Spanish Adobo
The Quirky Foodster Team
Ingredients
- Paprika (sweet or smoked)
- garlic
- oregano
- vinegar
- and salt
- combined into a marinade paste
Method
- Combine all ingredients into a paste or wet marinade.
- Not applicable.
Origin: Spain — the Iberian precursor to the many adobo traditions that developed across Latin America and the Philippines following Spanish colonial contact, worth flagging this transmission explicitly.
Use: A marinade for meat, particularly pork, before cooking.
Classic Dishes: Various Spanish pork preparations (adobo-style pork is a foundational technique across many Spanish regional cuisines).
Storage: Keeps 1-2 weeks refrigerated.
Variations: The historical origin point for the entire family of ‘adobo’ preparations — across the former Spanish empire, ‘adobo’ refers to genuinely different specific preparations unified mainly by the shared Spanish colonial-era name and the general vinegar-and-spice marinade concept.
Substitutions: A simplified paprika, garlic, vinegar, and salt marinade.
- Paprika (sweet or smoked)
- garlic
- oregano
- vinegar
- and salt
- combined into a marinade paste
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