# @breyeschow on Instagram

- **Type:** Image
- **Original URL:** https://www.instagram.com/p/CiExDMVOKx_
- **Gondola URL:** https://gondola.cc/posts/18917043-breyeschow-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/8e3581fb45.jpg
- **Posted:** 2022-09-04T06:18:26.000+00:00
- **Account Owner:** Bruce Reyes-Chow (@breyeschow) — https://gondola.cc/breyeschow

## Caption

Made my grandfather's adobo "recipe" last night.

My maternal grandfather, Esteban de los Reyes (Changed to Steve Reyes by US Immigration) was, not only one of the kindest humans I have ever known but also an excellent cook. A bartender by trade, not only could he pour the beverages, but he brought generations of ancestral Filipino love to the kitchen. Although fading, memories of his fried fish and adobo still fill my heart with such sweet memories: hanging out on warm summer Stockton days, drinking and spilling tea with my mom, and knowing that when you walked into the house, there would be food to feed your soul.

Damn, I miss him.

Gpa shows up every time I cook adobo. And thanks to an invitation from my friends over at Food and Faith Podcast for their upcoming book, I am finally writing down what could loosely be called a “recipe.”

Before we get started, if you are here to debate the exact origin of adobo (yes, it comes from 500 years of Spanish occupation) or you want to say there is only one right way to make adobo (Need I remind you that the Philippines is made up of 7,000 islands), hard pass. All you need to know is that adobo has been adapted by the folx from the Philippines and this salty, sour comfort food will continue to evolve and adapt far into the future.

What I share with you is my best recollection of how my grandfather made his. Because each region is different, there are countless other ways to make it. The ingredients vary depending on the region or what may be in the fridge. Some prefer the sour while others like the salty, others make it spicy while others make it sweet. There are those who prefer dry, while others are all about the sauce. At the end of the day, there really is no right or wrong way to make adobo. Well, I am sure there is, but that’s for another day…

For the full recipe head on over to my post on @Medium via my LinkTree link Bio..
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#adobo #filipinofood #pinoyfood #cooking
#homemade  #filipinofoodmovement #filipinocuisine #pinoyfoodie #filipinofoods #filipinofoodie #filipinofoodlove #foodphotography #foodstagram #foodlover #food #foodporn #foodie #foodgasm #foodpics #foodpic #filipino #filipina #filipinx

## Stats

- **Views:** 0
- **Likes:** 90
- **Shares:** 0
- **Comments:** 2

## Credits

| Name | Username | Profile | Role |
| --- | --- | --- | --- |
| Bruce Reyes-Chow | @breyeschow | https://gondola.cc/breyeschow | Writer/Author |

## Tags

filipinofood, filipino, adobo, foodie, foodgasm, filipinx, foodpic, foodporn, foodstagram, filipinofoods, homemade, filipinocuisine, filipinofoodie, pinoyfood, foodlover, filipina, pinoyfoodie, filipinofoodmovement, filipinofoodlove, foodpics, cooking, food, foodphotography

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