<sod>Although it has a name taken from [[Spanish language in the Philippines|Spanish]], the cooking method is indigenous to the [[Philippines]]. When the [[Spanish Empire]] colonized the [[Philippines]] in the late 16th century and early 17th century, they encountered a cooking process which involved stewing with [[vinegar]]. This cooking method was first recorded in the dictionary ''[[Vocabulario de la Lengua Tagala]]'' (1613) compiled by the Spanish [[Franciscan]] missionary [[Pedro de San Buenaventura]]. He referred to it as ''adobo de los naturales'' ("''[[adobo]]'' of the native peoples").<ref name="rodell"/><ref name="estrella">{{cite web|url=http://www.pepper.ph/the-history-of-adobo/|title=Adobo: The History of A National Favorite|author= Estrella, Serna|date=June 22, 2013|publisher=Pepper.ph|accessdate=March 21, 2016}}</ref><ref name="hosking">{{cite book|author=Hosking, Richard|title =Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005|publisher =Oxford Symposium|year = 2006|page=299|isbn =9781903018477|url =https://books.google.com.ph/books?id=HflTVd898PAC&lpg=PT299&dq=Philippine%20adobo%20origin&pg=PT299#v=onepage&q=Philippine%20adobo%20origin&f=false}}</ref> Dishes prepared in this manner eventually came to be known by this name, with the original term for the dish now lost to history.<ref name="Indigenous">{{Cite news| last = Ocampo| first = Ambeth. | author-link = Ambeth Ocampo| title = Looking Back: 'Adobo' in many forms| newspaper =Philippine Daily Inquirer| date = February 24, 2009| url = http://opinion.inquirer.net/inquireropinion/columns/view/20090224-190838/Adobo-in-many-forms | accessdate = August 4, 2010}}</ref><ref name="Rappaport">{{cite book|author=Rappaport, Rachel |title =The Everything Healthy Slow Cooker Cookbook|publisher =Adams Media|year =2010|page=255|isbn = 9781440508486|url =http://books.google.com.ph/books?id=pEIQbA40B7cC&lpg=PA255&ots=SwLsoL-Ql4&dq=Philippine%20Adobo%20variation&pg=PA255#v=onepage&q=Philippine%20Adobo%20variation&f=false}}</ref><eod>
<sod>Although it has a name taken from [[Spanish language in the Philippines|Spanish]], the cooking method is indigenous to the [[Philippines]]. Early Filipinos cooked their food normally by roasting, steaming or boiling methods. To keep it fresh longer, food was often cooked by immersion in vinegar and salt. Thus, it is very likely that Filipinos could have been cooking meat in vinegar as a means of preservation. This process dates back to the [[History of the Philippines (900–1521)|Classical Period]] and was used for pork and chicken.<ref name="asianjournal.wordpress.com">http://asianjournal.wordpress.com/2008/07/14/adobo-a-history-of-the-countrys-national-dish/</ref><eod>