It is sad that search has become worthless. I was looking to get a list of spices in Adobo. Seems their are many variations. Is there one true Adobo?
Almost certainly not. Spice mixes are always going to be the creation of the producer - whether commercial or home blend. Even if you could agree on which spices should be included (and which not), then you’d still have the major problem of determining relative quantities.
Maybe your solution is to blend your own to your own taste.
Please note that these comments come from someone who does not know what adobo is or tastes like. Good luck (and welcome back)
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Adobo changes not only by cook, but also by region, country, and continent.
Here’s an article that describes what is and isn’t in different cultures’ adobos and may help you figure out what you’re looking for. Goya and Badia also make a range where you can compare ingredients.
https://www.thespruceeats.com/what-is-adobo-seasoning-4139763
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I’m not sure if there’s a definitive list, but granulated garlic, onion, oregano, turmeric, and sometimes coriander are often ingredients.
My two favorites are Badia adobo without pepper and Healthy Rican salt-free adobo.
Adobo is a Filipino invention used to preserve meat (hence the vinegar), which the Spaniards spread through colonialism. The spices matter but it’s really a process, slow cooking and marinade. Regional differences and of course many recipes. There are packaged seasoning…so you could look at the ingredients list.
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Per my Pinoy friends, the only real required elements for Filipino adobo are black pepper, garlic, bay, soy sauce, and vinegar. Everything else is up to the cook. Or the cook’s mom/grandma.
Could be wrong but I think Adobo spice mix is distinct from the wet marinade and braise. I was under the impression he was asking about the ground spice blend that is rubbed on meat/poultry.
Could be. I don’t shop spice mixes, so I didn’t know there was one (or more?) for adobo.
Yes, that’s what I understood as well.
The Spruce article I linked above describes the origin & types, and regional inclusions / exclusions (eg Cuban vs Puerto Rican adobo).
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The “Mexican style” adobo mix I get has garlic, onion, black pepper, cumin, lemon zest, orange zest, sea salt and Mexican oregano.
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Adobo spice is different than the process of cooking but obviously related. The Spruce article failed to mention the Filipino origins and Spanish colonial influence of spreading it, or its interpretation. It’s like mentioning curry spice mix and not mentioning India. You can do that but you’re skipping a whole of things. Perhaps Adobo also needs a de-colonizing article. Okay I found this. Yes, everything evolves and changes but give credit where it’s due.
