Multi-talented Kapampangan writer, artist, and chef Claude Tayag took center stage at “Ing Kwentonung Adobo-Arobu” on August 28 at the Museo Ning Angeles Culinarium, where he delighted guests with both stories and flavors of the quintessential Filipino dish — adobo!

Chef Claude opened the session by defining adobo not as a single recipe but as a “cooking method rooted in vinegar as the main liquid.” He explained its four essential elements: vinegar, protein (meat or seafood), aromatics (such as onion, turmeric, pepper, oregano), and flavor enhancers (salt, soy sauce, patis, or bagoong).

Widely regarded as the country’s unofficial national dish, adobo is loved in every Filipino household and has captured the taste buds of foreigners. Tayag also revisited the debate over attempts to “standardize” adobo, a move rejected by culinary circles, as every region in the Philippines boasts its own distinct version.

Joining him as “instant sous chef” was fellow Kapampangan culinary icon Sau del Rosario. Together, they prepared and served dishes culled from Chef Claude’s book “The Ultimate Filipino Adobo: Stories, Recipes from the Heart.” Guests enjoyed specialties such as kilayin, humba, adobo sa atsuete, and arroz caldo topped with adobo flakes and quail egg, presented bento-style.

More than just a food tasting, Ing Kwentonung Adobo-Arobu, which was staged by Kuliat Foundation Inc. in partnership with Hann Foundation Inc., was a celebration of culture, memory, and flavor. Attendees left with a deeper appreciation for adobo—not only as a dish but as a story of Filipino identity—along with happy, satisfied tummies.