If you have ever wondered what the first-ever adobo dish tasted like, head to Corniche restaurant at Diamond Hotel Philippines and take a journey back in time.
From the year 1529 is the Potaje de Adobado de Gallina, which Chef Christopher Carangian said was inspired by the “pipian” chicken dish of Mexico.
“This is the world’s first adobo based on the 1529 cookbook of Ruperto de Nola,” said Carangian, founder and president of Razorchef Philippines and Punong Heneral of the Culinary Generals of the Philippines.
Its consistency, however, is closer to that of kare-kare, with a thick sauce made with almonds and chicken liver.
Or perhaps you would fancy to try what Spain’s Antonio Pigafetta thought was native adobo made with seafood, and later named quilawin (kilawin) in 1794?
Carangian likewise invites diners to try the Adobo de los Naturales, first recorded in 1613, which is currently known as dry adobo – made from a combination of pork and chicken and nary a drop of soy sauce or achuete for coloring.
Carangian vows to guide diners into the origins of Filipino cuisine through the dishes he will showcase at the Corniche lunch and dinner buffet, priced at P3,880 net per person, until July 7.
Diamond Hotel will also recreate the Malolos Congress Dinner of 1898, wherein the proclamation of Philippine Independence was ratified in Bulacan.
Savor the best of the original French menu recreated by Carangian, alongside fine wine pairings on July 9, 2024 at the Diamond Ballroom at 7 p.m. for P6,800 net per person.
