why adobo is your favorite food essay

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Example Of Essay On Adobo And The Philippine Culture

Type of paper: Essay

Topic: Dish , Vinegar , Sauce , Philippines , Soy , Food , People , Combination

Published: 03/31/2021

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Many literatures would mention that food is one of the most important aspects of any country’s cultural heritage since it transcends through time and holds significance regarding the life of a country’s ancestors. Adobo is a famous dish in the Philippines, but it does not only refer to the food but more on the preparation of the dish. Adobo is defined as the method of marinating and stewing any cut of meat such as pork and chicken in a briny mixture of condiments such as vinegar, soy sauce and spices. Even without any official statement of the Philippine, a lot of Filipino considers this dish as their national dish. The food represents the Philippines as a country which is an archipelago. Each region in the Philippines has their own version of the Adobo. There are many regional version of the adobo, but there are staple ingredients that define its recipe, these ingredients are vinegar, soy sauce, black pepper, garlic and bay leaves. Because of the mixture of its marinade and sauce, the adobo yields a very flavorful meat defined as tangy and tender. It is usually serve over a bed of white rice that absorbs its flavorful sauce. The taste of the dish is considered flavorful because of the strong celebration of its ingredients. The vinegar adds a sour after-kick to the dish while the soy adds a strong combination of sourness and bitterness to it. The smell of the dish is also remarkable because of the combination of the spices. The acidic property of the vinegar together with the high salt content of soy sauce to create an undesirable environment for food bacteria. The preserving qualities of adobo add to its popularity outside of its delicious flavor. During the Spanish colonization in the Philippines during the 16th century, the Spaniards gave the name for the now popular dish-adobo when translated in Spanish means marinade. In addition, soy sauce and vinegar are considered as the heart of the dish, over the centuries some people who prepare the dish started adding brine. Other varieties of the liquids used in the dish include coconut milk, which adds a mellow appeal to the strong flavors of the soy sauce and vinegar. In conclusion, outside of its taste Adobo is a good representation of the beauty of food. It is flavorful and at the same time unique. The different ingredients added to the dish make it remarkably delicious. The people preparing the dish keep in the mind how people will react after tasting the dishes. The celebration of flavors in the dish is also made intense by adding sweetness to the dish by the incorporation of honey or sugar. Since the Philippines also have many versions of vinegars, the flavor of the Adobo depends on the variant of vinegar used in the dish. In terms of seasoning, the most basic recipes are usually seasoned by garlic, bay leaf and black pepper. Some of the more modern style of cooking of the dish includes peppercorns, ginger, onions and other available vegetables. One of the main reasons for the popularity of Adobo in the Philippines is because it promotes diversity. It can contain different ingredients but still offer the same taste pleasure. In terms of the meat that will be used in the recipe, although chicken is the most popular, adobo can also be cooked using pork, beef, fish or even the combination of all.

Villaron & De Castro, 200). ADOBO: A History of the Country’s National Dish. The Asian Blog Journal.

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Why adobo is the most-talked about Filipino dish right now

There’s no doubt that adobo is a mainstay in Philippine cuisine — thanks to its complex flavours rooted from a simple vinegar-braised method, it’s one of the most well-known gateway dishes that introduces foreigners to the curious and nuanced world of Filipino food. After all, adobo is a proud Filipino original that was created before colonial times, despite its very Spanish name. 

Adobo is a vessel of varying interpretations just like any other dish such as carbonara, jollof rice, or ramen. Ask any Filipino and they probably have a secret personalised adobo recipe up their sleeve. 

Want it sweet rather than tangy? Add more onions or brown sugar. Want to emphasise the sour notes? There are many ways to do this. For one, you can increase the vinegar-to-soy sauce ratio. Or you can add a dash of vinegar towards the end of cooking. Using a different kind of vinegar, something that packs more punch, also helps. There is no single way of doing adobo—heck, you can practically “adobo” anything. Even vegetables. 

More than a recipe, adobo is a cooking technique. To “adobo” something means to cook it in vinegar and aromatics. Perhaps the most classic and popular interpretation of adobo is to soak pork or chicken in a brine of vinegar, soy sauce, peppercorns, garlic, and bay leaves and braise it in the same marinade.

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In July 2021, a Philippine technical committee was created to develop national standards for famous Filipino dishes like adobo, sisig, sinigang, and lechon. They said they established the committee to help market the cuisine on a global stage. 

“Obviously, this is not a mandatory standard because there are thousands or millions of different ‘lutong adobo.’ The attempt is to define what we will promote internationally and not [redefine] what adobo is to different people now,” the committee explained in an official statement.

However, critics argue that a committee cannot simply baseline a dish as Filipino recipes differ from region to region and standardising isn’t the only way to promote the dish abroad. The Philippines is an archipelago made up of more than 7,000 islands—many believe that there is strength in diversity, whether it is through dialects, skin colour, or regional food.

Some questions to ponder on are: Will standardising adobo’s recipe deem minority (or non-”traditional”) recipes inauthentic or less? With the thousands, even millions, of adobo recipes spread across the Philippine diaspora, how will the official committee choose a “standard” recipe? 

While both parties haven’t settled on an agreement as of yet, perhaps it’s safe to say for now that wherever you are in the world, whatever adobo recipe you follow, adobo is adobo. And the only adobo recipe that matters is what you keep safe in your back pocket at all times.

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Why is adobo popular.

October 4, 2021 7:50 am

When it comes to Filipino cuisine, one of the first dishes that comes to mind is the iconic adobo. Characterized by its delicious salty-sour taste and fragrance from the laurel leaves, it’s definitely one of the best dishes to represent our local food. Because of its popularity, it has spawned various adobong baboy recipes and adobong manok recipes all around the country, each having its own unique twist.

But why exactly is adobo so popular among Filipinos? Read below.

Adobo as a cooking method

According to “Adobo Queen” and home cook Nancy Reyes-Lumen, adobo was named after the way in which the dish is prepared . This is through the use of salt and vinegar in order to preserve it for longer periods of time. Because of this, most people opt to cook adobo as it lasts longer and can be heated and reheated in case there’s no time to cook new food.

Not only that, but adobo is fairly easy and straightforward to make. Each region and each individual person may differ in terms of how they prepare this dish, but certain elements allow the dish to stay the same. Namely, vinegar, salt, soy sauce, garlic, peppercorns, and laurel leaves are almost always there, with the choice open between pork, chicken, squid and some vegetables such as eggplant as the main ingredient. From there, said main ingredient is marinated in the basic adobo ingredients and then browned in the cooking process. Definitely a good starting point if you’re cooking for the first time.

Adobo as a versatile dish

As mentioned, there are different versions of adobo depending on the region and its available resources. It can be something as simple as using different kinds of vinegar. 

Bulacan’s versions of adobo use either Paombong Vinegar, Sukang Iloko (sugarcane), or coconut vinegar. In Visayas, the use of calamansi and chili is common, adding a bit of zing and kick to their adobo recipes. Mindanao uses gata for a creamier version. But even then, recipes vary across different provinces in each region. No adobo is the same per province, or even per town for that matter!

Aside from a regional and provincial perspective, adobo also differs per cook. There are those who prefer a dryer adobo with less sauce, while some serve it with the sauce to drench their rice in. Some use chicken instead of pork and vice versa, while others merge the two to create a chicken and pork adobo dish. 

The possibilities are endless when it comes to its preparation and no doubt that each cook, professional or not, has its own version. And because each cook wants to show off their own adobo version, this makes it the go-to dish to present to foreigners, making it even more popular among non-Filipinos.

So there you have it. Due to versatility, variety of options, and a relatively easy cooking method, adobo remains one of the most popular and iconic Filipino dishes. But no matter how it’s made and how each dish is different from other versions, adobo will always have that signature taste that makes it a true Filipino classic.

Want to experiment with your own adobong manok and adobong baboy recipes ? Try cooking without AJI-NO-MOTO® Umami Seasoning for that yummy, savory classic adobo flavor!

