Uruguayan Adobo
The Quirky Foodster Team
About 1 cup marinade
Servings
Ingredients
- Garlic
- paprika
- oregano
- black pepper
- and vinegar
- blended into a marinade
- generally milder and less chile-forward than Mexican adobo
Method
- Blend all ingredients into a marinade paste.
- Not applicable.
Origin: Uruguay — reflecting the shared River Plate (Río de la Plata) culinary region with Argentina, and the broader Spanish adobo tradition.
Use: A marinade for grilled meats, reflecting Uruguay’s own strong asado (grilled beef) culinary tradition, parallel to Argentina’s.
Classic Dishes: Various Uruguayan grilled meat preparations.
Storage: Keeps 1-2 weeks refrigerated.
Variations: Closer in character to the original Spanish adobo tradition than to the chile-forward Mexican adaptation, reflecting River Plate cuisine’s generally more European-influenced, less chile-centered flavor profile relative to Mexican and broader Latin American cooking.
Substitutions: Spanish adobo as a close substitute.
- Garlic
- paprika
- oregano
- black pepper
- and vinegar
- blended into a marinade
- generally milder and less chile-forward than Mexican adobo
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