The most scintillating dining experience I’ve had in the last month was not the discovery of a new restaurant, but my participation in a cooking group.
She has tried, savored and enjoyed different versions of adobo but there’s only one variant that she constantly craves: Adobo sa dilaw, more commonly known as Batangas adobo.
We hit the ground running, so to speak. After emerging from the Iloilo airport, it was a quick lunch at Esca restaurant before judging a cooking competition, the second “Tabu-an: Western Visayas Ilonggo Heritage Cooking.”
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