There are many different types of adobo depending upon the type and course that you are preparing as well as the nationality of the dish you are preparing. They are common though out the Spanish and Portuguese, Mexican, Central & South American world. They are extensively used in Puerto Rico, Cuba and the rest of the Caribbean.
Adobos are simply marinades. Although marinades are commonly defined as liquid-based mixtures containing oil, brine, and acidic liquids. Adobos can be classified as liquid-based or dry rubs.

"A Philippine dish of marinated meat or fish seasoned with garlic, soy sauce, vinegar, and spices. [Spanish, from Old Spanish adobar, to stew, from Old French adouber, to dub, arm, prepare, of Germanic origin.] American Heritage Dictionary."