Victor Sack wrote:
> Charles Gifford > wrote:
>
>
>>Philippine adobo and Mexican adobo have nothing in common...........unless
>>you can do research and find a possible common ancestor in Spanish cuisine.
>>Adobo seasoning mixture is more related to the Mexican adobo than the
>>Philippine variety. A check of a good recipe of Filipino chicken adobo and a
>>good recipe for Mexican chicken in adobo sauce will allow you to make the
>>same conclusion.
>
>
> Not sure about it, Charliam. We had a nice 'chicken adobo' thread in
> 2001 and LeeBat, Geeta (whose posts I miss) and myself discussed
> precisely this issue. I quoted a Web page of an adobo enthusiast that
> unfortunately no longer exists:
> <http://www.geocities.com/Athens/Styx/8329/adobofood.htm>.
> Here's what it said regarding the differences between Filipino and
> Mexican versions:
>
> "There are two basic versions: The Mexican versions take the form of
> marinades and sauces (salsas) made from dried chili peppers and
> transplanted mediterranean herbs. The dishes cooked in the sauces are
> called adobados. The Filipino version dispenses with the hot ingredients
> but adds the salty oriental soy sauce that acts both as a preservative
> and a meat tenderizer. All the versions though are based on simmering in
> a marinade of vinegar (or acidic juices), garlic and peppercorns (is
> this what _adobo_ means?)."
>
> Bubba Vic

Nice discourse, but the OP asked about a "SPICE" called adobo, not a
dish. Ergo, he was asking about the Mexican side of the equation and
those that have been addressing that, have been on the money with their
replies. Those talking about the PI dish missed the point, although some
topic drift needs to be addressed.

That simple "adobo SPICE" fact seems to be escaping most everyone.


jim