The Endless Varieties of Adobo
You want to add a different layer of flavour then try Adobong Manok sa Gata where meat is cooked with coconut milk alongside the usual adobo ingredients
If coconut is your thing then try turmeric in this Adobong Dilaw
Or if you just want it to be as plain as possible like how they used to do it in the old days the just use vinegar only like this Adobo sa Puti
I’ve eaten and cooked Filipino adobo several times, and absolutely loved it. We eat “adobo” in Mexico too but it’s so different. Thanks for writing this it was a fun read — I love history behind foods.
OMG!!! That sure looks like heaven is a place on earth! Nice!
This is GREAT Raymund!!! Filipino adobo is on my list of dishes to make this year, so this really helps. 1631! It’s been around for a LONG time!