The word "adobo" comes from the Spanish term for marinade or sauce. The dish, however, predates Spanish colonization in the Philippines. Indigenous Filipinos had their methods of preserving meat using vinegar and salt before the arrival of the Spanish.
The traditional Filipino adobo cooking method served as a practical way to preserve meat in a tropical climate. The combination of vinegar and soy sauce added flavor and acted as a natural preservative, helping the meat last longer without refrigeration.
The specific ingredients and regional variations of adobo can vary across the Philippines. Some regions may use coconut milk, and different types of vinegar, or include local ingredients to create unique versions of the dish.
While adobo has its roots in the Philippines, the concept of marinating and cooking meat in a vinegar-based sauce is found in various cultures around the world. Different countries have their own interpretations of adobo, each with distinctive flavors and ingredients.