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‘Adobo’: The Philippines’s national dish

• Henrylito D. Tacio
• May 9, 2015
• 5 minute read

LIKE  its neighboring Asian countries, the Philippines is a region of mouthwatering delights.  Consider the following: lechon (roasted whole pig or chicken); sinigang (chicken, pork or beef soup usually prepared with tamarind and o ther ingredients); dinuguan (pork blood stew); and adobo .  Among these delectable meals, adobo best fits the title “The N ational Dish,” along with mango, milkfish ( bangus ) and carabao as other iconic symbols of the country.

One Filipino food writer wrote: “Aside from the fact that adobo is well-loved by Filipinos, the dish also makes use of many of our local ingredients, giving adobo the distinct Filipino flavor. We ca n give credit to the pure cane vinegar for the adobo’s rich sour taste and to the locally produced soy sauce for its savory and salty f eel. Sitaw or kangkong can also be added for healthier alternative. For spicier versions of adobo , addi ng siling labuyo and recado enhances the overall zest of the meal.”

Indeed, there’s no other Filipino dish that can compete with adobo in terms of versatility and variety. Mixing vinegar, soy sauce and spices with either chicken, pork, fish, kangkong , or sitaw would yield to different varieties of the famous Filipino dish.

There are many ways to cook adobo .   To name a few: adobo sa gata , adobong matamis , adobong tuyo , adobong masabaw , adobo sulipan , adobo sa pinya , and adobo sa calamansi .   Adobo can also fill the pan de sal , siopao and puto ; be made into adobo flakes; be poured evenly into pizzas; and be mixed with spaghetti. And if those are not enough, local food companies have recently come up with a dobo sauce and adobo spread.

“There are as many recipes for adobo as there are Philippine islands,” noted New York Times food columnist Sam Sifton.   “If you could devote your life to traveling through (the more than 7,000 islands) asking questions about food, you would discover a different recipe for adobo on each one.”

In his column, Sifton wrote: “There is great fun to be had in asking Filipinos how to make adobo , particularly when t hey are in groups. Filipino cooking is an evolutionary masterpiece, a cuisine that includes Chinese, Spanish, American and indigenous island influences, all rolled into one. But where for one Filipino the most important aspect of the dish is Spanish, for another it is Chinese, or both, or neither.”

Adobo is the result of the eclectic influences, both regional and historical, that come together in many Filipino dishes.   “Philippine cooking probably reflects history more than a national cuisine,” says Cecilia Florencio, a nutrition professor at the University of the Philippines.    

Or to quote one local saying: Philippine food was prepared by Malay settlers, spiced by the Chinese, stewed by the Spanish and hamburgerized by the Americans. Adobo is all but the last.

From the northernmost stretch of islands of Batanes to the vinta-dependent islets of Tawi-Tawi, adobo is a staple cuisine along with other regional favorites, like the papaitan for the Ilocanos, pinikpikan for the Ifugaos, the Bicol Express for the Bicolanos and the kinilaw for the Visayans.   No wonder, the first thing most Filipinos who have been abroad request when they come home is adobo .

Adobo is prepared in regions of Latin America and Spain, but the cooking process is indigenous to the Philippines.   According to historical rec ords, when the Spanish invaded the Philippines in the late 16th century through Mexico City, they found an indigenous cooking process that involved stewing with vinegar. They referred to this method as adobo .   Over time, dishes prepared in this manner came to be known by this name, as well.

Sifton even mention the history in his column.   He pointed out: “The journalist and food historian Raymond Sokolov has made the point that the ingredients for adobo were present in the Philippines before [Ferdinand] Magellan—only the name, which comes from a Spanish word for sauce—came later. ‘Lexical imperialism,’ he called this process.”

But the main thing about adobo is that it is cook differently.   Sifton wrote: “Husbands argue with wives about adobo . Friends shoot each other dirty looks about the necessity of including coconut milk or soy sauce in the recipe. There are disputations over the kind of vinegar to use, over the use of sugar, over the inclusion of garlic and how much of it. Some use chicken exclusively in the dish, others pork, some a combination of the two.”

For those who have not tried adobo yet, the words of Yan Susanto, an occasional online writer, is an eye-opener: “The flavor of this exquisite cuisine will certainly be liked by anyone who has tasted it the first time; they will even be asking for more after the first bite. The spicy flavor of the tenderized chicken and/or pork is so irresistible and the aroma will soothe your sense of smell and tease your taste buds.”

Now are you ready to cook your own adobo ?   Here’s one classic recipe whose estimated cooking time is about 50 minutes. 

What you need are the following: 1/2 kilo of pork cut in cubes and 1/2 kilo of chicken and cut into pieces, 1 head minced garlic, 1/2 diced yellow onion, 1/2 cup soy sauce, 1 cup vinegar, 2 cups of water, 1 teaspoon paprika, 5 bay leaves, 4 tablespoons of cooking oil or olive oil, 2 tbsp cornstarch, and salt and pepper to taste.

To cook adobo , follow these instructions: In a big sauce pan or wok, heat 2 tbsp of oil, then sauté the minced garlic and onion s.   Add the pork and chicken to the pan.   Add two cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil.   Cover and simmer for 30 minutes or when meat is tender. 

Remove th e pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.   Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.   Add salt and/or pepper.   Bring to a boil, then simmer for an additional five minutes.   Serve hot with the adobo gravy.

“ Adobo is usually served with rice, the staple food of the Filipinos,” wrote Susanto.   “But most of the foreigners who visit the Philippines prefer to eat it just as it is because of its taste. In fact, most of the visitors in the country look for such a great cuisine while enjoying their Philippine vacation. The good thing is, hotels in the Philippines often serve adobo during breakfast as an appetizer.”

Adobo , anyone

Image credits: photos by Henrylito D. Tacio

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A Deep Dive into Adobo: Celebrating the Culinary Heritage of the Philippines

History of Adobo

Traditional preparation of adobo, regional variations of adobo, adobo in philippine culture and celebrations, the influence and presence of adobo globally, making your own adobo: recipe and tips, filipino adobo flash faqs:, other posts about philippines.

In the Philippines, when one thinks of home-cooked meals, the image of a simmering pot of adobo often comes to mind. This beloved dish, known for its rich, savory flavors, and the delightful aroma that fills every Filipino home, is more than just food. It’s a symbol of their shared heritage, a culinary tradition that every Filipino grew up with. In this post, we will explore the history, varieties, and the cultural significance of adobo, and why it is considered the heart of Filipino cuisine.

The word “adobo” originates from the Spanish term “adobar” which means to marinate. This can be attributed to the Spanish colonization of the Philippines in the 1500s, when Spanish explorers named the dish after their own cooking method of marinating and stewing meat in vinegar and spices.

However, the method of cooking adobo predates the Spaniards’ arrival. Early Filipinos cooked their food with vinegar and salt to preserve it in a tropical climate. This method evolved over the centuries, combining indigenous cooking practices with the influences of trade and colonization, resulting in the adobo we know today.

Traditionally, adobo is made by marinating meat, usually chicken or pork, in a mixture of soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns. The meat is then browned in oil, and simmered in the marinade until tender. The result is a savory, slightly tangy dish with a hint of sweetness, and a flavor profile that is distinctly Filipino.

The beauty of adobo lies in its simplicity. It requires no fancy ingredients or complicated techniques. Despite this, it carries a depth of flavor that is hard to match, which makes it a favorite even among picky eaters. For those with sensitive palates, adjusting the soy sauce to vinegar ratio, or adding a little bit of sugar, can make the dish more palatable.

