Adobo is a popular dish and cooking style that varies across regions but is most famously associated with the Philippines. In Filipino cuisine, adobo is a dish typically made by marinating meat (commonly chicken or pork) in a mixture of vinegar, soy sauce, garlic, and other spices. The meat is then slowly cooked until tender and flavorful. It is often served with rice and is considered the unofficial national dish of the Philippines. The marinade's vinegar helps preserve the meat, giving it a distinctive salty and tangy taste. Some variations include adding coconut milk or pineapple juice for different flavor profiles. The term "adobo" originally comes from the Spanish word "adobar," meaning to marinate or season. The cooking method and recipe in the Philippines, however, developed independently from Spanish influence, even though it shares some similarities with Spanish and Latin American adobo, which often uses dried chilies, paprika, oregano, and other spices. Besides the Philippines, adobo can also refer to a seasoning or marinade used in Spanish, Mexican, and Caribbean cooking, typically involving vinegar, garlic, and chili peppers, but these have distinct ingredients and flavors compared to Filipino adobo. In summary, adobo is a versatile dish or seasoning involving marination in vinegar and spices, with the Filipino version being a uniquely savory and tangy stew of meat cooked in vinegar, soy sauce, garlic, and spices.