Top 10 similar words or synonyms for adobo

ceviche    0.844362

pasteles    0.828014

pozole    0.824413

asado    0.814925

sancocho    0.813441

arroz    0.812721

chorizo    0.807260

churrasco    0.802006

escabeche    0.801436

paella    0.800782

Top 30 analogous words or synonyms for adobo

Article Example
Adobo In the years following the discovery of the new world, meat and fish started to be preserved by new methods. Cold temperature facilitated the preservation of food, but the weather often did not provide low temperatures ideal for preservation, so it was necessary to apply other techniques, such as "adobo". Animals were usually slaughtered in the coldest months of winter, but surplus meat had to be preserved in the warmer months. This was facilitated through the use of "adobos" (marinades) along with paprika (a substance with antibacterial properties). Paprika gives a reddish color to "adobos" and at the same time the capsaicins in paprika permit fats to dissolve to the point of allowing tissue penetration, going deeper than the surface.
Adobo Puerto Rican-style "adobo" is a seasoned salt that is generously sprinkled or rubbed on meats and seafood prior to grilling, sautéing, or frying. Supermarkets sell prepared blends. There are two types of "adobo" on the island. The wet rub, "adobo mojado", consists of crushed garlic, olive oil, salt, black pepper, dry or fresh orégano brujo, citrus juice or vinegar or a mix of both citrus and vinegar. More widely used on the island is a dry mix, "adobo seco". It is easier to prepare and has a long shelf life. "Adobo seco" consists of garlic powder, onion powder, salt, black pepper, dry "orégano brujo", and sometimes dried citrus zest.
Adobo "Adobo" was employed initially as a method of food preservation, but in time—with the advent of refrigeration methods—it came to be used primarily as a method of flavoring foods before cooking. Traditional preparations were created with the intent of flavoring, such as "cazón en adobo" (dogfish in adobo, made from school shark and originating from Cadiz, a city in the Cádiz province of Spain); "berenjenas de Almagro" (Almagro aubergine, a pickled aubergine characteristic of "Manchega" cuisine from the Castile-La Mancha region of Spain, specifically from Almagro, a city in the Ciudad Real province of Spain); and "lomo en adobo" (tenderloin of beef or pork in adobo).
Adobo Adobo is a typical dish of Peruvian cuisine, specifically in the area of Arequipa. This is a dish of pork marinated in spices and vegetables, which are cooked in a clay pot until it becomes tender. Served with bread for dipping in the sauce.
Adobo Adobo or Adobar (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de vinha d'alhos.