Adobo is a versatile dish that can be prepared using various types of proteins. Here’s a list of some of the most commonly used proteins in adobo:

• Chicken (Adobong Manok) : Chicken, particularly thighs and drumsticks, are often used due to their rich flavor and tenderness when cooked.
• Pork (Adobong Baboy) : Pork, especially the belly part or the shoulder (kasim), are popular choices due to the combination of lean meat and fat which yields a tender and flavorful dish.
• Duck (Adobong Itik) : Duck is less common but it is used in some regions. Its gamey flavor provides a unique taste to the adobo.
• Seafood (Adobong Isda, Adobong Pusit) : Fish like mackerel (galunggong) and even squid (pusit) can be used to make a seafood version of adobo. These types of adobo are quicker to cook and have a distinct flavor.
• Vegetable Protein (Adobong Sitaw, Adobong Kangkong) : Adobo isn’t limited to animal protein. Long beans (sitaw), water spinach (kangkong), and even tofu can be cooked adobo-style, making it a suitable dish for vegetarians and vegans.

Adobo’s diversity is a true reflection of the Philippines itself — an archipelago composed of over 7,000 islands, each with its unique cultural practices, dialects, and, of course, food traditions. Just as every region has its distinct characteristics, so does every interpretation of adobo. These versions not only highlight the unique ingredients and tastes of each locale, but they also tell stories of regional histories, local climates, and lifestyle.

• Bicol Region : Known for their fondness of coconuts and chili, Bicolanos have created ‘Adobo sa Gata’. This version incorporates coconut milk, providing a creamy texture and slightly sweet undertone that balances the dish’s salty and sour flavors. The addition of chili peppers brings a warming heat, which is a characteristic of Bicolano cuisine.
• Visayas Region : The Visayans have their unique take known as ‘Adobo sa Puti’. The name translates to ‘white adobo’, reflecting its light appearance due to the omission of soy sauce. Instead, they use salt for seasoning and rely heavily on vinegar, often sourced from local coconut or sugarcane, resulting in a tangier and lighter adobo variant.
• Mindanao Region : In the southern part of the Philippines, particularly in Muslim communities, adobo is traditionally cooked with plenty of chili, indicating their preference for spicy food. This variant, often referred to as ‘Adobo sa Labuyo’, uses the fiery bird’s eye chili or ‘siling labuyo’. Some recipes also include turmeric, giving the dish a yellowish color and an earthy flavor profile.
• Household Variations : Beyond regional adaptations, adobo’s diversity can be found in individual Filipino households. Each family has its own unique spin on the dish. Some families enjoy a drier adobo, where the sauce is reduced to a thick glaze enveloping the meat. Others prefer their adobo with plenty of sauce, perfect for pairing with hot rice. Additional ingredients like hard-boiled eggs or potatoes are often included in family recipes, making adobo a complete, hearty meal.

Each of these variations represents the Filipino spirit in its own way, demonstrating resourcefulness, resilience, and a love for rich, hearty flavors. Each is an example of how adaptable the adobo dish is, reflecting the innovative nature of Filipino home cooking.

Tip for Picky Eaters: The regional variations of adobo offer an opportunity to experiment and find the version that suits their taste. If you find the standard adobo too rich, you can try the adobo sa puti which is lighter. If you prefer something spicy, the southern-style adobo might be for you.

Adobo is a fixture in Filipino celebrations. Whether it’s a simple family gathering or a grand fiesta, you’re bound to find a pot of adobo on the table. It’s the comfort food that reminds every Filipino of home. It’s the dish that everyone looks forward to at the end of a long day.

Adobo is also a part of our identity as Filipinos. It reflects our history, our ingenuity in the kitchen, and our love for good food. Despite the countless versions of adobo, one thing remains the same: its ability to bring people together, to evoke memories of home, and to comfort the soul.

In recent years, Filipino cuisine has begun making waves on the global culinary scene, and adobo is at the forefront of this movement. From New York to London, international chefs and food enthusiasts alike are discovering and falling in love with the savory goodness of adobo. Various restaurants and culinary publications around the world have featured adobo, placing Filipino cuisine on the global culinary map.

Moreover, adobo’s adaptability has allowed it to seamlessly blend into other cuisines. Some fusion dishes incorporate elements of adobo into different food contexts, such as adobo burritos, adobo pizza, and even adobo-flavored ramen.

Creating your own version of adobo at home is a simple and rewarding experience. Here’s a basic recipe to get you started:

Ingredients:

• 1 pound of chicken or pork
• 1/4 cup soy sauce
• 1/2 cup vinegar
• 3-5 cloves of crushed garlic
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 cup of water
• 2 tablespoons of cooking oil
• Optional: 1 tablespoon of sugar to balance the tangy flavor

• Marinate the meat in soy sauce, vinegar, garlic, bay leaves, and peppercorns for at least one hour.
• Heat the cooking oil in a pan, add the marinated meat (reserve the marinade), and brown on all sides.
• Pour in the reserved marinade and water, bring to a boil.
• Reduce the heat and let it simmer until the meat is tender and the sauce is reduced.
• Adjust the seasoning according to your taste.

Remember, adobo is a dish that is meant to be personalized. Feel free to adjust the recipe according to your preference. You can add more vinegar for a tangier flavor, more soy sauce for a saltier taste, or add sugar to sweeten the dish. You can also add other ingredients like potatoes, eggs, or even veggies to make the dish more substantial.

Tip for Picky Eaters: Start with a basic recipe and then slowly introduce variations. You can use leaner cuts of meat, or adjust the level of garlic and soy sauce to make the dish less intense. It’s also possible to use alternative protein sources like tofu or plant-based meats for those who prefer a vegetarian or vegan option.

Adobo, in all its flavorful glory, is a testament to the rich culinary heritage of the Philippines. It’s more than just a dish; it’s a narrative of the Filipino people’s history, creativity, and love for food. As we’ve seen, adobo is versatile enough to accommodate different tastes, including picky eaters, making it a truly universal dish.

So whether you’re a Filipino craving a taste of home, or a curious foodie looking to explore new flavors, I invite you to take a deep dive into the delicious world of adobo. Savor its richness, enjoy its diversity, and celebrate the culinary heritage that it represents.

What type of vinegar should I use for Adobo?

The type of vinegar you use can significantly influence the taste of your adobo. In the Philippines, many households use cane vinegar or coconut vinegar as these provide a milder acidity and a subtle sweetness that complements the dish. However, if these are not readily available, white vinegar, apple cider vinegar, or even rice vinegar can be used. It’s best to avoid using strongly flavored or very sweet vinegars, such as balsamic, as these can overpower the other flavors in the dish.

Can I make Adobo without soy sauce?

Absolutely! In fact, one of the traditional variants of adobo, known as ‘Adobo sa Puti’, uses salt instead of soy sauce, resulting in a lighter, tangier version of the dish.

How long can I store Adobo?

One of the reasons adobo became popular is its long shelf life. The vinegar in the marinade acts as a natural preservative. Cooked adobo can last for 2-3 days at room temperature and about a week in the refrigerator. For longer storage, it can be frozen for up to a month.

What should I serve with Adobo?

Adobo is traditionally served with steamed rice, which balances the strong, savory flavors of the dish. However, it can also be paired with a side of stir-fried vegetables, a refreshing salad, or even with pandesal, a popular Filipino bread roll.

I don’t like my Adobo too tangy. What can I do?

The tanginess of adobo comes from vinegar. If you find it too tangy, you can reduce the amount of vinegar or balance the tanginess by adding a little sugar or using a sweeter vinegar like apple cider vinegar. Remember, the recipe can be adjusted according to your preference.

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Welcome to the tropical paradise that is the Philippines! This enchanting archipelago is not only home to over 7,000 islands adorned with pristine beaches and breathtaking natural wonders but also to a rich cultural heritage and a smorgasbord of regional cuisine. What’s more, the country offers a wide range of accommodations to make your stay as comfortable and memorable as possible. Let’s embark on a journey to the top 10 Philippine destinations and explore what each has to offer.

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Adobo: The ultimate Filipino comfort food

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When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine , on his blog Burnt Lumpia , and in The Adobo Road Cookbook .

Lynne Rossetto Kasper : The Philippines is comprised of 7,000 islands and you've got a lot of different foreign influences. So is there a typical Philippine taste or is it just incredibly diverse?

