenous to the Philippines, as their marinades were so similar.
Like many cultures based in warm climates, Filipino natives developed various methods of preserving food. Adobo utilizes the acid in the vinegar and the high salt content of soy sauce to produce an undesirable environment for bacteria.
This adobo seasoning dry rub recipe (adobo seco) is made with salt, granulated garlic, oregano, black pepper, turmeric, and onion powder. Traditionally, to make an adobo seasoning wet rub (adobo mojado) a mortar and pestle were used to pound and grind the ingredients together. Using a garlic press makes this recipe a little bit easier.
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