"Hey! We have something like that !" Part 3
In this edition we look at two different dishes, with the same name: Adobo. If you are Latin-X then you likely have had a form of adobo including chilies and tomatoes cooked to what tastes like perfection. It is worth noting that Mexican adobo and Cuban adobo are not exactly the same but could be called siblings, with small variants by region, city and even individual families. However, many people are still surprised to find out that the Caribbean-Central American adobo, is not the only adobo. In fact Filipino adobo in all of its tangy salty glory is basically the national dish of the Philippines. So here we will break them down, looking for similarities and differences.
First before we discuss either, we have to acknowledge that both dishes come from the same origin, Spain. Spain historically held and heavily influenced both Mexico and the Philippines, in all aspects of life. In its simplest form, the word “adobo” comes from the verb “adovar,” which means “to marinate.” Which in both cultures, the modern adobo basically breaks down to what the meat is marinated in and cooked with
Mexican Adobo
For the sake of time and my sanity we will go with Mexican Adobo as the representative for Latinx and Caribbean Adobo's. Mexican Adobo is prepared by using crushed chilies, a variety of Spanish spices, and vinegar to make a marinade/sauce that has unmistakable red color and a wonderfully spicy taste. It is used to marinate meats destined for the barbecue or used to simmer meats for a longer, slower cooking process. The result is a delicious eating experience highlighted by the cut of vinegar battling with the spices and chilies. In reality Mexican adobo refers more to the sauce than a dish.(close enough)
Filipino Adobo
Filipino Adobo veers away from simply being a sauce or a marinade, in the Philippines adobo is not just a dish, it is THE dish. A basic construct of the dish is as follows, it always includes a meat, seafood, or vegetable, marinated in vinegar, soy sauce, and garlic. The food is then first browned in oil and then simmered for a long time in the marinade. The result is a delicious and salty eating experience, which features the taste of soy sauce, garlic, and a few spices (bay leaf, pepper) balanced against a strong presence of vinegar.
The Verdict: Again, only winners exist on this blog, all of its good. However if I had to pick, Filipino adobo is a personal favorite of mine. My mother has a large group of Filipino co-workers who taught her an expedited adobo recipe that quickly became the "rushed dinner meal" of choice for me and my brothers growing up. That being said, either adobo style with some rice and chicken make for a wonderfully day.
First before we discuss either, we have to acknowledge that both dishes come from the same origin, Spain. Spain historically held and heavily influenced both Mexico and the Philippines, in all aspects of life. In its simplest form, the word “adobo” comes from the verb “adovar,” which means “to marinate.” Which in both cultures, the modern adobo basically breaks down to what the meat is marinated in and cooked with
For the sake of time and my sanity we will go with Mexican Adobo as the representative for Latinx and Caribbean Adobo's. Mexican Adobo is prepared by using crushed chilies, a variety of Spanish spices, and vinegar to make a marinade/sauce that has unmistakable red color and a wonderfully spicy taste. It is used to marinate meats destined for the barbecue or used to simmer meats for a longer, slower cooking process. The result is a delicious eating experience highlighted by the cut of vinegar battling with the spices and chilies. In reality Mexican adobo refers more to the sauce than a dish.(close enough)
Filipino Adobo veers away from simply being a sauce or a marinade, in the Philippines adobo is not just a dish, it is THE dish. A basic construct of the dish is as follows, it always includes a meat, seafood, or vegetable, marinated in vinegar, soy sauce, and garlic. The food is then first browned in oil and then simmered for a long time in the marinade. The result is a delicious and salty eating experience, which features the taste of soy sauce, garlic, and a few spices (bay leaf, pepper) balanced against a strong presence of vinegar.
The Verdict: Again, only winners exist on this blog, all of its good. However if I had to pick, Filipino adobo is a personal favorite of mine. My mother has a large group of Filipino co-workers who taught her an expedited adobo recipe that quickly became the "rushed dinner meal" of choice for me and my brothers growing up. That being said, either adobo style with some rice and chicken make for a wonderfully day.
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