The famous classic that we're all too familiar with.
Adobo
Philippines
Long before the Spanish arrived in 1521, Filipinos developed methods to preserve food in the tropical climate, using vinegar, salt, boiling, and steaming to combat spoilage. These techniques not only kept food safe but also enhanced its flavor, adding acidity and saltiness. The first recorded mention of adobo came in 1613 from Spanish missionary Pedro de San Buenaventura, who called it “adobo de los naturales” or “adobo of the native people.” Though the original name was never recorded, the Spanish word “adobo” stuck because the original name was never recorded and due to lexical imperialism.
As trade flourished, Chinese traders found their way to the islands and introduced soy sauce. This was incorporated into adobo, adding a savory depth to the dish. Adobo evolved from a simple preservation method into a rich, beloved dish that tells the story of the Philippines—a blend of native ingenuity and foreign influence.
The second I smelled soy sauce hit the pan, I could immediately sense from my bedroom that Adobo was cooking. Since it was delicious and easy to make I would have mixed reactions of “Yum!” but also “I'm kind of sick of eating it…”