"Adobo" which comes from the Spanish word "adobar" which
means marinated in English. A delightful balance of salty, savory and aromatic,
this hearty stew is considered as the Philippines national dish.
Adobo is prepared in regions of Latin America and Spain, but
the cooking process is indigenous to the Philippines. According to historical records, when the
Spanish invaded the Philippines in the late 16th century through Mexico City,
they found an original 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.
There are as many ways of cooking adobo as there are many
regions in the Philippines. You will expect
a variety of the dish depending on where in Philippines the dish is prepared.
Generally, Adobo is cooked using chicken, beef or pork and can be done as white
adobo, crispy adobo, squid adobo, and many others. But whichever version one
ends up with will be still as good as the other. The perfect adobo lies in the delicate balance
of soy sauce, vinegar, garlic and spices. Adobo is usually served with rice,
the staple food of the Filipinos.
The versatility of the adobo brings it close to the hearts
and the stomachs of Filipinos and foreigners alike. Whether you are a tourist
visiting the Philippines or a true-blooded Filipino you should not miss this
classic dish-Adobo is a must-try!
Adobo, Anyone?
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