This is was one of the amazing parts of my journey to the Philippines. It seems like chili in the US in that each region or each person has their own recipe that they deem is the best way to make it. Traditionally, it’s not made in the slow cooker, but this method worked for me and the result was delicious. Still, if a 15 hour plane ride is not too long for you, I recommend going to Cebu for the real deal. (FYI, I have been told in no uncertain terms that a real recipe for Adobo will never have water as one of the ingredients.)
When I was in Spain, I had a Serbian roommate, Dunja. We met up again when she visited New York and she she wanted to try some Puerto Rican food. So, we headed up to Spanish Harlem to La Fonda Boricua. This is the restaurant famous for beating Bobby Flay in an Arroz con Pollo throwdown. The restaurant is the type of place that doesn’t bother with menus, but this was no problem. We all knew what we needed to try, and it was amazing. Here is their recipe from the throwdown.
Also from Nalicia, this salsa verde certainly has a kick. It’s the best I’ve ever had. Ever.
Mex Tex Trio was a restaurant owned by my friend Nalicia. She would serve enormous portions of the most amazing food to guests in the restaurant and then give small cooking classes in the back room of the restaurant on some summer nights. Among other recipes, she shared her method for making Mexican style tamales.
This is how it goes: Salsa verde (green sauce) goes with chicken and salsa roja (red sauce) goes with pork. Under no circumstances can these be interchanged. It’s a rule, I’m told. Alternatively, when in Nicarauga, they were using banana leaves instead of husks. Where I live, I can only get frozen banana leaves which have this strange smell, so I stick with the corn husks. Foil works well too, but this isn’t traditional.
This Puerto Rican recipe comes from my friend D and her family. Puerto Rico is still on my list of places to see!
Teresita is a retired school teacher who lives near Buenos Aires and is famed for her homemade empanadas. Now she takes students from all over the world on market tours and then back to her kitchen. Everyone stands around a big wooden table with little wooden rolling pins, learning the craft of making and folding the dough into the perfect pocket with a rope like edge. Traditionally in Argentina, these are filled wtih beef, chili spices, eggs, & olives, but many fillings work well.