Marvin Gapultos : Filipino cuisine is incredibly diverse; that's one of the great things about it. It has lots of influences from different places like China, Spain, Mexico and even the U.S. There are a lot of nuances that really make Filipino food so interesting and delicious. But maybe the most pervasive flavor of Filipino food would be sourness, just because we like to cook with vinegar and with different citrus juices.

LRK : One of the national dishes, or maybe the national dish, is adobo. And adobo is anything cooked in soy sauce and vinegar?

MG : Right. Adobo is a cooking method more than it is a dish. That particular method involves the cooking of any meat, seafood, fruit, or vegetable in a mixture of vinegar, bay leaves, black pepper, garlic, and salt or soy sauce, depending on which you like. Soy sauce was introduced by the Chinese long after we were making adobo. The earliest adobos were made with sea salt.

LRK : You use really interesting vinegars.

MG : Yes. The Philippines has so many great artisanal vinegars. Some are made from coconut; some are made from palm sap and sugar cane. Generally speaking, each vinegar could be used in place of the other, but they do each have their little, different, nuanced tastes and flavors.

LRK : How did you learn to cook?

MG : Honestly, I didn't learn to cook until much later in life. I was around Filipino food all the time, but I never really took an interest in cooking it until after I moved away from home, after college and after I got married. My wife isn't Filipino -- one day I just had a craving for adobo and I didn't know how to make it and my wife obviously didn't know how to make it. That was a turning point for me. I decided I needed to learn, at the very least, my family's recipes. I just started asking my mom lots of questions and my grandmother and my grandmother's sisters. I just kind of went from there.

LRK : Then you eventually ended up with the first food truck in Los Angeles that was doing Filipino food. How did that come about?

MG : It was actually a very terrifying leap. I had no previous restaurant experience, and I had no previous professional cooking experience. I just had the recipes on my blog. I knew I wanted to share Filipino food and I knew I had to do something beyond my blog to do that. At the time food trucks were the big thing, and it just got into my body that I had to open a food truck and cook Filipino food. It was terrifying because I had no idea what I was doing. It ended up being pretty good.

LRK : What foods were you doing?

MG : I served a pork belly and pineapple adobo. We also served some Filipino sliders, which had different Filipino meats stuffed into these little Filipino sweet rolls called pan de sal. I also served a sisig, which is a bar snack in the Philippines that consists of pork jowls, ears and nose. That was actually a really popular dish, which was kind of surprising; it was really great just to see how open people were.

LRK : Are there dishes that are considered the apple pie of the Philippines, the calling cards to the world?

MG : Definitely -- adobo would be one of them. It's so pervasive and so loved in the Philippines. Every household has a different version of adobo, so that's why it's such a comfort food for many Filipinos. Sinigang is another dish, which is a Filipino sour soup. You can put anything in a sinigang -- fish, beef or chicken. Depending on the region, it’s soured with either citrus juice or green tamarind, or even sometimes guava or sour pineapple. Salmon and Miso Sour Soup  Photo: Marvin Gapultos A particular dish I like -- and I always have it when I go back home to my mom's house or to my grandmother's -- is pinakbet, which is a Filipino vegetable stew that some people say is similar to a ratatouille in that it has tomatoes, eggplant and different squashes. It also has bitter melon in it. Bitter melon is an acquired taste, but it's one of the great things about that dish because it has every flavor of the palate. You have the bitterness from the bitter melon, sweetness and tang from tomatoes, and then you have saltiness and umami from the fish sauce.

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Philippines’ Adobo: A Guide to the Iconic Filipino Dish

What is Adobo?

The basic adobo process, 7 common adobo variants to try.

• 3 of Adobo’s Cousins

The Inevitability of Adobo

It would be tremendously difficult to talk about Filipino food and not talk about adobo. In every corner of the country (plus in every city around the world a Filipino resides in), adobo, in one form or another is served and enjoyed.

No trip to the Philippines is complete without eating the classic adobo or any of its variation either in a Filipino household, restaurants, or culinary tours . 

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Here is a guide to discover what exactly it is, it’s history, the basics on making a proper adobo, and what kinds you should definitely try! 

Probably the first Filipino dish to enter the foreign consciousness, adobo is so ingrained in Philippine culture that the running joke is that there are probably as many versions of adobo as there are islands in the Philippines (more than 7,100 during low tide).

Empirically speaking, there may be more, since almost every Filipino family around the world has their own relatively unique version of this dish.

The name “adobo” actually is the cause of a lot of confusion surrounding this dish. Because both Spanish and Mexican cuisines use the term adobo as well, some mistake the Filipino adobo to have been borne of their influence.

Further studies, however, have proven that this is simply not the case. The Filipino adobo is completely unique and based on accounts, was given this name only because the Spanish colonizers didn’t know of this dish, and therefore assigned a familiar name to it for easier recognition. 

As with most Filipino dishes, different versions of a dish have emerged based on the availability of ingredients and geography. Don’t be surprised if every trip to a different region in the Philippines will yield a new version of adobo.

Before learning about the different variations, it’s best to get the basics down pat first.  

1. Choose Your “Protein"

There are no rules when choosing what to cook for adobo. Pork and chicken are the most common versions, but squid, beef, quail, duck, pork or chicken livers and even chicken feet are quite common too.

Protein isn’t even a requirement as bamboo shoots, tofu and kang kong (water cabbage/spinach) can be used as well. 

2.  Add the Essentials

Vinegar is the most important ingredient in adobo and the kind of vinegar used depends largely on the maker’s taste but also the region they reside in.

Among the most common vinegars used range from coconut to distilled white to sugar cane or even sugar palm. Meanwhile, the other essentials include whole black peppercorns and bay leaves (locally called “dahon ng laurel”).

As with most Filipino dishes, onions and garlic are also a part of most adobo recipes. 

3. Flavor Pack

An important decision in making adobo is to choose what to use to salt the dish. The most common ingredient used is soy sauce, but fish sauce and sea salt are other wholly acceptable alternatives as well. 

4. The Marination Equation

Filipino cooks are rather split on this. Some believe that marinating the protein in the vinegar and other ingredients is the key to a more flavorful adobo. Others prefer to forego this step and go straight to the braising process. 

5. To Dry or Not to Dry

The last decision to make when cooking adobo is the level of moisture to be left in the dish. Some regions, particularly the Visayas region, prefer to cook the adobo until the braising liquid is completely evaporated, leaving the protein to fry in the oil remaining, crisping it up.

The most common version leaves a little bit of the braising liquid, and that serves as the sauce that can be used to flavor the steamed rice one enjoys the adobo with. 

With so much adobo variants, where do you start? Here's 7 of the best and must-try adobo dishes that you should try: 

Chicken Pork Adobo 

Photo by Via Mare

This is the most commonly found version around the Philippines. Chicken and pork meat are braised in vinegar, soy sauce, garlic, onions, peppercorns, and bay leaves.

What results is a rich stew, made savory by the soy sauce and brightened by the vinegar. These strong flavors are then tempered by the earthy flavors of the bay leaves and whole peppercorns. 

Chef’s Tip: It’s not just an old saying. Adobo, particularly the long stewed ones that feature meat, are indeed more delicious on the 2nd or 3rd day. 

Adobong Puti

Photo by Maggi

Many believe this is the purest or original form of the adobo, where the stew is flavored with sea salt instead of soy sauce. The resulting stew color is, of course, a light shade of brown, giving it its name. “Puti” is the Filipino word for white.

This version actually has a brighter, stronger acidity, as the vinegar is not tempered by the flavors of the soy sauce. 

Chef’s Tip: It isn’t as easy to find this version in a restaurant, but a lot of households, probably in the Visayas region, still make this version. 

Adobo sa Gata

Photo by Luna J Filipino Gastropub

The basic adobo flavors are given a richer and creamier boost. The addition of coconut milk actually helps temper the acidity of the dish, and most often, chilies are also added to give the dish an even more balanced flavor profile. 

Chef’s Tip: It is most probably easier to find this version in the Southern Luzon area where coconut milk and chilies are quite common. 

