Part 1/8:
The Timeless Tortoise Shell: The History and Recipe of Chicken Adobo
The age-old question of whether the chicken or the egg came first is often met with ambiguity, much like determining the origins of Filipino adobo versus its Spanish counterpart. In this illuminating exploration, we venture into the rich tapestry of culinary history as we recreate a 1529 chicken adobo recipe from "El Libro de Cocina" by Ruperto de Nola, shedding light on this delicious dish's captivating background.