Posted on 28/02/2011


The word “adobo” comes from the Spanish verb Adobar meaning to season or marinate.  Different versions of Adobo are found throughout Spain, Latin America, and the Philippines.  In Authentic Mexican Rick Bayless states that Mexican adobo, “generally involves a combination of chiles, spices, and vinegar,” and his recipe includes:

  • chile guajillo
  • chile ancho
  • garlic
  • cinnamon
  • clove
  • black peppercorn
  • bay leaf
  • cumin seed
  • oregano
  • thyme
  • salt
  • cider vinegar

Adobo does require a bit of effort to create, grinding the spices, roasting the garlic, toasting and then soaking the chiles, etc.  Because I used a food processor, my adobo didn’t come out as smooth as I would have liked.  I may have achieved a better consistency using a blender or better yet, a molcajete.

One of the neat things about adobo is that it will last for a very long time (months) in the fridge as the chiles, vinegar, and salt are natural preservatives.  I look forward to using this marinade soon in Carne de Puerco.

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Posted in: caldos y recados