Best Adobo I've had — and I've tried a few

Having eaten Adobo at several restaurants over the past year, I can say this version is the best. The tangy and savoury from vinegar quality is more pronounced here than anywhere else I've tried. annatto seeds is handled with real knowledge — you can taste the difference.

This is proper a turo-turo cafeteria cooking, not an adaptation for foreign tastes. San Miguel beer was the obvious choice and the combination was perfect. kamayan feasts eaten with hands from banana leaves are experiencing a cultural revival. Would return for this dish alone.