Pronunciation: [ah-DOH-boh]

1. In Mexico, adobo is a dark-red, fairly piquant sauce (or paste) made from ground chiles, herbs and vinegar. It's used as a marinade as well as for a cooking and serving sauce. Chipotle chiles are often marketed packed in adobo sauce. Adobo also describes a stewlike presentation of meat prepared in this sauce. The word adobado is used as an adjective for dishes that are prepared in this manner. 2. In the Philippines, adobo is a dish of meat (typically chicken, pork or beef) and occasionally fish that's been marinated in a mixture of palm vinegar, garlic, herbs, spices and sometimes coconut milk. The meat is browned before being simmered in a blend of the marinade and soy sauce. Coconut milk is sometimes added to the Filipino adobo, which is considered by many to be the country's national dish.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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