Adobo: Filipino or Spanish?

Summary

In this episode of *Tasting History*, the host explores the origins of adobo, examining both Filipino and Spanish versions of the dish. The video delves into a 1529 Spanish recipe from *El Libro de Cocina*, highlighting how adobo evolved from its Spanish roots through historical events such as the Philippines' interaction with Spain and the spice trade. The host prepares a historical chicken adobo with unique ingredients like chicken livers, toasted almonds, and pears in syrup, while discussing the fascinating cultural influences that shaped this iconic dish. The episode offers a deep dive into culinary history, blending food and storytelling.

Takeaways

• 😀 Adobo's origins are tied to both Spanish and Filipino culinary histories, with early recipes incorporating vinegar for preservation.
• 😀 The term 'adobo' comes from the Spanish word 'adobar,' which means to marinate or pickle, a practice dating back to medieval times.
• 😀 The 1529 recipe from Catalonia includes chicken, chicken livers, bacon, almonds, pears (or quinces), and vinegar, offering a sweeter and more complex version of adobo.
• 😀 The dish has evolved significantly, with modern Filipino adobo commonly using soy sauce and vinegar, diverging from the original Spanish methods.
• 😀 Adobo was essential during Magellan's voyages, as vinegar helped preserve food during long sea trips.
• 😀 The adobo recipe from 1529 reflects the fusion of Spanish ingredients and local flavors, especially through the use of almonds and vinegar, which are staples in the recipe.
• 😀 Max Miller explores the relationship between Filipino and Spanish culinary traditions and how adobo symbolizes this cultural exchange.
• 😀 The 1529 recipe’s inclusion of chicken livers, bread soaked in vinegar, and exotic spices like galangal and long pepper adds layers of flavor that distinguish it from modern-day adobo.
• 😀 The historical context of adobo reflects the Philippines' colonial past, where the dish was influenced by Spanish cooking while simultaneously adapting to Filipino preferences.
• 😀 Max encourages viewers to try making their own version of adobo, showing how personal and regional variations have come to define the dish today.

Q & A

What is the main question discussed at the beginning of the video?

The video starts with the philosophical question, 'Which came first: the chicken or the egg?' Although it is an unanswerable question, it is used as a way to introduce the discussion about Filipino adobo and Spanish adobo.

How does the host relate the question of 'which came first' to the topic of adobo?

The host compares the unanswerable question of the chicken and egg to the similarly complex question of which came first: Filipino adobo or Spanish adobo, emphasizing the intertwined history of these two cuisines.

What historical event is highlighted in relation to Filipino independence?

The host mentions that June 12th is Filipino Independence Day, which celebrates the Philippines' independence from Spain in 1898. However, he notes that the Philippines didn't become fully sovereign until after American involvement.

What specific recipe is the focus of this episode?

The recipe being prepared is for a chicken adobo from 1529, specifically from 'El Libro de Cocina' by Ruperto de Nola, which provides an early Spanish version of adobo.

How is the original adobo recipe from 1529 different from modern adobo?

The original 1529 Spanish adobo (adobado) differs greatly from modern Filipino and Spanish adobos, as it includes ingredients like toasted almonds, quinces or pears in honey, chicken livers, and spices like cinnamon and sugar. The sauce is also thickened with bread soaked in vinegar.

What unique ingredient does the 1529 adobo recipe call for that is not commonly used in modern adobo?

The 1529 adobo recipe calls for chicken livers, toasted almonds, and pears (or quinces) preserved in honey, which are not typically found in modern versions of adobo.

How does the host adapt the recipe due to ingredient availability?

The host adapts the recipe by using pears preserved in syrup instead of quinces preserved in honey, as quinces were difficult to find and the alternative was much more affordable.

What historical connection does the host make regarding the word 'adobo'?

The host explains that the word 'adobo' comes from the Spanish word 'adobar', meaning to marinate in vinegar. Interestingly, 'adobar' itself derives from the Medieval French word 'adouber', meaning to prepare a knight for battle, highlighting the evolution of the term.

What is the significance of vinegar in the history of adobo?

Vinegar is crucial to the history of adobo because it was used as a preservation method, especially for long sea voyages. The Spanish sailors, including Ferdinand Magellan, carried vinegar-preserved meat (adobo) on their journey, and this practice influenced both Spanish and Filipino adobo traditions.

How did the Philippines' encounter with the Spanish affect the evolution of adobo?

The encounter between the Spanish and the Philippines led to the exchange of culinary practices, including the use of vinegar to marinate meat. Over the next few centuries, both Spanish and Filipino versions of adobo evolved, with Filipino adobo incorporating local ingredients and adapting to indigenous culinary traditions.