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FOOD
February 25, 2010
Chicken adobo Total time: 1 hour Servings: 4 Note: Adapted from Andre Guerrero of Marché, Boho and the Oinkster. Guerrero serves this with steamed jasmine rice. 1 (3 1/2 pound) whole chicken 12 whole cloves garlic 1 cup apple cider vinegar 1/2 cup soy sauce 1 tablespoon coarsely ground black pepper 4 dried bay leaves 1. Cut the chicken into 10 pieces: breasts, wings, thighs and legs, cutting the breast pieces in half.
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NEWS
May 22, 2013 | By Caitlin Keller
'The Adobo Road': Food-blogger-turned-cookbook-author Marvin Gapultos will be celebrating the launch of " The Adobo Road Cookbook ," a Filipino food journey, on Thursday at Max's of Manila in Industry. The event, which starts at 6 p.m., will include a book signing, a talk led by Gapultos and food featured in the book. www.burntlumpiablog.com . Suds & Shellfish: Catch restaurant in Santa Monica is hosting a one-day-only seafood fest called "Suds & Shellfish" on June 2 from 4 p.m. to 8 p.m. The four-course menu will feature Maryland soft-shell crab rolls, Louisiana shrimp, Santa Barbara prawns and more.
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FOOD
September 14, 1995
The article "Pork Memories" (August 3) was just great. I really enjoyed it. And I will try the pork adobo recipe, and also the Tam O'Shanter's coleslaw recipe. JOANNE ANDREIKO Los Angeles
NEWS
February 5, 2013
In this Filipino take on chicken adobo from chef Andre Guerrero, chicken pieces are simmered in a fragrant blend of soy sauce, garlic, cider vinegar, black pepper and bay leaves. When the chicken is tender, the sauce is reduced, then tossed again with the chicken before serving. It's a wonderfully rich yet simple dish, perfect served alongside a simple salad or side -- Guerrero recommends jasmine rice -- and it comes together in only an hour. For more quick-fix dinner ideas, check out our video recipe gallery . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix several dishes in an hour or less.
FOOD
July 23, 2008
  Happiness, writes frequent contributor Liz Pearson, is a dinner that just about cooks itself -- and also leaves plenty of leftovers to carry you through the week. And as long as she's talking about this delicious pulled pork, who could argue? Combine the tang of orange juice and cider vinegar with the smoky sweetness of chipotle peppers and you've got a sure winner.
FOOD
April 20, 1989 | BARBARA HANSEN, Times Staff Writer
What you see is what you get at turo turo restaurants, a concept developed in the Philippines. Turo turo means "point point" in Tagalog, and that is how you deal with the ample selection of food on display. Point out what you want, and a generous spoonful is placed on your plate. At Greenhills on Beverly Boulevard, a combination meal includes two choices from the steam table, a large serving of rice and a bowl of broth for $3.25. The broth is usually drained from sinigang, a tartly seasoned soup that combines vegetables with meat or seafood.
ENTERTAINMENT
June 7, 1991 | MICHELLE HUNEVEN, SPECIAL TO THE TIMES
The Crocodile Cantina offers diners a bright, colorful, comfortable tour of Mexican and Southwestern cuisine. English-speaking residents of Glendale can now can get dark, chocolately mole sauce, bright-red chile adobo and ceviche tostadas without facing a language barrier. Located prominently on Central Boulevard and the Ventura Freeway, the Crocodile Cantina houses more color than you might imagine exists in all of Glendale.
NEWS
February 5, 2013
In this Filipino take on chicken adobo from chef Andre Guerrero, chicken pieces are simmered in a fragrant blend of soy sauce, garlic, cider vinegar, black pepper and bay leaves. When the chicken is tender, the sauce is reduced, then tossed again with the chicken before serving. It's a wonderfully rich yet simple dish, perfect served alongside a simple salad or side -- Guerrero recommends jasmine rice -- and it comes together in only an hour. For more quick-fix dinner ideas, check out our video recipe gallery . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix several dishes in an hour or less.
FOOD
January 2, 1992 | MINNIE BERNARDINO, TIMES STAFF WRITER
MENU Fragrant Pork Adobo Crisp-Fried Leeks Steamed rice Sliced cucumber salad Warm bananas with butterscotch sauce Pork and garlic make a happy couple. The fragrance of adobo, the classic Philippine one-pot dish, comes from the blending of these two ingredients with vinegar and soy sauce. Adobo is easy and requires mostly pantry ingredients. As it simmers, it makes its own delicious sauce.
FOOD
August 14, 1986 | BARBARA HANSEN, Times Staff Writer
Unisex may have put an end to "his" and "her" clothing, but the sex distinction continues in another field--cooking--in the home of Evelyn and John Bautista of Morgan Hill, a community near Gilroy. Both Bautistas are of Philippine ancestry and both make the Filipino meat stew called adobo , but in distinctive versions.