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Adobo sa Dilaw

Photo by Pepper.ph

A favorite in the province of Batangas, the basic adobo is infused with the flavor and fragrance of turmeric, often referred to in Filipino as “luyang dilaw” (yellow ginger).

The resulting yellow color is preserved as most versions replace the soy sauce with sea salt, patis (fish sauce), or both. The subtle hints of turmeric do give a nice dimension to the sour adobo, giving it a depth of flavor. 

Chef’s Tip: This version is also quite popular in Cavite, as the wife of national hero Emilio Aguinaldo was from Batangas and she was said to have brought her recipe to the province. It soon became a favorite in her adoptive province as well.  

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Adobong Pula

Photo by SPOT.ph

This time, adobo is tinted red (“pula” in Filipino) with the addition of water (or sometimes oil) that’s been mixed with atsuete (annatto seeds). While it doesn’t affect the flavor too much, most versions do come less salty and with a touch of sweetness. 

Chef’s Tip: While this version is mostly attributed to the Ilonngo region, it can also be found in several other areas in the Philippines. 

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Adobong Pusit

Photo by Crisostomo Restaurant

This unique adobo recipe uses the squid in all its glory, including the ink. What results is a beautifully black adobo, still sour with the vinegar, but it also has a deep ocean flavor from both the squid meat and the ink. 

Chef’s Tip: While the original version usually uses baby squid, more and more restaurants are using larger squids, to get more tender pieces. 

Adobong Kang Kong

Photo by Ang Sarap

The most common non-meat version of adobo, it is also sometimes referred to as Apan Apan. Kang kong (water spinach) is stir-fried quickly with vinegar, soy sauce, garlic, and onions.

While it is not as hearty as the other adobo variants, it does evoke the same sour flavor profiles. It makes for an excellent side dish to grilled pork or chicken. 

Chef’s Tip: This is easily a great dish for vegans. Just make sure they use vegetable oil and not pork lard when they stir fry the vegetables. 

3 of Adobo’s Cousins

There are some dishes that are sometimes referred to as adobo, but they are actually different dishes. Here are 3 of the more popular ones. 

Pininyahang Adobo

Photo by Kawaling Pinoy

Chicken or pork stewed with soy sauce and pineapple or pineapple juice is actually more classically known as “Pininyahan” or “Hamonado,” but whatever the name, they are still delicious.

The pineapples give the stew a sweet and sour flavor. It’s not quite adobo, but delicious nonetheless. 

Chinese Adobo

Photo by Sentro 1771

It’s actually a dish more classically known as “Humba.” A Filipino version of the Chinese dish “Hong Ba,” pork is also stewed in soy and vinegar, but also star anise, fermented bean curd, sugar and sometimes even cinnamon.

Most versions also add banana blossoms to add more texture to the dish. Other versions feature stewed chicken feet and hard-boiled eggs.

Photo by Balay Dako

An offshoot of the humba, pork leg (pata) is stewed with the same ingredients, usually with the addition of shitake mushrooms and sometimes bokchoy.

The meat is cooked so tender that it shreds and these shreds are sometimes placed in between steamed buns to make a most decadent sandwich. 

Why not? Everything about the adobo, from the sour and salty flavors to the fact that it’s best enjoyed with the family, is what Filipinos are all about. Have you truly been to the Philippines if you haven’t had adobo? That may be a rhetorical question.

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Adobo: The History Behind A National Favorite

Symbols play a huge part in Filipino culture. We have the carabao as our national animal, the sampaguita as our national flower, and Sandara Park as our national krung-krung , but our food-loving country has yet to select a national dish. Considering how we have so many different regional delicacies, with each as delectable as all the others, it’d be pretty tough to come to a consensus.

One dish sure comes pretty close though: the classic adobo .

What is adobo, exactly?

Just about every Filipino loves adobo , from the call center agent with his packed Tupperware to the socialite lunching at the latest fusion place in Serendra. There are as many versions of adobo as there are households, but all of them share the same basic components.

In English, adobo means “vinegar-braised.” Evenly-cut chunks of meat are first seared in hot fat or oil until they brown. Braising liquids, such as vinegar and soy sauce, are then added, and the mixture is left to simmer over low heat. The moist heat gently penetrates the meat to break down the collagen and tough fibers, resulting in a fork-tender texture with a thick, flavorful sauce. It’s a cooking method that’s time-consuming but undeniably rewarding.

While the cooking process sounds relatively simple, there are still a few details that can trip up a beginner. Remember that tougher cuts of meat need to simmer for a longer time. Tender meats like poultry or seafood should be braised in less liquid, at a lower temperature, and for a shorter period of time or they’ll disintegrate. Keep the temperature low to prevent the outer layers of the meat from toughening up before the insides are cooked thoroughly. Getting a good, even sear on the meat is also crucial to the  adobo ’s flavor. Lastly, salt should be added (if at all) only towards the end of the cooking process to prevent the reduced sauce from being too salty.

Filipino or Spanish? Adobo‘s Disputed Origins

The word  adobo  is derived from the Spanish word  adobar , which means “marinade” or “pickling sauce.” The existence of the tangy dish was first recorded in 1613 by the Spaniard Pedro de San Buenaventura.

In the dictionary he was compiling, Buenaventura listed the tart viand as “ adobo de los naturales ” for its similarity to Spanish and Mexican dishes that went by the same name. But while our favorite  ulam ’s moniker boasts of a pure Spanish lineage, little else about our  adobo  can and should be attributed to our Hispanic conquerors. According to the food historian Raymond Sokolov, the ingredients for  adobo  already existed in the Philippines before Ferdinand Magellan even laid eyes on our shores. Because the dish’s original name was never recorded (and in a case of what Sakolov calls “lexical imperialism”), the Spanish label stuck.

Like many cultures based in warm climates, Filipino natives developed various methods of preserving food. They cooked using moist-heat methods like steaming or boiling. To keep their edibles fresh for a longer period, they used plenty of vinegar and salt since the elevated acidity and high sodium content produced a hazardous environment for spoilage-causing bacteria. The Chinese traders who later visited our islands introduced soy sauce to early Filipinos. It soon found its way into our nameless vinegar-braised dish, eventually displacing salt altogether.

While our adobo shares its name with a couple of Hispanic dishes, there are key differences between the Filipino version and its Spanish and Mexican cousins. The Spanish adobo sauce is distinctly spiced and fiery, with at least three kinds of chili peppers, tomato paste, and cinnamon among its ingredients while the Mexican rendition uses lemon juice, cumin, and Mexican oregano. On the other hand, the Filipino adobo  base is comprised almost exclusively of vinegar, which not only flavors but also tenderizes the meat.

The Many Faces of Adobo

For nearly five centuries, Filipinos have been coming up with their own new and unique takes on this classic. Here are a few of the more popular ones:

Chicken-Pork Adobo

This is the “standard” version served in homes and carinderias across the country. Soy sauce gives it a dark color and salty flavor. Traditionally, it’s eaten the day after it’s made, once all the flavors have mixed, reabsorbed, and intensified. Since it involves two kinds of meat, the pieces of chicken are removed from the pot once they’re done, leaving the pork chunks to finish stewing.

Beef/Chicken/Pork Adobo

This more decadent spin on the classic stew originated in Batangas, where achuete ( annatto ) water is sometimes substituted for the soy sauce. This results in a less salty sauce and adds a reddish tinge to the dish. The meat is braised in order of toughness, with the hardier beef pieces hitting the pan first.

Adobo sa Gata

A popular dish in Southern Luzon, this Bicolano take on adobo adds coconut milk to the vinegar braising liquid. Green finger chili peppers, which abound in Bicol, are used instead of black peppercorns.

Adobong Puti (White Adobo)

Although this dish is actually brown (an effect of frying the meat prior to braising), it gets its name from the clear vinegary liquid it’s traditionally made with. This version is preferred by the purists since it eliminates the soy sauce and the laurel leaves from the recipe, giving way to the three basic adobo flavors: vinegar, garlic, and peppercorns.

