Adobo

Adobo (Spanish: marinade, sauce, or seasoning) is the immersion of raw food into a preparation, in the form of a stock (or sauce), of different components, including paprika (from red peppers), oregano, salt, garlic, and vinegar — mixed according to the place of origin and the food with which it is intended to be used—primarily to preserve and enhance the flavor of food. The cooking technique is native to Spanish cuisine,[1] and, once becoming widely used in Latin America, was subsequently adopted in other countries, such as the United States.[2]


Alternatively, in Venezuela, adobo refers to a mixture of salt with various spices, technically known as sal condimentada (seasoned salt).[3]