FOOD
February 25, 2010
Chicken adobo Total time: 1 hour Servings: 4 Note: Adapted from Andre Guerrero of Marché, Boho and the Oinkster. Guerrero serves this with steamed jasmine rice. 1 (3 1/2 pound) whole chicken 12 whole cloves garlic 1 cup apple cider vinegar 1/2 cup soy sauce 1 tablespoon coarsely ground black pepper 4 dried bay leaves 1. Cut the chicken into 10 pieces: breasts, wings, thighs and legs, cutting the breast pieces in half.
FOOD
July 23, 2008
  Happiness, writes frequent contributor Liz Pearson, is a dinner that just about cooks itself -- and also leaves plenty of leftovers to carry you through the week. And as long as she's talking about this delicious pulled pork, who could argue? Combine the tang of orange juice and cider vinegar with the smoky sweetness of chipotle peppers and you've got a sure winner.
ENTERTAINMENT
February 1, 2002 | KEVIN THOMAS, TIMES STAFF WRITER
The infectious "American Adobo" takes its title from the Philippines' national dish, which may be any meat or vegetable marinated in vinegar, soy sauce and garlic. As prepared by Filipino Americans, it acquires other flavors and ingredients, just as the immigrants may find their lives taking on new directions and meanings over their years in the U.S. while still feeling connected to their roots in their native land. It's a feeling that is at once a source of strength and conflict.
FOOD
June 6, 2001 | BARBARA HANSEN, TIMES STAFF WRITER
When Grace Talusan cooks for a party, the dish she makes is adobo . This vinegar-and soy sauce-seasoned stew, often called the national dish of the Philippines, is the centerpiece of a menu Talusan suggests for Philippine independence day Tuesday. On that date in 1898, Gen. Emilio Aguinaldo declared independence from Spain, which had governed the islands for more than 300 years. Spain ceded the Philippines to the United States, which granted independence again on July 4, 1946.
FOOD
September 14, 1995
The article "Pork Memories" (August 3) was just great. I really enjoyed it. And I will try the pork adobo recipe, and also the Tam O'Shanter's coleslaw recipe. JOANNE ANDREIKO Los Angeles
FOOD
January 2, 1992 | MINNIE BERNARDINO, TIMES STAFF WRITER
MENU Fragrant Pork Adobo Crisp-Fried Leeks Steamed rice Sliced cucumber salad Warm bananas with butterscotch sauce Pork and garlic make a happy couple. The fragrance of adobo, the classic Philippine one-pot dish, comes from the blending of these two ingredients with vinegar and soy sauce. Adobo is easy and requires mostly pantry ingredients. As it simmers, it makes its own delicious sauce.
NEWS
May 22, 2013 | By Caitlin Keller
'The Adobo Road': Food-blogger-turned-cookbook-author Marvin Gapultos will be celebrating the launch of " The Adobo Road Cookbook ," a Filipino food journey, on Thursday at Max's of Manila in Industry. The event, which starts at 6 p.m., will include a book signing, a talk led by Gapultos and food featured in the book. www.burntlumpiablog.com . Suds & Shellfish: Catch restaurant in Santa Monica is hosting a one-day-only seafood fest called "Suds & Shellfish" on June 2 from 4 p.m. to 8 p.m. The four-course menu will feature Maryland soft-shell crab rolls, Louisiana shrimp, Santa Barbara prawns and more.
FOOD
August 11, 2012
Total time: 1 hour, 15 minutes, plus cooling time Servings: 12 tostadas Note: In Mexico City, you can find chipotles in a spicy-sweet piloncillo adobo, which is what I used here. If you're using a different variety, start with one teaspoon and work your way up. Before serving, soak the thin white onion slices in cold water at least 15 minutes. 1 pound chicken breasts, bone-in, skin removed 1 bay leaf 1 small unpeeled clove garlic, plus 1 clove minced garlic, divided 1/4 small white onion, plus 1 cup chopped white onion, divided, plus thin white onion slices for serving 2 tablespoons vegetable oil 3 tomatoes (about 1 pound)
ENTERTAINMENT
June 7, 1991 | MICHELLE HUNEVEN, SPECIAL TO THE TIMES
The Crocodile Cantina offers diners a bright, colorful, comfortable tour of Mexican and Southwestern cuisine. English-speaking residents of Glendale can now can get dark, chocolately mole sauce, bright-red chile adobo and ceviche tostadas without facing a language barrier. Located prominently on Central Boulevard and the Ventura Freeway, the Crocodile Cantina houses more color than you might imagine exists in all of Glendale.
FOOD
April 20, 1989 | BARBARA HANSEN, Times Staff Writer
What you see is what you get at turo turo restaurants, a concept developed in the Philippines. Turo turo means "point point" in Tagalog, and that is how you deal with the ample selection of food on display. Point out what you want, and a generous spoonful is placed on your plate. At Greenhills on Beverly Boulevard, a combination meal includes two choices from the steam table, a large serving of rice and a bowl of broth for $3.25. The broth is usually drained from sinigang, a tartly seasoned soup that combines vegetables with meat or seafood.
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