I must admit that I am one of the few people who are not fond of the Filipino dish adobo. I do eat it, but I don’t really enjoy it, and I think I know why — it’s one of the most recyclable dishes in Filipino cuisine because it keeps so well, and I am a person whose taste buds have a very short attention span. I don’t like repeating viands in subsequent meals, and when there’s adobo at home it does tend to be appear frequently on the table for so many days. Adobo was also a mainstay in our family excursions – whether it’s a day at the beach, or the times we rode a Superferry (16 hours) to Bacolod or Iloilo when I was young). It was also standard baon (lunchbox) fare, and I specifically remember that I had a packed lunch of adobo during all the college entrance exams I took.
