Monday, January 10, 2011

Filipino Adobo x 2 in New York Times

It's taken New York a long time to recognize adobo and last week the Times decided to highlight it twice in the Food Section:

The Cheat: The Adobo Experiment, January 5, 2o11 and a recipe Chicken Adobo by Sam Sifton who consults the city's pioneering Filipino restaurateurs Romy Doratan and Amy Besa of Soho's once Cendrillion fame and today's Purple Yam of Brooklyn.

Better late, than never...



4 comments:

Sandy Lee said...

I'm so hungry. I still have to try your adobo recipe!

dan said...

Thinking of RM's adobo makes my mouth water.

Anonymous said...

love love love adobo chicken
good for breakfast, lunch and
dinner

Anonymous said...

Oh So Adobo!