In the Philippines, the name adobo was given by colonial-era Spaniards on the islands to a different indigenous cooking method that also uses vinegar.

This was facilitated through the use of adobos (marinades) along with paprika (a substance that may have antimicrobial properties due to the capsaicin content).

Recipes vary widely by region: Puerto Rican adobo, a rub used principally on meats, differs greatly from the Mexican variety.

In Mexico, adobo refers to a condiment or cooking sauce with a base containing chillies, particularly Chipotle and Ancho peppers.

The spices vary, but generally include several types of peppers (in addition to the chipotle and most likely those on hand), ground cumin and dried oregano.

Puerto Rican-style adobo is a seasoned salt that is generously sprinkled or rubbed on meats and seafood prior to grilling, sautéing, or frying.

The wet rub, adobo mojado, consists of crushed garlic, olive oil, salt, black pepper, dry or fresh lippia (Caribbean oregano), citrus juice and vinegar.

One of the earliest references to adobo is found in the Manual del Cocinero, Repostero, Pastelero, Confitero Y Botillero by Mariano de Rementeria y Fica in 1850.