Skip to main content

The Adobo Movement

From Northern Luzon to Tawi-Tawi, every Filipino has their own way of making Adobo. But did you know that even if all of us answer that Adobo is our National Dish, it is not yet so. In 2014, House Bill 3926 led by Hon. Rene Relampagos of Bohol filed the bill in congress to declare Adobo as our National Dish, but till today, the bill is still up for deliberation.


adobo pate in crackers, adobong pusit, adobo with gata, chinese style adobo, and adobo rice
The Adobo Movement is an advocacy that hits close to home because Adobo is a dish that is both personal, Adobo is a familiar dish that reminds us of home and family. We remember our mother and lolas and even aunts cooking Adobo. It also identifies us as a Filipino.


Ms. Nancy Reyes- Lumen, author of "The Adobo Book" is very passionate about this advocacy. Her book is a compilation of recipes, essays, and trivias about our beloved Adobo.


Chef Mitchie Sison demonstrated her Adobo pate, and also prepared different Adobo dishes (see first photo).




Be a part of Adobo Movement and join the cause. 500,000 thousand signatures is needed to support House Bill 3926 to officially instate Adobo as the National Dish of the Philippines.


Visit Adobo Movement and sign the petition button.

Comments

  1. I did not know meron na palang ganito. Good read!

    ReplyDelete

Post a Comment

Popular posts from this blog

Ilustrado Restaurant Anniversary Degustation

Jose Rizal and the Spanish era are synonymous with the word Ilustrado but for me, what comes to mind is this restaurant in Intramuros, Manila. Coincidentally though, Intramuros was once called the Walled City and is rich in history and glamor of the bygone days when Spain ruled the country. Visiting Intramuros is like a history lesson itself and dining at Ilustrado is the cherry on top.

As Ilustrado Restaurant celebrates its 29th anniversary this October, it brings back the specially curated 8-course Ilustrado Degustation by Chef Bernice Pimentel.

"This year, 2019 marks the third year that we have been doing an anniversary degustation and this year, I am not only bringing forth our culinary heritage to the present but also incorporating much more local ingredients," says Chef Bernice.

Kesong Puti Croquettes at Lato with baby mesclun and salsa verde aioli

Ca Phe Da Experience at District 1

Going to Vietnam is not complete if you haven't had a bowl of pho, a slice of bahn mi, or a cup of coffee. In our case, its a glass of iced coffee.


Sustainable Seafood Month at Marriott Manila

In line with its commitment to serve only the best quality and sustainable kind when it comes to seafood, Marriott Manila once again joined the nationwide Sustainable Seafood awareness campaign this March.