HISTORY OF ADOBO

Taken from the early

Spanish, the cooking method is
indigenous to Spain. Early
Spaniards cooked their food
normally by roasting, steaming
or boiling methods. To keep it
fresh longer, food was often
cooked by immersion in vinegar
and salt. Thus, it is very likely
that Filipinos could have been
cooking meat in vinegar as a
means of preservation. This
process dates back to the Pre-
Hispanic Period and was used
for pork and chicken.[2]
HOWTOCOOK ADOBO?
When the Spanish
Empire colonized the
Philippines in the late 16th
century and early 17th century,
they encountered this cooking
process. It was first recorded in
the dictionary Vocabulario de la
Lengua Tagala (1613) compiled
by the Spanish Franciscan
missionary Pedro de San
Buenaventura. He referred to it
as adobo de los naturales
PREPARED BY:
("adobo of the native
peoples").Dishes prepared in
JOLITO M.
this manner eventually came to
MERZA
be known by this name, with the
original term for the dish now