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.
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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.
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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.
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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.
Yup, in the same way I thought that garam masala was spicy hot, until you set me straight that it just means warm spices, not necessarily chili hot.
Adobo to anyone in Florida or the Caribbean is a dry blend. Goya’s Lemon Pepper variety lives on my stove every day.. put that shizz on everything.
Pork chops, chicken, fish…I know people who put it on hamburgers..steamed veggies, sauteed potatoes.
But I have never, ever put it in a braise, and it absolutely doesnt have soy sauce.
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Adobo is California is a “stew”, braised with soy sauce.
Two different things altogether. Adobo spice mix isn’t used in Filipino adobo. It’s a Latinx rub/seasoning.
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Yes the spice mix is different from the braise but adobo is a Filipino invention and origin, with the rub mix being a colonial derivative. There’s other colonial derivatives from the Philippines, like the Batong tagalog dress shirt, imported to Latin America and known as the guayabera. The UFW was also co-founded by Larry Itliong, a Filipino American labor organizer. This is not a disrespect to Cesar Chavez or Delores Huerta but to state history. Filipinos get short shifted in many ways, shorting cultures on food is a classic colonial form of bullshit.
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I was researching a tacos al pastor recipe that called for adobo, so yes it is the Latin variation I am looking for. It did not specify what was in it so I started searching, and based on all the responses here I’m not surprised I was confused as there are regional differences as well as individual cooks twists and turns. The adobo spice mixes I ended up buying were mostly based on cumin, garlic, onion powder, lemon, pepper and chili. One of them was a chile lime adobo which I really like. I am now in the process of deconstructing it so I can make my own, as spice mixes you buy often disappear after a time.
What I was looking for was if there was a base set of spices that were considered “Adobo”. I think I have enough to go on from here.
Was interesting to learn about the Fillipino origins and the added use of vinegar. Acid is such an important element to cooking.
Thank you everyone
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Not sure this helps, but yes, your type of adobo seems to be primarily rooted in Mexican and Central American cuisines. I guess I look at the word tortilla…vastly different things depending on where you are!
I wouldnt be horribly worried about adobo (the Caribbean type) disappearing. Variations like the lime-Tajin might come and go, but the world might tilt on its axis if Adobo ever disappeared! Its been around since the 1960s from what I can see, and its a staple (along with sazon) in bazillions of kitchens.
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True, some Adobo spice mix will always be around, however each one is a bit different. I really like the one I bought and want to make my own version. That way I’ll always have the flavors I’m looking for.
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seems to be in the same category as “Italian Seasoning”
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