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Adobo recipe “standard”?
Nothing to worry about this. This is just among the many groundworks to develop more creative industry exports.
There was a suggestion in the industry to have consultations among chefs and what will be in a TRADITIONAL recipe especially for international promotions (example your adobo won’t become paksiw or humba or your menudo won’t become afritada), or we heard there’s also adobo from Mexico.
Again, this is to promote Filipino cuisines abroad.
Obviously, this is NOT A MANDATORY standard because there are thousands or millions of different ‘lutong adobo’.
THE ATTEMPT IS TO DEFINE WHAT WE WILL PROMOTE INTERNATIONALLY AND NOT REDEFINING WHAT ADOBO IS TO DIFFERENT PEOPLE NOW.
To many Filipinos, the best adobo is the one “cooked at home” or “cooked by their parents or lola”. There is a lot of creativity going on and this must be encouraged.
