Part 6/8:

In the early 16th century, Portuguese explorer Ferdinand Magellan aimed to unveil a new spice route. Remarkably, many of the ingredients preserved aboard ships were precursors to what we now recognize as adobo. The history reveals a fascinating intersection at which Spanish and Filipino can be viewed as both distinct and united in the realm of culinary evolution.

The Filipino Adaptation

Through subsequent centuries, Filipino adobo emerged as a unique iteration, infused with flavors from various cultures, including Chinese influence through soy sauce. The native dishes, such as kinilaw, continued to evolve, enveloping local ingredients and techniques while echoing the influences of past colonizers.