What makes my mom's Adobo so different?

Ask any Filipino what their favorite dish is, and they'll likely tell you: it's always Adobo. Whether it's chicken or pork, sometimes even with balun-balunan or intestines, if it's adobo, you can bet everyone's happy and reaching for that extra serving of rice.

Pair it with mashed salted egg with tomato and chopped onion, and it's a heavenly lunch in every Filipino household.

I'm turning 26 this May, and I can attest that I've tried many versions of Adobo, from the local carinderia to high-class restaurants, but no matter where I go, I can't find one better than my mom's recipe.

It's simple, greasy, and delicious in all the right ways, and nothing compares to it. I've even tried replicating it to show her how much I love it, hoping I could nail the recipe without asking her. Yet, no matter how hard I try, practice, and tweak it, I just can't seem to find that perfect balance of oil, soy sauce, vinegar, and spices like my mom makes it.

It makes me wonder, why?

What's Adobo?

Alright, so if you're not Filipino and you're new to Adobo, let me paint a picture of what this ultimate all-time favorite dish is all about.

It's a heritage dish, meaning it dates back many years... long before my mom was even born. Historically, adobo originated from the Spanish word "Adobar," which means to marinate, and that's pretty much what you do when you cook Adobo.

This dish has fed and satisfied Filipinos of all ages for generations once it lands on the dining table. It's simple, affordable, and straightforward cooking process makes it a perfect fit for any Filipino household. I mean, who doesn't appreciate a quick and easy recipe, right?

How do you make adobo, you wonder?

Glad you asked: grab the best pieces of meat you fancy, chop up some onion and garlic, sauté them in just a tad bit of oil. If you're into tomatoes (I'm personally not a fan), toss them in too. Then, add about half to a full cup of water and let it come to a boil before stirring in the soy sauce and vinegar. And don't forget the salt and pepper, of course!

Questions on Vinegar

Do you stir or not stir?
I often find myself pondering this question too! Whenever I cook adobo, I feel the urge to just mix everything together after adding the vinegar. But according to my mom and most traditional adobo recipes, it's best to resist stirring the vinegar while cooking this dish.

Why? Well, it helps avoid that overpowering, unpleasantly sour taste or smell. Allowing the vinegar to meld with the meat and broth creates the perfectly balanced, mellow-sour flavor we all crave from adobo!

What kind of vinegar?
While researching for this article, I noticed many people asking about the best type of vinegar to use. The results suggest options like cane vinegar, apple cider vinegar, and white vinegar.

However, in a Filipino household, there's one vinegar brand that reigns supreme: Datu Puti Vinegar (all hail the queen of vinegars!). And honestly, that's more than enough. It's affordable, readily available everywhere, and it elevates any adobo dish to perfection!

To me, what is Adobo?

Our family's love affair with Adobo knows no bounds. Whether we're heading to church or visiting my grandmother's house, you can bet your bottom dollar that Adobo will be on the menu.

It's funny, really. Wherever we go, if my mom or dad can whip up a batch of Adobo, it becomes an instant staple. I used to tease them, thinking they were just being thrifty by bringing along this dish everywhere we went. But as I've grown older, especially after losing my dad two years ago, I can't help but cherish these simple traditions that transport us back in time.

It's not about fancy restaurant meals; it's about the care and effort poured into preparing a dish that speaks to everyone's tastes. Adobo isn't just a meal; it's a cherished family tradition.

What Makes My Mom's Adobo So Different?

Now onto the question, what makes my mom's adobo different? I often ask this question myself... Everyone will claim that their mom's Adobo is the best - and that's just the way it goes.

For me, my mom's Adobo reigns supreme not because she's making some wildly different recipe. Sure, she might throw in some Saba or toss in potatoes and eggs every now and then, but in reality, it's the same Adobo dish we all know and love.

Yet, what sets her Adobo apart, what makes it truly great and special, boils down to a mother's instinctive understanding of her child's cravings and needs.

It's never too salty, never too oily, simply because she knows exactly how I like it. Sure, it could be drowning in salt or swimming in oil if that's what I fancied, a mom's touch always tailors it precisely to her child's desires.

Why? Because it's a gentle nudge reminding you that no matter where life takes you, there's someone out there always thinking about you. When you walk through that door, tired and worn out from the world outside, it's like stepping back into childhood, with your mama's cooking driving you away from all the worries and challenges.

It's a taste of home, a warm embrace in every bite, a reassurance that no matter how tough things get, there's comfort waiting for you at the kitchen table. And in that moment, surrounded by the familiar aroma of spices and love, you're transported back to a simpler time, where everything felt right in the world.

Happy Mother's Day to all moms! We are not here without your love :)

Hey there,

If you've finished this article up until here, you're awesome!

What do you think about this? I'd love to hear from you.

If you enjoyed this article, I'd really appreciate it if you could share it on your socials. I'm on a mission to reach as many readers as possible and spread the word about my work on nutrition and copywriting.

But hey, if this isn't your thing, no worries at all!

Here's another option, I'm actually building copyclaire's community of awesome beginner or experienced copywriters and health enthusiasts, so... if you're open to it join us on Instagram!

Many thanks for your support and happy reading!

Xoxo,
Claire 😄