International Recipes and Cooking Around the World


Heads of garlic

(Latin garlic-pepper-vinegar marinade)

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Average: 3.4 (19 votes)

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 an acidic component.

Makes about 1 cup

  • Garlic -- 6 to 8 cloves
  • Paprika -- 1 or 2 tablespoons
  • Salt -- 1 tablespoon
  • Jalapeño or other chile pepper (optional), chopped -- 1
  • Oil -- 1/2 cup
  • Red wine vinegar -- 1/3 cup


  1. Place all the ingredients together in a blender or food processor and process until fairly smooth.
  2. Use as a marinade for pork, chicken or beef. Meats flavored with adobo are often left to marinate for up to 5 days. The longer the time, the better the flavor.

Adobo Variations

  • Instead of vinegar, substitute lime juice or a mixture of lime juice and orange juice to give the dish a more authentic flavor.
  • Substitute 1-2 dried ancho or other chilies for the paprika to get a Mexican-style marinade. Soak the chilies in hot water for about 20 minutes to soften first.
  • Add 1 tablespoon of dried oregano or 2 teaspoons of ground cumin if you like.


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