History of Filipino Adobo | BusinessMirror (2024)

Adobo is a beloved and iconic dish in Philippine cuisine, and its history spans centuries. The exact origin country of adobo remains a topic of debate, but it is believed to have originated long before the Spanish colonial period in the Philippines.

The dish has also evolved over time to incorporate unique Filipino ingredients and cooking methods while retaining its signature blend of vinegar, soy sauce, garlic, and other spices. In this article, we’ll explore the history of Filipino adobo, its cultural significance, and its journey to becoming a popular dish not just in the Philippines, but around the world.

What is Adobo?

Adobo is a classic Filipino dish that is also considered the Philippine national dish. It is often served during special occasions and family gatherings.

The word “adobo” comes from the Spanish word “adobar,” which means “to marinate.” This dish typically consists of meat (usually chicken or pork) that has been marinated in a mixture of vinegar, soy sauce, garlic, and other spices. The marinade gives the meat a tangy and slightly sweet flavor, while also serving as a natural preservative.

Adobo can be cooked in different ways, but it is often simmered in its marinade until the meat is tender and fully cooked. Filipino families also often have their own recipes for adobo, passed down from one generation to another.

One of the unique features of adobo is its versatility. The dish can be made with different meats, such as beef or fish, and can be customized with various seasonings and ingredients. Some adobo recipes also include coconut milk, which adds a creamy and slightly sweet flavor to the dish.

History of Adobo

Pork or chicken adobo history is not well-recorded, so it is challenging to determine its exact origins. While the word adobo has been derived from the Spanish word “adobar,” the dish itself can’t really be attributed to them any further. The first record of the well-loved Filipino dish was in 1613 by Pedro de San Buenaventura, who was compiling a dictionary. In it, he listed the dish as “adobo de los naturales” because of its similarity to certain Spanish and Mexican dishes.

However, there are still a few key differences between the Hispanic dishes and the Filipino adobo. The Spanish adobo sauce is traditionally spicy, often containing at least three kinds of chili peppers. It’s also made with tomato paste and cinnamon, which is completely different from the Filipino Adobo.

On the other hand, the Mexican version uses cumin and Mexican oregano. Its sauce is also much thicker and spicier than our traditional adobo.

Food historians note that the ingredients used to cook adobo have long been found in the Philippines before the Spaniards even set foot in the country. But since there isn’t any record of the dish’s original name, the term adobo became widely accepted.

The method of cooking adobo can be attributed to the way people who lived in tropical climates preserved their food. To keep food fresh for a longer time, Filipinos used vinegar’s acid and soy sauce’s salt content to prevent bacterial growth, which can spoil the food. This combination can be considered the adobo sauce origin, which has been improved upon over several generations and with the introduction of new ingredients.

Adobo Varieties

The traditional way of cooking adobo includes vinegar and soy cause. But as new ingredients are introduced to the country, many unique takes on this classic dish have emerged. Here are some of the most popular adobo varieties you can find across the country.

Chicken-Pork Adobo

Chicken-Pork Adobo is the traditional version of adobo that most Filipinos are familiar with. It consists of both chicken and pork, simmered in a mixture of vinegar, soy sauce, garlic, and other spices.

Adobong Puti

This version is prepared without any soy sauce in the marinade, which is the reason for its name. Adobong puti usually has a lighter flavor compared to the other variations.

Adobo sa Gata

Often considered the Filipino version of coconut curry, this adobo variety uses coconut milk to give the dish a creamy and slightly sweet flavor. It is usually prepared with pork, chicken, or seafood.

Adobong Manok sa Asin

This version is famous for its salty taste, as it uses a lot of salt in its marinade. This is usually served with boiled eggs and white rice.

Adobong Baboy sa Bagoong

Adobong Baboy sa Bagoong is prepared with pork and bagoong, a shrimp paste made from salt-fermented shrimp or krill. This dish is savory and a little bit tangy, which makes it more delicious when served with plain rice.

Adobong Malutong

This is a crunchy version of adobo that’s usually made with shredded pork or chicken and fried until crisp. Most of the time, the meat used for this dish came from leftover Chicken-Pork Adobo.

Adobong Pusit

This variation is prepared with squid and uses a lot of garlic in the marinade. It is usually cooked until the sauce has been reduced and all the flavor has been extracted.

The Cultural Significance of Adobo

Adobo is more than just a dish. It is a cultural symbol that represents the country’s history and identity, which is why adobo is so popular in the Philippines. The dish’s versatility and simplicity reflect the resourcefulness and ingenuity of Filipinos in making the most out of available ingredients.

Adobo has also become a staple dish in Filipino households, often prepared during special occasions and family gatherings. It is a way of bringing people together and has become a part of many Filipinos’ fondest memories.

Finally, adobo has become a source of pride for Filipinos. It has been featured in various international food festivals and competitions, winning recognition and acclaim from food critics and enthusiasts worldwide. The dish’s popularity has also helped put Philippine cuisine on the map, promoting awareness and appreciation for the country’s rich culinary heritage.

Adobo as the Filipino Cuisine’s Flag-Bearer

Adobo is undoubtedly the most popular Filipino dish. It has become a symbol of Philippine cuisine, making it an essential part of any Filipino meal. This humble dish has also become a source of pride and cultural identity for Filipinos, as it is seen as a reflection of the country’s resourcefulness and ingenuity. Adobo is an essential part of the Filipino experience, and its popularity shows no signs of waning anytime soon.