Adobo is a savory, tangy marinade, sauce, or seasoning method built on soy sauce or vinegar, garlic, and spices; the name comes from the Spanish "adobar," meaning "to marinate."
Adobo is the national dish of the Philippines, where it's typically made by braising meat in a mixture of soy sauce, vinegar, garlic, and spices such as peppercorns and bay leaves, reflecting the country's Spanish, Chinese, and Malay culinary influences. In Mexican and other Latin American cooking, "adobo" instead usually refers to a chili-based marinade or paste built on dried chiles, garlic, and vinegar, used to season and preserve meats, seafood, and vegetables; the two traditions share a name and an acidic, savory profile but use different core ingredients.
Filipino-style adobo pairs well with chicken, pork, beef, and seafood, as well as sturdy vegetables like potatoes and eggplant, and its umami-rich, acidic sauce is often served over rice.