Adobo
A word for several seasoned marinades: Spanish and Mexican chilli adobo, Latin American dry mix and Filipino vinegar adobo.
Also: adobo seasoning, adobo de chile, adobo marinade, adobo Filipino
Adobo comes from the Spanish adobar, to marinate. In Spain it is a paprika, garlic, oregano and vinegar marinade for pork and fish. In Mexico it is a sauce of dried chillies, vinegar and spices, as in chipotles in adobo. In Puerto Rico and across Latin America, adobo is a dry mix of garlic, oregano, black pepper and salt. In the Philippines, adobo is a dish of meat braised in vinegar, soy sauce, garlic, bay leaf and black peppercorns, widely considered the national dish. The shared idea is preservation and flavour using acid and spice, long before refrigeration. Each version shows how a single technique adapts to local spices.