Menu
Miguel de Alba’s baked adobo version was a spin-off of his dad’s rich and heavy beef adobo. His dad is the pioneer of Spanish cuisine in the country, Don Anastacio de Alba, now 89.
Reunions at the Daza home in Mandaluyong were a whole-day affair; my Lola Angeles cooked dishes that have since become comfort food to me.
The latest in global fashion, beauty, and culture through a contemporary Filipino perspective.
COPYRIGHT © LIFESTYLE INQUIRER 2022