Adobong Puso ng Saging

This delicacy calls for sliced white banana flowers sautéed in white vinegar, a helping of bagoong (shrimp paste), and a sprinkling of suahe (small shrimps). Hailing from Cavite, this vegetable-based adobo is used as the main souring agent in the province’s version of pancit guisado .

Adobong Malutong (Crispy Adobo)

Proving that Filipinos are highly resourceful when it comes to recycling leftovers, adobong malutong entails shredding the meat from leftover chicken and pork adobo, and frying them in hot oil until they are brown and crisp. Crunchy adobo flakes are known for their long shelf-life (especially when refrigerated in a sealed container) and for their versatility (they are paired with everything from kare-kare to lugaw ).

Adobong Pusit (Squid Adobo)

Originating from coastline areas where seafood is plentiful but meat is scarce, this particular adobo ’s sauce is blackened further by pouring squid ink into the stew along with vinegar and soy sauce. Green finger chili peppers are sometimes added for an extra kick.

Apan-apan Adobabo

This Ilonggo dish uses kangkong (water spinach) as its main attraction. This version is inherently vegetarian, but is occasionally made decadent with the addition of tulapo (bits of pork fat rendered in oil).

Adobo in the 21st Century

These days, our iconic Filipino dish is just like the half-breed starlets that abound in local showbiz: born of a surprisingly beautiful union between East and West, and thrilling to Filipinos everywhere.

Take the crispy adobo flakes, for example. Instead of simply serving them on top of steaming white rice, you can now enjoy them in sandwiches, salads, and pasta dishes. I even read about a group of young Filipino entrepreneurs who came up with sushi rolls filled with adobo flakes.

Our adobo is even starting to make waves in places as far as the Big Apple. At Romy Dorotan’s Brooklyn restaurant, Purple Yam , the adobo (made with rice vinegar, coconut milk, soy sauce, garlic, and fiery Thai chilies) has been hailed by critics for its alternating notes of fragrant garlic, fiery chili, and sweet-salty nuttiness.

Sheldon Simeon, a Filipino-American chef from Hawaii, made a splash during the 10th season of Top Chef . For the finale, Simeon’s offering included his tasty riff on the much-loved Pinoy classic: tender pork belly with mung bean puree and a pea shoot salad. Judge Tom Colicchio ended up praising it for its harmonious flavors and calling it “a very good, strong dish.”

Apparently, even the leader of the free world is a fan of our savory stew. But I suppose that’s only natural, especially when the executive chef to the Obamas happens to be Cristeta Comerford, the first Filipina (as well as the first Asian-American) to hold the position. Though, with the health-conscious Michelle Obama calling the shots in that kitchen, the members of the First Family probably enjoy their adobo without the chicken skin and with less soy sauce.

They say that Filipino food was prepared by Malay settlers, spiced by the Chinese, stewed by the Spanish, and hamburgerized by the Americans. I guess that just proves that we Filipinos are quite good at adapting to change, and making the most out of our situation in order to come up with something that’s uniquely our own.

This article was originally published in 2013.

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• A Brief History Of Adobo...

A Brief History of Adobo, the Philippines’ National Dish

The roots of the Philippines’ most well-known dish are not easy to trace, but we do know a few things about the origins of adobo, and how it’s evolved into the dish Filipinos love today. Read on to uncover the many faces of adobo, and why it inspires such devotion in its fans.

Few subjects in the Philippines raise as many differing opinions as the right way to make adobo. It’s a topic everyone feels passionately about, whether they cook or not. The reason is that a good adobo is a life-changing dish. Everyone wants everyone else to experience the epiphany, but the devil – as they say – is in the details, and the details can be squabbled about endlessly.

At its most basic level, adobo is a dish of protein braised in vinegar, and spiced with garlic and black peppercorns. Beyond that there is very little agreement. But let’s backtrack a bit.

We know the Malay voyagers who originally landed in the Philippines used vinegar and salt as a way of preserving food, keeping it edible for longer. In the hot tropical climate on the islands, vinegar appears again and again in traditional recipes , dating back to a time before refrigeration. Filipinos were already preparing their protein in a marinade of vinegar and salt before the Chinese traders arrived.

Some of the Chinese traders, who ventured all over the region selling their wares, settled in the Philippines. They brought with them a number of ingredients that were quickly adopted by the locals, including ‘pancit’ noodles, and soy sauce. In many parts of the Philippines, soy sauce came to replace the use of salt in home kitchens, and so soy sauce is still considered a key ingredient of a good adobo in most households.

When the Spaniards arrived, they saw how the Filipinos used vinegar to marinate their chicken, pork, and fish. The Spanish word ‘adobar’ refers to a marinade or pickling sauce. In his writings, Pedro de San Buenaventura labeled the Filipino version ‘adobo de los naturales’ – adobo of the natives. The name stuck.

As each region of the Philippines has its own produce and preferred flavor profile , there are different versions of adobo across the islands. Where seafood was plentiful, adobo ng pusit (squid adobo with squid ink) became popular. In Southern Luzon, where heat and coconut milk are popular ingredients, adobo ng gata (adobo with coconut milk and green finger chilies) emerged. There are countless twists on adobo, and around the Philippines you’ll find versions that include sugar, liver, potatoes, morning glory, laurel leaves, the list goes on.

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In recent years, adobo has moved beyond its roots as a humble island dish, delighting diners at Filipino restaurant Purple Yam in New York and even the affection of former US President Barack Obama. Up-and-coming Filipino chefs shred the meat from adobo stew to create savory flakes to top salads, or to stuff in sushi. Adobo has featured on shows like Top Chef, and remains the ultimate test of any Filipino cook’s mettle.

At its heart, adobo is a process of cooking, not a recipe. The tang of the vinegar is softened over low heat, intensifying the flavor of the meat, and creating a silky, mouthwatering sauce that is always, always served with fragrant white rice. Adobo’s long journey, its melding of cultures and ardent defenders all come together to tell a diverse and delicious story.

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People All Over the World Love Adobo—But What Is It?

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All over the world, people love adobo. In Puerto Rico, Mexico, and the Philippines, adobo is essential and multipurpose. But what is adobo, exactly? The answer depends on where you are and who you’re talking to.

Derived from the Spanish word adobar, or “to marinate,” adobo unites the many places that once fell under the Spanish Empire. But adobo is also an example of how separate cultures persisted and evolved despite the Spanish influence. The word adobo speaks to a shared history of Spanish occupation, but taste adobo from Mexico beside adobo from the Philippines and you’ll instantly witness how traditions diverged.

What is Spanish adobo?

We can start with Spain, where adobar, the verb, becomes adobo, the noun, meaning dressing or marinade. (Etymology suggests the word has even older roots: The Spanish adobar came from the Old French adober, which referred to dressing a knight in armor but came to apply to food as well.)

These vinegar-and-olive oil marinades are usually flavored with pimentón, oregano, salt, garlic, and black pepper. They came about in the centuries before refrigeration, as they helped preserve proteins—a particularly useful practice in humid coastal areas where meat spoiled quickly. The port city of Cádiz, for example, is known for cazon en adobo, in which dense chunks of dogfish get a long marinade in vinegar and spices.

What is Mexican adobo?

After conquistador Hernán Cortés led the expedition that overthrew the Aztec Empire in 1521, Spain controlled Mexico for 300 years. As the Spanish Empire took over the world, it imposed Spanish culture upon its new colonies. In Mexico, the Old World technique of adobo met New World ingredients, namely the chile peppers native to Central and South America.

In Mexico, adobo sauce starts with dried chiles like guajillo and ancho peppers. The chiles are rehydrated and combined into a thick paste with an acid like vinegar or citrus juice and flavorful additions like onions, garlic, cumin, and oregano. Mexican adobo, like Spanish adobo, is often used as a marinade for meat and seafood . A protein marinated in adobo is referred to as adobada—you’ve likely seen the pork version on the menu at taco shops. Adobo can be thinned out with broth to make a sauce, turned into the base of a stew, or used as a condiment.

Mexican adobo can also be found in the form of canned chipotle peppers in adobo sauce from brands like La Costeña. The peppers and sauce add instant smoky flavor and heat to anything you add them to without the whole process of making adobo from scratch.

