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New book delves into historical, cultural roots of 'adobo'

A new book by Filipino restaurateur Claude Tayag examines the rich historical and cultural roots of the iconic Filipino dish, the "adobo."

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<div><iframe width="640" height="360" src="https://www.youtube.com/embed/idyrbRBCLQ4?&amp;feature=youtu.be&amp;wmode=opaque&amp;rel=0" frameBorder="0" allowfullscreen="" class="fr-draggable"></iframe> </div>There’s a burning question about the iconic Filipino dish &quot;Adobo.&quot;In a country where there are as many adobo recipes as there are islands, which is worthy of being called “the unofficial national dish of the Philippines?”There’s no easy answer. But the book, &quot;The Ultimate Filipino Adobo,” by restaurateur and food writer Claudio Tayag can perhaps bring it closer than ever, as it delves into the historical and cultural roots of the Filipino braised pork.&quot;Everybody claims their mother’s adobo is the best,&quot; said Tayag. &quot;Of course, nobody will contest that. There is no right or wrong adobo. [It] boils down to the adobo you grew up with.&quot;Tayag said the word &quot;adobo” may have been borrowed from the Spaniards when Ferdinand Magellan landed in the island of Cebu in 1521.There, Tayag said, they were served the &quot;OG&quot; Filipino adobo.The Spanish or Mexican adobo is a marinade of vinegar, paprika, salt, pepper and aromatics to preserve the meat to be cooked later during pre-refrigeration days.&quot;The Filipinos adopted the word adobo to mean that you cook with vinegar,&quot; said Tayag. &quot;Every region with the availability and the popularity of vinegar spread across the archipelago. Naturally, every region would have their version of that adobo.&quot;Tayag’s book also talks about the influence of other foreign missionaries and traders with development of different versions of the Filipino adobo.The Philippine Consulate in New York is getting ready for Filipino Food Month, where non-Filipino restaurants will be encouraged to join in the celebration.Books like that of Tayag is seen to help inspire them to come up with their own Filipino menu. &quot;What we will do is ask other restaurants to showcase Filipino food by helping them come up with the recipes,&quot; said Consul General Senen Mangalile, &quot;with the pre-fix menus that they can offer to their to their clientele.&quot; Tayag said there is a reason why most recipes for Filipino dishes are often made for family servings: because Filipino food is meant to be shared.

A new book by Filipino restaurateur Claude Tayag examines the rich historical and cultural roots of the iconic Filipino dish, the "adobo."

Filipino restaurateur's book delves into historical, cultural roots of 'adobo'

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Filipino restaurateur's book delves into historical, cultural roots of 'adobo'

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Don Tagala | TFC News New York

Published Feb 10, 2024 06:45 PM PHT

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