I had a similar search last year, to make this Adobo Lime chicken recipe. I compared 3 variations and for my purposes this one worked fine.
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Really good article, covers the full gamut of adobo variations. I have a much better idea of what is meant by adobo spices and am sure I can come up with my own. Thanks.
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Those all seem to be very classic ingredients. Was a bit surprised they didnāt offer amounts, but I guess thatās the point of making it as spicy as you like. Sometimes itās good to have a starting point. Thanks.
Good Lord
I had no idea that there were that many versions of Adobo! It is almost āSpam-likeā in its variety.
I kind of like the āNo Pepperā versions. I would rather add freshly crushed pepper myself.
I have my own āItalian Blendā spice jar, maybe I will add an āAdobo-likeā blend as well.
The fun part about making your own blends is that you can change them at any time by just adding more spice to the existing jar. And since it is āYourā blend, it tends to get used more so it does not have time to lose its flavor intensity.
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Thr Lemon pepper version that I use is pepper in name only. I still add a solid grind of black pepper. The word doesnt refer to anything spicy either.. thereās no heat to it at all.
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Itās already been mentioned - but since I just made Filipino Adobo for dinner last night wanted to say - - -
Having grown up only knowing the Latino versions of Adobo (cumin, chilis, citrus versions, Goya brand, etc), I was very surprised when I first learned (relatively recently) of Filipino Adobo. The two have nothing in common IMHO. Both delicious.
Interestingly (to me at least) is that both are so ubiquitous in their respective cultures that most families seem to have their āownā versions and seem to spark great debates over whose version is better. Gotta love that. I know the OP was looking for the Latin versions of Adobo - but I highly recommend trying Filipino adobo if you havenāt tried it. I like mine with coconut milk. . . . . let the Adobo debates begin 
(though we should probably have separate threads for the two classes of Adobo or the confusion will only become insane )
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What are the different spices in the Filipino Adobo that you use? I know it includes vinegar, and often used as a wet marinade, what else makes it different?
Iām no Filipino food expert by any means ā¦ but to my knowledge Filipino Adobo at its most basic is soy sauce and vinegar. Iāve only had chicken adobo so Iām not sure what all proteins they use
Things Iāve heard people discuss as additions to the dish are - how much garlic - how many or if bay leaves - how many and what type of chili (Thai chilis, red pepper flakes, gochugaro) - how much black pepper and whole or ground - and the most controversial ā¦ with or without coconut milk.
At its most basic and as I understand it as an outsider - itās essentially chicken thighs (bone in skin on) browned is a skillet and then braised until cooked in the soy/vinegar+ other ingredients until cooked.
Itās delicious. .
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Well, dang. Now I want to make pork adobo! Thx for the inspiration, @Thimes & @juniorballoon 
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I started with the recipe on Woks of Life but have tried a few others from the internet and from Filipino friends who all started the conversation with āwhat? You have to try out version itās the bestā. Lol.
I will say mine never looked quite like their picture, I think they must have only used some of the sauce or something. All versions have been super tasty.
But not - at least for me - anything like Latin Americaās adobo (which is also super tasty).
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Woks of life is a good site. Thanks for the link.
In reading through the recipe and looking at the photos I was surprised the only liquid comes from soy, vinegar and the coconut milk. It looks saucier than that. It looks and sounds delicious. I think for my tastes I might add some yellow onion and red bell peppers.
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Hopefully, the next COTQ will be Filipino 
What is a COTQ?
Cuisine of the quarter. Itās a long-running thread in the home cooking section of this forum.
Hereās an example:
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