The noun form of adobo describes a marinade or seasoning mix. Recipes vary widely by region: Puerto Rican adobo as is our encanto 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.

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Adobo is a seasoned salt that is abundantly dusted or rubbed on meats and shellfish before grilling, sautéing, or frying in Puerto Rican style. On the island, there are two types of adobo. Crushed garlic, olive oil, salt, black pepper, dry or fresh orégano brujo, citrus juice or vinegar, or a combination of both citrus and vinegar, make up the adobo mojado wet rub. A dry combination, adobo seco, is more extensively used on the island. It's easier to make and keeps for a long time. Garlic powder, onion powder, salt, black pepper, dry orégano brujo, and sometimes dried citrus zest make up adobo seco.

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Meat and fish began to be preserved in various ways in the years after the arrival of Europeans in the Americas. Food preservation is easier at low temperatures, while at warmer degrees, other strategies, like as adobo, are required. Normally, animals were slaughtered during the coldest months of the year, but surplus meat had to be stored during the summer. This was made possible by the use of adobos (marinades) and paprika (a substance that may have antimicrobial properties due to the capsaicin content[7]). The capsaicins in paprika breakdown in lipids, allowing it to penetrate beyond the tissue surface, giving adobos a scarlet color.