There are many variations of Filipino adobo, which has evolved through the centuries. One particular recipe from 1529 does not look like anything similar to today’s adobo, which is usually dark brown.

Amelia Rampe — chef-trained at the Institute of Culinary Education — is the former senior food editor for Food & Wine with more than a decade of experience in food editing, recipe developing, and food ...

DE OCAMPO: “The patis-calamansi dip helps neutralize the richness of the adobo.” She didn’t know how to cook until she got married, which was quite surprising for a true-blue Kapampangan. But, as soon ...