Filtering by Tag: Reynaldo Gamboa Alejandro
In The Adobo Book by Alejandro and Reyes-Lumen (2004), Felice Prudente Sta. Maria contributed "An adobo chronicle" which offers the etymology of our national dish:
"Adobo traces its etymology to the French verb "adobar" that originally means "to dress a knight in armor." The word traveled from Sir Lancelot's realm to El Cid's. In Spanish, it became adobar, where it retains its original definition plus the extended meaning - "to dress meat." Light pickling in vinegar and packing in lard extend adobo's edibility thereby making it a popular dish especially during hunting and traveling."
In the same book, Patis Tesoro's recipe of a spicy version was included whereby she innovated upon Sonny Tinio's Adobo Antigo. Below is the page featuring your free recipe.
At PatisTito Garden Café, our chosen rendition is the Pininyahang Adobo. Chicken and pork marinated in pineapple juices, sauteed then simmered until the meats drop off the bone and topped with pineapple tidbits and quail eggs.
Check out the Café Menu and contact us for inquiries and reservations.