sitaw (green beans). Its only similarity to Spanish and Latin American adobo is the primary use of vinegar and garlic. Philippine adobo has a characteristically salty and sour (and often sweet) taste, in contrast to Spanish and Mexican adobos which are spicier or infused with oregano. Uruguay In Uruguay, adobo is a spice mix of the same spices of the Spanish marinade. Also adobar is the act of using this mix as a condiment. A sauce made of adobo, salt and water is called mojo. History One of the earliest references to adobo is found in the Manual del Cocinero, Repostero, Pastelero, Confitero Y Botillero by Mariano de Rementeria y Fica in 1850. References External links Chili pepper dishes Cuisine of the Southwestern United States Hawaiian cuisine Marinades Mexican cuisine Peruvian cuisine Philippine cuisine Puerto Rican cuisine Spanish cuisine Guamanian cuisine Spices