So, my dear Gladys, you are saying that Criollo Marinade is really the same as (PR) Adobo? This is interesting, as the only Adobo I’m familiar with is Filipino Adobo (chicken or pork). You see, my former fiancee is a Filipina, and an excellent cook. (Unfortunately, she was not very faithful...but that does not reflect upon her culinary skills!) She made Adobo by boiling chiken (or pork) pieces in a mixture of water, vinegar, soy sauce, garlic, ginger, onion, bay leaves, ground black pepper, and dried red peppers (which she would buy in a Filipino grocery store). (Those red peppers really made the dish especially tasty!) I have since made her chicken adobo (I had to guess the proportions, as she never measured anything!) several times, and it is still a favorite of mine. But I am curious about *your* Adobo recipes, so I must try them.

Thank you, my dear “teacher” -- you’ll make a chef out of me yet!!! ;-)
-Martin