cook like a local Philippines
Filipino food is built for a crowd. Everyone brings food – potluck is our way of life – the dining table as the stage for a great patchwork of baking dishes and foil bins, packed edge to edge.
Every Filipino meal is a collaboration between cook and diner. Dishes are finished not in the kitchen but at the table, where the sawsawan (dipping sauce) and condiments await.
Adobo is probably the Filipino dish best known and least understood by Westerners. In 1613 a Franciscian friar compiling a Tagalog dictionary, reached for the Spanish verb adobar to describe the dousing of ingredients with vinegar, to season and pickle. But that technique of preservation, essential in a tropical climate, long pre-dated his
