Tag Archives: adobo

Adobo Throwdown!

24 May

Last weekend, I participated in an Adobo Throwdown. For the uninitiated, Adobo is a Spanish word that refers to multiple different kinds of spices, dishes or rubs, but in this instance it refers specifically to a Filipino dish made with chicken or pork and stewed in vinegar, garlic, sugar, soy and pepper. It’s funny because adobo can refer to either the Spanish dish or the Filipino dish. It all dates back to the Spanish invasion and occupation of the Philippines back in 1500-whatever.

So-my fiance is Filipino. Sort of.

Anders the Red!

No one ever believes us because of how he looks – plus he’s 6’5. It’s strange, because his Grandmother is full Filipino which makes Anders 25% – and my Grandfather is full Greek which makes me 25% Greek – but I consider myself much more Greek than Anders considers himself Filipino. I don’t know if this is because my father’s family kept the Greek Orthodox religion and thus all of the traditions and language and food, whereas (from what I can tell) Anders’ family’s Filipino ties are his Grandmother and her adobo. I’m really not sure what the difference is, I just think it’s interesting.

A few years ago, I asked Anders’ Grandmother for her adobo recipe. I honestly didn’t think she would give it to me, but she did! I’ve been making it for Anders and various friends for the past 4-5 years. A few weeks ago I heard about this Adobo Throwdown via Twitter. One of my favorite San Francisco food carts, AdoboHobo, entered, so I decided to. I mean, hey. I had the recipe, and it was pretty good! Plus I thought it might be a nice way to honor Anders and his family. I had to name my adobo recipe, so I named it for his family.

My application was accepted, the day came, and I made 20 pounds of chicken adobo in 5 pound batches. I borrowed a gigantic pot from my father to hold all of that chicken, and Anders and I made our way to the competition site in a taxi.

We get there (this is going to sound super-racist) and we appear to be the only white people competing. (Side note: this wasn’t true. There was one other white competitor, she just wasn’t in my kitchen area). I IMMEDIATELY feel out of place, and we both start freaking out. I have to keep my freak out under control though, because I’m carrying a vat of chicken and I came there to COMPETE dammit, and that’s what I was going to do. Anders starts to mention that maybe we should just leave the chicken and run. There is a part of me that feels this is a good idea, but the other more rational part knows that I made 20 pounds of chicken and I said I was going to show up and there is a sign bearing my name and the name of my adobo, and I am not going anywhere. So we just start doling out the adobo and try to ignore the fact that we feel really out of place and unprepared.* All I brought with me was adobo, but lots of contestants had fancy garnishes, dishes, accompaniments, and decorations for their booth. I had NOTHING! I felt like such a slacker.

My face says, oh shit. (That's my adobo vat in the back to the left).

After sticking it out, a magical thing starts to happen. People begin to tell me that they LOVE my adobo! They ask me where I learned, and I tell them about Anders and his Grandmommy. They ask if Anders is still in the picture, and I tell them that Anders is the big bearded guy helping me serve adobo. They all stare in confusion, and it’s pretty funny.

I have to prepare a sample dish for the judges, and though the competition organizers said they would have rice for participants, they are out of rice. I have to use old crappy rice for my sample dish.

I also have to tell the judges and the crowd about the adobo and the ingredients I used. This is totally nerve wracking for me, and I rarely get stage fright!

I know, I'm a big giant bag lady.

I make it through. We go back to my station, wait on more rice, and continue serving the adobo. More and more people are telling me how much they like it, and I’m starting to feel a little bit better.

Towards the end of the competition while we are waiting for the winners to be announced, the real surprise comes. There are two competitions – the taster’s choice, and the judge’s choice, for a total of six prizes. I win third place in the taster’s choice competition! I am SO surprised. So are the people giving me my prize!

What is this girl doing here? (I'm not sure).

Buuut I win them over with my irresistible charm.

I don't know why this was my first instinct.

Sometime during or between these pictures one of the lovely ladies told me that I could marry a Filipino boy now. I just laughed. I was way too flabbergasted to say that I kind of am. ❤

Accepting my prize!

Anders told me later that he didn’t snap any pictures of me (these are from the event’s photo page) because he didn’t think I would win and as a result didn’t get the camera from me! That’s ok. I didn’t think I would win anything, either.

I am so honored to have won anything. I have my little plaque in my kitchen in Boston, and it’s so awesome to think that I make anything that I can really call award winning! It wasn’t really me, though. It was Susan, Ander’s grandmommy, who gave me that recipe so I feel like it belongs more to her than to me. Without her, or without Anders, I wouldn’t have won anything at all.

Now I know you’re salivating for the recipe. I normally wouldn’t have a problem giving it to you, but Anders is super-protective of it. I gave it to a friend once and he was SO MAD! So, what I will say is this.

Always use dark meat chicken. The award winning batch I made had chicken thighs with the skin and the bone on.

Cover your chicken pieces in water.

Use 1 part vinegar.

1/2 – 1 part soy sauce.

1/2  part sugar.

LOTS of garlic

and black pepper.

Boil until you have about an inch of sauce, and serve over white rice.

❤ Stef

*I know you’re probably wondering why I thought a FILIPINO food competition wouldn’t be populated mostly by Filipinos. I thought it was a competition put on by the Art Institute’s new International Culinary School, where the competition was held. It was actually part of the Asian Culinary Forum’s 2010 Symposium, and they had borrowed/rented the facilities at AI. That said, it was an awesome experience. It also made me think about race-something no one ever wants to talk about. People in my class at BC will sympathize, because we spend a lot of time talking about race. But the competition did make me wonder about my minority status within that particular gathering. Do I, as a white person, never consider race because mine is the dominant one (within the US)? Are my feelings of awkwardness, of “not-belonging” experienced more often by people of other races when confronted with mostly white people? Food for thought, ladies and gents.

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