patoowardfan
Active member
Hi food lovers! I recently learned that there are many regional variations of adobo across the Philippines, like Adobo sa Gata from Bicol and Adobong Puti from Visayas. Which regional version do you prefer and why? Any tips for trying them out at home?
For me, the Filipino adobo is unbeatable with its savory, tangy flavor. 
But I've heard amazing things about the Mexican adobo, too—so rich and smoky! 
What’s your top pick?
