There are numerous variants of the adobo recipe in the Philippines.[2] The most basic ingredient of adobo is vinegar, usually coconut vinegar, rice vinegar, or cane vinegar (although sometimes white wine or cider vinegar can also be used). Almost everything else can be changed according to personal preference. Even people in the same household can cook adobo in significantly different ways.[6][4] A rarer version without soy sauce is known as adobong puti ("white adobo" or "blond adobo") to contrast it with adobong itim ("black adobo"), the more prevalent versions with soy sauce.[9][10] Adobong puti is often regarded as the closest to the original version of the Pre-Hispanic adobo.[11][4] It is similar to another dish known as pinatisan, where fish sauce (patis) is used instead of vinegar.[12]