dishes

Food for Thought: The transformations of adobo

By: Marie Jen Galilo, SFU Student As a second-generation Filipino Canadian, I grew up eating adobo. My favourite version of adobo is my mom’s “adobong manok,” or “chicken adobo,” which consists of chicken and chicken liver simmered in a savoury and tangy mixture of soy sauce and vinegar. After learning that adobo is also a part of Spanish and Latin American cuisines, I was intrigued. In Spain, the Caribbean, and Mexico, adobo is a seasoning or marinade rather than a dish. This prompted a question: why are there different versions of adobo, and how are they different?  In Spain, adobo…

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