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Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.
Philippine adobo (from Spanish: adobar: "marinade", "sauce" or "seasoning" / English: / ə ˈ d oʊ b oʊ / Tagalog pronunciation:) is a popular Filipino dish and cooking process in Philippine cuisine.
Canned adobo sauce is the most common form in the United States, though its marinade or food preservative form originated in Spain. The marinade typically contains various spices, herbs, and vegetables, including tomatoes, onions, powdered dried chilis, garlic, and vinegar.
The Ilocano term kilawen is a cognate to other dishes of similar origin. Filipino: "kilaw" (or "quilao") and Hiligaynon: "hilao" meaning "to eat (raw)" also include cognates such as kinilaw, kilayen, kinilnat, kulao, kulawo, kelaguen. [6] Pre-colonial Filipinos often ate their foods raw or rare.
In the Philippines, dried bay laurel leaves are used in several Filipino dishes, such as menudo, beef pares, and adobo. [13] Bay leaves were used for flavouring by the ancient Greeks. [14] They are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in the Americas.
Birria (Spanish: ⓘ) is a meat stew or soup, mainly made with goat or beef.The meat is marinated in an adobo made of vinegar, dried chiles, garlic, and herbs and spices (including cumin, bay leaves, and thyme) before being cooked in a broth (Spanish: consomé).
Typical fillings are papa ('potato'), chicharrón ('pork rinds'), frijoles ('beans') or adobo ('marinade'). [4] In all cases, the tacos are bathed in oil or melted butter. They are originally from San Vicente Xiloxochitla , Tlaxcala, although they are consumed throughout central Mexico, especially in the large cities of the country. They are ...
Kare-kare is a Philippine stew (kare derives from "curry") that features a thick savory peanut sauce.It is generally made from a base of stewed oxtail, beef tripe, pork hocks, calves' feet, pig's feet or trotters, various cuts of pork, beef stew meat, and occasionally offal.