This article is about a type of marinade. For a method of food preparation indigenous to the Philippines with chile seco same name, see Philippine adobo. Spaniards on the islands to a different indigenous cooking method that also uses vinegar. Although similar, this developed independently of Spanish influence.

In the years following the arrival of Europeans to the Americas, meat and fish began to be preserved by new methods. Low temperatures facilitate food preservation, but in higher temperatures, other techniques, such as adobo, became necessary. Animals were usually slaughtered in the coldest months of winter, but surplus meat had to be preserved in the warmer months. 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.

The noun form of adobo describes a marinade or seasoning mix. Recipes vary widely by region: Puerto Rican adobo, a rub used principally on meats, differs greatly from the Mexican variety. Meat marinated or seasoned with an adobo is referred to as adobado or adobada. In Mexico adobo refers to a condiment or cooking sauce with a base containing chillies, particularly Chipotle and Ancho peppers. An Ancho pepper is a Poblano chili that is dried after it turns red.

These sauces are used as a marinade and to add a smoky, spicy flavor. Puerto Rican-style adobo is a seasoned salt that is generously sprinkled or rubbed on meats and seafood prior to grilling, sautéing, or frying. There are two types of adobo on the island. 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. Bread is served alongside for dipping in the sauce. In Filipino cuisine, adobo refers to a common cooking process indigenous to the Philippines.