Adobo appears mainly in Latin America and in the Philippines, where it is said to be the national dish. Adobo in its original form was a slightly sour, thick, red marinade paste made with crushed chillis and herbs with vinegar which might have any of garlic, sugar, cinnamon, cloves, perhaps tomatoes. In Mexico it should include ancho and pasilla chillis and might have chocolate or orange juice and is used in making tamales. Even despite the chillis it is not an overly hot marinade. Philippino adobo will have vinegar and could include soy sauce. It might be used to marinate pork or chicken or fish which is then braised in coconut milk.