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Filipino food has never sustained much attention in the continental U.S. despite ties that date to 1898, when Spain ceded control of its Pacific colony to the U.S. That’s curious, because the cuisines ...

Many of Angela Dimayuga’s childhood parties revolved around adobo. This is her play on it using fish instead of the traditional pork or chicken. The sauce has the same salty-sour balance from soy ...

Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and had been ...

Few dishes capture the essence of a nation’s culinary identity as wholly as pork adobo does for the Philippines. Braised slowly in vinegar, soy sauce, garlic and spices, this hearty stew has long been ...

Filipino cuisine is once again taking the spotlight on the global stage with eight delectable dishes landing on TasteAtlas’ ...