Adobo is a cooking method originating in the Philippines. It involves marinating meat, vegetables, and seafood in vinegar, soy sauce, bay leaves, and garlic. This way of cooking meat or vegetables helps preserve the meat in hot temperatures. When the Spanish invaded and settled in the Philippines during the 16th century, they witnessed this traditional cooking method and called it adobo, the Spanish word for a marinade. There are many versions of this dish in the Philippines. Our version includes pork shoulder braised in rice vinegar, tamari, bay leaves, and garlic, then slow-cooked in a pineapple and oyster sauce marinade. This version contains puréed and caramelized pineapple so you can bite into some caramelized pineapple chunks! This dish is great for kids and adults. 

This dish is served with a side of white rice and Ginisang Sayote or sauteed chayote squash with bonito flakes (optional).

Ingredients: Pork, pineapple, garlic, onions, salt, scallion, black pepper, rice vinegar, tamari, oyster sauce, bay leaves, chayote squash, bonito flakes optional (optional) and canola oil.

Gallo Pinto is a mix of rice, black beans, bell peppers, garlic, achiote, cilantro, and the secret sauce Lizano, which is like ketchup in Costa Rica. This dish is served with a whole leg of chicken cooked in tomato, achiote peppers, bell pepper, onion, and garlic salsa, which will keep you wanting more. It is one of those simple meals served by someone who cooks with love in a tiny roadside shack.

This dish is served with fried plantains and a simple side salad with lettuce, tomato, and carrots.

Ingredients: Chicken, rice, bell peppers, black beans, achiote peppers, onion, garlic, tomato, salsa Lizano, plantains, salt, pepper, carrots, lettuce, lemon juice, jasmine rice, and canola oil.