What is Puerto Rican adobo?

The colonization of Puerto Rico began in the early 1500s, bringing many of the same Spanish influences to the island. As is the case in Mexico, adobo in Puerto Rico most traditionally refers to a wet marinade consisting of garlic, some kind of acid (vinegar or citrus), oregano, salt, pepper, and olive oil.

The ratio of ingredients depends on what meat is in play , says Von Diaz, a journalist, professor, and author of the cookbook Coconuts & Collards. A dense protein destined for slow-cooking, like pork shoulder, can handle an adobo with more garlic and stronger acid like vinegar or naranja agria (bitter orange), Diaz explains, whereas a delicate fish requires a sauce with less garlic, less salt, and citrus instead of vinegar.

Not only does adobo preserve, but it also helps infuse flavor into the tougher cuts of meat once common on the historically under-resourced island. Just as some cooks might think of salt and pepper as nonnegotiables, “I would argue that for most Puerto Ricans, we would never prepare any kind of protein without applying some kind of adobo,” she says.

There’s another kind of adobo for which many people in the Puerto Rican diaspora have affection: the dry seasoning that comes in a plastic shaker, launched by Goya in 1966. This blend of salt, granulated garlic, oregano, black pepper, and turmeric can be added to anything, from sauces and stews to popcorn. “It's just a super tasty flavor punch,” says Diaz, who didn’t grow up with it herself since her family prefers to season without premade blends. But, she points out, the components of the wet spice paste and the dry stuff are similar—basically, different ways to get to a similar goal.

Goya now sells multiple adobo blends, including one with saffron and another with cumin, and the options for this kind of adobo have grown as smaller producers like Loisa and Seattle chef Eric Rivera sling shakers of their own. You can even make it yourself .

Loisa’s Sazón and Adobo

Loisa (Combo-Pack)

Amazon (Adobo)

Amazon (Sazón)

What is Filipino adobo?

In the Philippines, which was claimed by the Spanish in 1521, adobo is most often a braise featuring vinegar, soy sauce, garlic, bay leaves, and black peppercorns—the ratio of which is dictated by both your family’s palate and your own. While I might like my chicken adobo saucy and more savory than sour, my cousin might want theirs slightly sweet and reduced into a sticky glaze ; another cousin might go for pork, not chicken, because anything can become adobo, even squid , eggplant , or mushrooms .

Considered by many to be the national dish of the Philippines, adobo reflects the regionality of the archipelago’s 7,640 islands. In some regions, coconut milk is added for adobo sa gata, and not all adobos even contain soy sauce. It might be replaced with fish sauce and annatto to make adobong pula (red adobo), with turmeric to make adobong dilaw (yellow adobo), or skipped entirely for adobong puti (white adobo).

Given the way colonialism goes, the long-standing story has been that Filipino adobo came from the Spanish and Mexican dishes. But food historian Raymond Sokolov has posed another hypothesis: Because the ingredients for adobo, like the country’s many vinegars , were already present in the Philippines by the time Magellan showed up in the 16th century, Sokolov argues that what the Spanish, after seeing similarities to their own marinade in the native braise, contributed the name. White adobo, in fact, was identified as an Indigenous practice in 1613 by the Franciscan missionary Pedro de San Buenaventura, who called it “adobo de los naturales.” While history may be disputed, one thing is for certain: Everyone loves adobo.

If you can dream it, you can adobo it:

Here’s What You Should Know About Adobo

• BY: Yummy.ph team
• May 17, 2017

Undoubtedly a local favorite, adobo can refer either to the traditional pork or chicken stew itself or the cooking process of protein, seafood, or vegetables being cooked or marinated in a sauce of vinegar, soy sauce, black peppercorns, and bay leaves.

Like most Filipino dishes, adobo is prepared in a number of ways in different regions. Here are some variations and tips to cooking the best adobo at home:

See more adobo recipes here: 

Read more articles about:

• adobo , adobo recipe , filipino food , filipino recipe , how to cook adobo , yummy bites

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Why is Chicken Adobo the Ultimate Filipino Comfort Food?

What To Know

• Additionally, chicken adobo can be cooked in different ways, from traditional stovetop cooking to slow cooking in a crock pot, making it a convenient and adaptable dish.
• Chicken adobo holds a special place in Filipino culture as it serves as a culinary bridge to the past.
• As the world continues to discover the delights of Philippine cuisine, chicken adobo will undoubtedly remain a beloved dish, showcasing the rich flavors and traditions of the Philippines.

Chicken adobo is a staple dish in Philippine cuisine , renowned for its savory and tangy flavor. Its origins can be traced back to the Spanish colonial era, where it was believed to have been influenced by Spanish stews. Over the centuries, chicken adobo has evolved into a beloved dish, cherished by Filipinos both within the country and abroad. But what makes this dish so exceptional and why has it become such an iconic representation of Filipino culinary heritage?

The Perfect Balance of Salty and Sour

One of the defining characteristics of chicken adobo is its exquisite balance of salty and sour flavors. The dish is typically prepared by marinating chicken pieces in a mixture of soy sauce , vinegar, garlic, and black peppercorns. The chicken is then browned in a pan and simmered in the marinade until tender and flavorful. The result is a dish that tantalizes the taste buds with its savory saltiness and tangy acidity.

A Versatile Culinary Creation

Chicken adobo is not only delicious but also incredibly versatile. It can be served as a main course, accompanied by rice or vegetables. However, it also shines as an ingredient in other dishes, such as adobo flakes, which are used as a flavorful topping for various dishes. Additionally, chicken adobo can be cooked in different ways, from traditional stovetop cooking to slow cooking in a crock pot , making it a convenient and adaptable dish.

A Culinary Bridge to the Past

Chicken adobo holds a special place in Filipino culture as it serves as a culinary bridge to the past. Its origins in the Spanish colonial era connect it to the country’s rich history. The dish has been passed down through generations, with each family developing its unique variations and interpretations. As a result, chicken adobo has become a nostalgic dish that evokes memories of home and family for many Filipinos.

A Symbol of Filipino Identity

Chicken adobo is more than just a dish; it has become a symbol of Filipino identity. Its ubiquitous presence in Filipino cuisine and its widespread popularity abroad have made it an ambassador of Philippine culture. When Filipinos share chicken adobo with others, they not only share a delicious meal but also a part of their heritage and traditions.

A Culinary Masterpiece Redefined

Over the years, chicken adobo has undergone countless interpretations and reinventions by renowned chefs and home cooks alike. From traditional preparations to modern twists , the dish continues to evolve while remaining true to its classic flavors . This culinary masterpiece is a testament to the creativity and adaptability of Filipino cuisine.

A Culinary Legacy for Generations to Come

Chicken adobo is a dish that has stood the test of time and will continue to be cherished by generations to come. Its timeless flavors, versatility, and cultural significance make it an indispensable part of Filipino culinary heritage . As the world continues to discover the delights of Philippine cuisine , chicken adobo will undoubtedly remain a beloved dish, showcasing the rich flavors and traditions of the Philippines.

Answers to Your Most Common Questions

Q: What is the origin of chicken adobo? A: Chicken adobo is believed to have originated during the Spanish colonial era, influenced by Spanish stews and the local ingredients available in the Philippines. Q: What is the key to achieving the perfect balance of salty and sour flavors in chicken adobo? A: The key is to use a good quality soy sauce and vinegar, and to adjust the proportions to suit your taste preferences. Q: Can chicken adobo be made ahead of time? A: Yes, chicken adobo can be made ahead of time and stored in the refrigerator for up to 3 days. When ready to serve, simply reheat the dish over medium heat. Q: What are some creative variations of chicken adobo? A: Some creative variations include adding pineapple chunks , coconut milk, or even beer to the marinade. You can also experiment with different types of vinegar, such as apple cider vinegar or rice vinegar. Q: Is chicken adobo a healthy dish? A: While chicken adobo is a delicious dish , it is not considered a particularly healthy meal due to its high sodium content from the soy sauce. However, you can reduce the sodium intake by using low-sodium soy sauce or by diluting the marinade with water.

