Adobo is a classic and one of the most popular Filipino dishes. It’s made of meat, poultry, seafood or vegetables and then cooked in vinegar with garlic, bay leaf, salt and peppercorn. You can also add soy sauce if you want to. I honestly prefer adding in some soy sauce but it depends on your taste. Sometimes it depends on which part of the country you grew up in. You see, adobo has many variations. Adobo dishes in Manila are quite saucy while Zamboanga features a thicker sauce with the help of coconut cream. It can also change colour like in Batangas’ case which is reddish-orange because they use achuete. Some places like Laguna use turmeric while Bicol uses coconut milk.