JimLane wrote:
> 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.
>

OP also said it was a white powder, which everyone seems to be ignoring.
(It could be a simple mixture of salt, sugar, citric acid, and msg,
and maybe bromilean or aspergillus enymes for a tenderizer)

Bob