Vinegar
Adobo
(Latin garlic-pepper-vinegar marinade)
Adobo is a very popular marinade for pork and other meats in the Spanish-speaking Caribbean and Central America. The ingredients vary widely, but most have a base of oil, garlic and some type of acidic ingredient. Read more »
Adobong Manok
(Filipino chicken in vinegar sauce)
Adobong manok, often called "chicken adobo," is often considered the national dish of the Philippines. Its origins are with the Spanish colonizers — adobo is the Spanish word for a marinade — but Filipinos have happily adapted it as their own. The vinegar marinade makes a dish that stores very well in the Filipino heat. Endless varieties of adobo exist and each region has its own specialty. Besides chicken and pork, there is fish, squid, green bean and even eggplant adobo. Read more »
Cu Liu Ji
(Chinese chicken in vinegar sauce)
Cu liu jiu is a popular stir fry from the area around Beijing. The vinegar adds a pleasant pungency without being overwhelming. Read more »
Mignonette
(French peppercorn sauce for raw oysters)
Mignonette is an amazingly simple sauce for oysters. The peppercorns and vinegar heighten their flavor without overwhelming the oyster's pleasing brininess. Read more »
Salpicón de Res
(Central American shredded beef salad)
Popular throughout Central America, salpicón is a refreshing salad that is great as a topping for tostadas or wrapped in fresh corn tortillas. It is especially easy to make in large quantities for parties and family gatherings. Read more »
West Lake Fish
(Chinese fish in sweet vinegar sauce)
West Lake vinegar fish (Xi Hu Cu Yu) is one of the most famous dishes of the Zhejiang culinary tradition in eastern China. Fish poached and glazed with a sweet vinegar sauce, this dish is named after a large, beautiful lake in the city of Hangzhou. Good for Chinese New Year when serving whole fish is considered lucky. Read more »
