Masoor Dal

Dal

This is from Bryan’s trip…

Philippine Pancit

 

Pancit (vegetarian version)

Philippine Adobo

Pork Adobo with Pancit noodles

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.)

Squash Blossom Soup

Squash Blossom Soup from Chef Pilar Cabrera

In Oacaca, the culinary center of Mexico, there is colorful Spanish colonial architecture, cobblestone streets, parades, celebrations, and of course, restaurants. One of these, La Olla, is owned by Pilar Cabrera who buys her vegetables from local markets and gives cooking classes in her home kitchen. This is Oaxacan squash blossom soup, La Olla style.