From my newsletter, The Amalgamation —Chicken Adobo: Esteban de los Reyes Style: Love passed down in the kitchen, at the table, and with lots and lots of garlic Excerpt — 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 al...