Matches in DBpedia 2016-04 for { <http://wikidata.dbpedia.org/resource/Q360459> ?p ?o }
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- Q360459 subject Q10051791.
- Q360459 subject Q5763708.
- Q360459 subject Q6444257.
- Q360459 subject Q7213617.
- Q360459 subject Q7319074.
- Q360459 subject Q7319472.
- Q360459 subject Q7319486.
- Q360459 subject Q8432901.
- Q360459 subject Q8506413.
- Q360459 subject Q8608373.
- Q360459 abstract "Adobo or Adobar (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de vinha d'alhos.The practice is native to Iberia, namely Spanish cuisine and Portuguese cuisine. It was widely adopted in Latin America and other Spanish and Portuguese colonies, including the Azores and Madeira.In the Philippines, the name adobo was given by the Spaniards to an indigenous cooking method that also uses vinegar, which although similar had developed independently.".
- Q360459 thumbnail Lomo_en_adobo-2009.jpg?width=300.
- Q360459 wikiPageWikiLink Q10051791.
- Q360459 wikiPageWikiLink Q11254.
- Q360459 wikiPageWikiLink Q11284032.
- Q360459 wikiPageWikiLink Q12837.
- Q360459 wikiPageWikiLink Q1321.
- Q360459 wikiPageWikiLink Q134283.
- Q360459 wikiPageWikiLink Q14782277.
- Q360459 wikiPageWikiLink Q1520796.
- Q360459 wikiPageWikiLink Q1521075.
- Q360459 wikiPageWikiLink Q15682.
- Q360459 wikiPageWikiLink Q159273.
- Q360459 wikiPageWikiLink Q178359.
- Q360459 wikiPageWikiLink Q180817.
- Q360459 wikiPageWikiLink Q193713.
- Q360459 wikiPageWikiLink Q196819.
- Q360459 wikiPageWikiLink Q23400.
- Q360459 wikiPageWikiLink Q2359202.
- Q360459 wikiPageWikiLink Q25263.
- Q360459 wikiPageWikiLink Q26253.
- Q360459 wikiPageWikiLink Q2707196.
- Q360459 wikiPageWikiLink Q273169.
- Q360459 wikiPageWikiLink Q3127593.
- Q360459 wikiPageWikiLink Q41354.
- Q360459 wikiPageWikiLink Q4683966.
- Q360459 wikiPageWikiLink Q504133.
- Q360459 wikiPageWikiLink Q5748.
- Q360459 wikiPageWikiLink Q5763708.
- Q360459 wikiPageWikiLink Q586662.
- Q360459 wikiPageWikiLink Q622512.
- Q360459 wikiPageWikiLink Q6444257.
- Q360459 wikiPageWikiLink Q7213617.
- Q360459 wikiPageWikiLink Q725668.
- Q360459 wikiPageWikiLink Q7319074.
- Q360459 wikiPageWikiLink Q7319472.
- Q360459 wikiPageWikiLink Q7319486.
- Q360459 wikiPageWikiLink Q749847.
- Q360459 wikiPageWikiLink Q752280.
- Q360459 wikiPageWikiLink Q7540.
- Q360459 wikiPageWikiLink Q773108.
- Q360459 wikiPageWikiLink Q81513.
- Q360459 wikiPageWikiLink Q81978.
- Q360459 wikiPageWikiLink Q8432901.
- Q360459 wikiPageWikiLink Q8506413.
- Q360459 wikiPageWikiLink Q860808.
- Q360459 wikiPageWikiLink Q8608373.
- Q360459 wikiPageWikiLink Q928.
- Q360459 comment "Adobo or Adobar (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de vinha d'alhos.The practice is native to Iberia, namely Spanish cuisine and Portuguese cuisine.".
- Q360459 label "Adobo".
- Q360459 depiction Lomo_en_adobo-2009.jpg.