Eto ang flag carrier ng Pinoy cuisine. It’s as mainstream now as eggrolls ng Chinese take out which is saying a lot! Kahit anong recipe app may adobo. Even NYT cooking has featured this classic dish in its hallowed social media pages. Parang isa ito sa mga top conversation openers o ice breaker ng mga tagarito pag nalalaman nilang Pinay ako.
“You know adobo?” At ang isa pa ay “What’s the matter with your President?” A distant third is “Have you ever been to Boracay?”
But as familiar and as reliable adobo is to hit the pinoy spot, it also has as many variations and “twists” as there are Pinoys abroad.
Pa share naman ng inyong mga tips and tricks to make your adobo the best it can be in a world full of lame adobos what type of adobo do you prefer? Masabaw? Medyo dry? Reduced, sticky sauce? Mas nangingibabaw ang asim kesa alat? Manamis tamis? do you have secret ingredients, extra steps or process? Spells and incantations?
From the other thread namention na ang using cane vinegar. Do you have anything extra to add?