ComeCloserDesign

If there is one food in the Philippines that all philipinos like, it is ADOBO. But what few Filipinos know is that ADOBO tastes different in Luzon than in Mindanau. We have tested it, the differences are so big that as an outsider you can hardly understand what makes this dish a national dish. Nevertheless, all ADOBOS have one thing in common: the meat is marinated in soy sauce.
The word “adobo” comes from the Spanish and means marinade or sauce. Through colonization, the Spanish brought their cuisine not only to South America, but also to Asia. In Brazil and Argentina, however, adobo is something else again. There, it is meat marinated and grilled directly on a large spit. The Filipino BBQ rub is inspired by the whole world and is particularly suitable for beef, pork and poultry.
It is often overcooked, because whether a chicken adobo or beef adobo, it is often cooked for the same length of time. This makes the chicken good but the beef tough. A tip for chefs: meat should be cooked according to its origin until it is really tender. For regular beef, usually from the lower part of the rump or the rump, it takes at least two hours at a low temperature of no more than 160 degrees. Chicken and fish, on the other hand, can be ready in 30 minutes. Enjoy your meal.