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An All-Time Filipino Favorite: Chicken Adobo

• Word count: 423
• Category: Chicken Cooking Philippines time

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If the Philippines had to nominate a national dish, I believe that the Chicken Adobo would be the winning gourmet dish. With a unique taste made with the delicate mixture of bay leaves, vinegar, peppercorn, garlic and spices, it is no wonder that a lot of Filipinos use this adobo flavoring in a lot of Filipino gourmet dishes.

Because the Philippine Islands lie on the edge of South-East Asia, the Philippines culture is absorbed from the surrounding countries that lay around the islands. The chicken adobo is a dish that has been influenced by Mexican, Chinese and Spanish cuisine and then spiced with Filipino taste. In the Spanish version of chicken adobo is a pickling sauce made with olive oil, vinegar, garlic, thyme, bay leaf, oregano, paprika and salt. Filipinos borrowed this idea from the Spaniards and used their own favorite spices and ingredients to make chicken adobo unique and different tasting from the Spaniards. The Filipinos added soy sauce and peppercorns to the concoction and stewed the ingredients of chicken into this savoring dish. The Filipinos slow-cooked the chicken until the meat is tender with the flavorful sauce.

Like many cuisines that we love to eat, the flavors of chicken adobo varies upon the cook, the ingredients added to the dish and how much of the ingredient is put in, and the cooking style. My grandmother had her own special way of making chicken adobo that was always different tasting from other Filipino chef’s chicken adobo. When I was a child in elementary, I used to love my grandma’s famous chicken adobo. I remember how she would buy chicken thighs and parts from the grocery along with her special ingredients to make dinner. She would conjure up a marinade that included soy sauce, garlic salt and pepper.

After the defrosted chicken parts marinade in this sauce for about 45 minutes, she began to put the chicken into a big stewing pot filled with vinegar, soy sauce, bay leaves, garlic and ginger. The concoction of special ingredients would then be stewed and slow-cooked in the pot. My grandma made sure that the consistency of the sauce wasn’t too creamy but not watered down. After a slow-cook of about 45 minutes, the Filipino main dish is ready to be served. The chicken adobo taste is a rich and flavorful mixture of sourness, saltiness and garlic flavor all at one. Because the flavor of the chicken adobo can be overwhelming, rice is always served beside any Filipino dish, including chicken adobo.

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My Favorite Food Essay | What Makes A Favourite Food?, My Favorite Food Essay for Students and Children

March 3, 2023 by Prasanna

My Favorite Food Essay: Do you know your own favourite food? Do you like it because it tastes good or because it reminds you of home? In this essay, we shall explore what makes a particular food a favourite and why. There are many different opinions on what is a favourite food. For some people, their favourite food might be something sweet whereas for others it could be a savoury dish. Some of the most popular choices as a favourite food include pizza, burgers, sushi and pasta. In addition to this, flavours also play a role in what is a favourite food.

Some people prefer something with a strong flavour whereas others prefer something light and subtle. In addition, the variety of cuisines makes it hard for people to decide which cuisine they like best. The best way to choose a favourite food is to look at the different elements that are involved in that particular food. For example, if you would like to choose a favourite food that is sweet, then look at the numerous desserts that are available in the food market. It is also important to look at the other foods that are available so that you can make a comparison of them with your favourite food.

What are My Favourite Foods?

Thoughts that come to mind about my favourite food, nutritional value of chicken and health benefits, disadvantages of eating chicken, favourite healthy foods, conclusion on my favorite food essay, faq’s on my favorite food essay.

When it comes to my favourite foods I lean towards a bit of everything. These foods have all left a taste in my memory, whether it was the first time I had them or the 1,000th time. Some of my favourites are:

• Cheesy Pizza
• Salted Caramel Icecream
• Dragon’s Teeth Cookie
• Cheesy Popcorn
• Red Velvet Cake
• Eggs on a plate with toast

However, my absolute favourite food is chicken. I just love it! It’s soft, juicy, and perfectly moist. I also love how easy it is to cook with it. I also enjoy the combination of all the different flavours and textures. It’s a really versatile and easy ingredient to use, and you can put so many different flavours into something simple. It’s really good with all kinds of flavours, spices and herbs. Chicken also contains a lot of protein, which is good for my body.

When I think of chicken, the first thing that comes to mind is a warm and inviting meal. My favourite dish is chicken piccata, but I think it’s really hard to beat the classic chicken noodle soup! I’ve always loved chicken soup, ever since I was really young. My dad used to love cooking for us and he did it all the time. For example, on the weekend he would make fresh chicken soup and fried rice for us to eat. I always thought it was delicious! I’ve always liked chicken soup ever since then.

When I eat it there is a certain amount of satisfaction, and for some reason, I just can’t get enough of it! But the most important reason that I love chicken is that it reminds me of home.

Chicken is a very nutritious food that provides a variety of health benefits and is quite low in calories. It is high in protein and has all the essential amino acids. It also contains various vitamins and minerals that are important for your body. Chicken also has less fat than other types of meat, which makes it a healthier alternative. In view of the nutritional value of chicken, it is crucial that you consume it regularly if you want to remain healthy and fit.

Perception of Chicken Around The World

Chicken is a popular type of meat in most countries, and is the main source of protein for many people. It can be cooked in a variety of different ways, and it’s commonly known as the universal “fast food” because it’s fast to cook. Chicken is also a very versatile food that can be slathered with sauce and used as a meat replacement in many different recipes.

Moreover, chicken has been a staple of the diet in most cultures for centuries. It is certainly one of the most popular foods in the world, and I cannot imagine any meals without it. Most people will eat chicken as part of their daily routine. It’s a cheap, convenient, and high-quality protein that can be served with many different ingredients and spices to create delicious dishes. Cooking chicken at home is also much more fun than going out to buy expensive steaks or store-bought dishes.

For one thing, chicken is the most consumed animal source of food on the planet. Though it is healthy for humans, there are some potential dangers associated with this type of diet. Eating undercooked/ raw chicken can increase the risk of contracting salmonellosis, a bacterial infection that can cause severe diarrhoea, fever and vomiting. Symptoms can appear in as little as three to four hours after the infection. Additionally, the proteins found in the chicken are not recommended for people with kidney problems. Chicken is also low in iron, vitamin C, folate, zinc, and other important nutrients which are necessary for good health.

My favourite healthy food is tomatoes. I love tomatoes because they have a high nutrient content like vitamin C and fibre, which makes them one of the best foods to eat if you want to maintain a healthy lifestyle. Tomatoes are also an excellent source of antioxidants that can help protect us from cancer and other diseases. I also ensure that I drink adequate quantities of water as it helps me stay hydrated. I also like to eat pasta, because I can eat it without feeling guilty. I know that it is healthy for me and does not have any added ingredients. This is why I feel comfortable eating it, even though I am picky about my food.

My favourite food is healthy, it’s also delicious and can be chosen in different ways. I like chicken and tomatoes because they’re nutritious. In my opinion, the healthiest food for us humans is plants. This is because our lifestyle is more sedentary and we require less calories than ever. Regardless, a healthy lifestyle is paramount and eating well is part of that. Also, a healthy diet is one that should be varied and balanced.

Question 1. What is your Favourite food?

Answer: Chicken is my favourite food because it has a high protein content and is also low in fat. It’s easy to cook, versatile and quick. All of these make it perfect for your diet. Plus it’s low in calories and has a reasonably low price tag.

Question 2. How do I write about my favourite food?

Answer: Include the name of your favourite food and provide a brief overview of the dish. Explain why it is your absolute favourite and how it relates or reminds you of something. It is also a good idea to explain why you like its taste or texture.

Question 3. What is everyone’s favourite food?

Answer: There is a lot of debate around what people’s favourite food is. There are many different opinions. Some people like to eat chicken, while others love pizza. I like both but my favourite food is chicken because it has a unique flavour and texture.

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