MILA Banzon’s Adobong Alimango, served at Crown Royale Hotel. PHOTO BYMARC ANTHONY REYES In cooking Adobong Alimango, Mila Aquende Banzon shares the secret of its finger-licking sauce—garlic, lots and ...

White adobo gets its name from the "white" (i.e., clear) vinegar it uses -- the appearance of the dish is actually brown, due to the frying. Purists insist that "white adobo" is the classic version, ...

Adobo is a beloved and iconic dish in Philippine cuisine, and its history spans centuries. The exact origin country of adobo remains a topic of debate, but it is believed to have originated long ...

Every Filipino household and Philippine province will claim that it has the best adobo recipe ever created. While there is no definite figure, some theorise that there could be more versions of the ...

Bale Capampangan has a homey atmosphere. Pampanga has such a rich culinary tradition that it’s a daunting task to write about its cuisine. For hundreds of years, the province, with natural resources ...

LIKE its neighboring Asian countries, the Philippines is a region of mouthwatering delights. Consider the following: lechon (roasted whole pig or chicken); sinigang (chicken, pork or beef soup usually ...