adobo

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a·do·bo

 (ä-dō′bō)
n. pl. a·do·bos
1. A Philippine dish of marinated meat or seafood seasoned with garlic, soy sauce, vinegar, and spices.
2. A spicy sauce or marinade made with chili peppers, garlic, vinegar, and other ingredients, used in Spanish and Latin-American cuisine.

[Spanish, from Old Spanish adobar, to stew, from Old French adouber, to dub, arm, prepare, of Germanic origin.]

adobo

(əˈdəʊbəʊ)
n, pl -bos
(Cookery) the national dish of the Philippines, which consists of chunks of meat, fish, or vegetables, marinated in vinegar, soy sauce, garlic, and spices and then stewed in the marinade
[C20: from Spanish]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.adobo - a dish of marinated vegetables and meat or fish; served with rice
dish - a particular item of prepared food; "she prepared a special dish for dinner"
Philippines, Republic of the Philippines - a republic on the Philippine Islands; achieved independence from the United States in 1946
References in periodicals archive ?
We come from a very rich land where a lot of dishes like the calderetas, the adobos, the bulalos, and fresh fish like the maliputo and tawilis, the sinaing na tulingan, make our food although very simple very unique to us and also very flavorful.
For The Maya Kitchen Culinary Elite Series, Myrna whips up, before our delighted eyes (and taste buds), her Christmas table menu: adobo pate with pepper jelly and toast points salad of young ubod and pomelos with honeyed-patis dressing and kinilaw of shrimps Beef Morcon a la Emilia (stuffed with sweet pickles, chorizo, pork fat, queso de bola, ham strips, boiled eggs, etc.
The adobos piquant taste comes from sukang tuba (coconut sap vinegar) supplied by Pachecos brother Jun, who owns a coconut plantation in Cotabato.
Chef Vicky Pacheco prefers her adobo dry with very little oil in it.
Summary: Knowing how to make moles, adobos, salsas and other condiments is the secret to Mexican cooking, chef Robert Santibanez says in his new book "Truly Mexican.
NEW YORK: Knowing how to make moles, adobos, salsas and other condiments is the secret to Mexican cooking, chef Robert Santibanez says in his new book "Truly Mexican.
com) in Sedona, Arizona, learned the secrets to great adobos (a type of chile-rich sauce) in the markets of central Mexico.
ADOBO 8 garlic cloves, unpeeled 6 dried ancho chiles*, stemmed, seeded, and wiped clean with a damp cloth 1 qt.
There are as many adobos as there are languages, regions and cultures in our archipelagic country.
Adobo was already in the islands long before Magellan was born
He makes his adobo heart-friendly by removing the skin from the chicken and pouring off the fat at two stages during cooking.