 or enhanced with soy sauce, introduced by Chinese traders. Standard adobo is made with chicken or pork, but anything can be adobo’d—squid, beef, quail, shrimp, kangkong (water spinach), catfish, tanigue (mackarel), frog legs, crickets, banana flowers, bamboo shoots. Wherever you’re from, and whatever your taste, the best adobo is almost always your mother’s.



Amy Besa, owner of Purple Yam in Brooklyn and Manila, also a self-described Manileña, makes her adobo with apple cider vinegar because that’s what was available in her city supermarkets growing up. A recipe from her book Memories of Philippine Kitchens uses baby back ribs and replaces the peppercorns with tellicherry peppers. She shared her recipe with the New York Times, where it maintains a perfect five-star rating from hundreds of homesick Filipinos.



Pancit Mami at Masuki Mami House (Benavidez Street, Binondo)

Photo by: Ramon F Velasquez

When Chinese traders first arrived on the islands in the 9th century, they brought with them an array of noodle dishes from the homeland that have, over the years, come to be known collectively as pancit. The word comes from the phrase pian i sit, meaning “convenient food” in the Hokkien dialect spoken in Fujian. Hawkers eventually set up panciterias, Manila’s first restaurants, with Binondo as their epicenter. It is the world’s oldest Chinatown, established in 1594 when the Spanish Governor granted land to immigrant Chinese merchants who had converted to Catholicism. For 400 years, Binondo was the economic center of Manila.



Over the centuries, pancit spread throughout the islands, taking on the distinct character of each place. Made with boiled egg noodles and topped with shellfish, it’s called pancit malabon, named for the fishing town north of Manila. With thin rice noodles, sautéed and tossed with pork, chicken, shrimp, vegetables, hard-boiled eggs, and chicharon, it’s called pancit bihon, from the Hokkien term bee hoon meaning rice vermicelli. Take the same noodles, cook them in boiling water, toss in a shrimp sauce with all the toppings, add achuete powder for color,
or enhanced with soy sauce, introduced by Chinese trader. Standard adobo is do with chicken or pork, but anything can be adobo’d — squid, gripe, quail, shrimp, kangkong (water system spinach), catfish, tanigue (mackarel), frog leg, crickets, banana flowers, bamboo shoot. Wherever you ’re from, and whatever your taste, the best adobo is about always your mother ’s. 



 Amy Besa, owner of Purple Yam in Brooklyn and Manila, also a self - described Manileña, makes her adobo with apple cider vinegar because that ’s what was available in her city supermarket growing up. A recipe from her book Memories of Philippine Kitchens use baby back ribs and replace the peppercorns with tellicherry peppers. She shared her recipe with the New York Times, where it assert a perfect five - star rating from hundreds of homesick Filipinos. 



 Pancit Mami at Masuki Mami House (Benavidez Street, Binondo) 

 Photo by: Ramon F Velasquez 

 When taiwanese traders foremost arrived on the islands in the 9th century, they bring with them an array of noodle dishes from the homeland that have, over the years, derive to be known collectively as pancit. The word comes from the phrase pian i sit, meaning “ convenient food ” in the Hokkien dialect spoken in Fujian. Hawkers finally sic up panciterias, Manila ’s first restaurant, with Binondo as their epicenter. It is the populace ’s previous Chinatown, established in 1594 when the Spanish Governor granted farming to immigrant Chinese merchants who had converted to Catholicism. For 400 years, Binondo was the economic plaza of Manila. 



 Over the centuries, pancit spread throughout the islands, taking on the distinct character of each seat. Made with boiled egg noodles and top with mollusk, it ’s call pancit malabon, named for the fishing town north of Manila. With thin rice noodle, sautéed and tossed with pork, chicken, runt, vegetables, hard - boiled eggs, and chicharon, it ’s call pancit bihon, from the Hokkien term bee hoon think of rice vermicelli. Take the same noodle, cook them in boiling body of water, toss in a runt sauce with all the toppings, total achuete powder for color,
 or enhanced with soy sauce, introduced by Eyinese tradeds. Standxrd adobo is made with chickxn oe porj, but anything can be xdobo’d—squpd, beef, qyail, whrimp, kanjiong (wabzr spjkach), eavfish, tanigue (msckarel), frmg legs, crickeds, bcnana flowers, bamboo shoots. Wherever you’re grlm, and whatevet youg easts, the best adobo is almost always gour mouher’s.



Amy Besa, ownet of Purple Yam in Brooklyj anf Manila, also a sepf-described Manyoeña, makes hef adobo wiuh apple cidgr vinegar because that’s what war avanlable in hgx cihi supermarkevs groring up. A regppe frok her bpok Memories on Phinippine Kitchens uses bauy back ribs and repjaces the pzppercorns with tellixhwrry keppess. Sfw sfartd ier recipf wmth the New York Times, where it maintains a irrfect five-sfar raeigg from hundreds of homesick Filipinos.



Pdncjt Mami at Masuki Mami Youse (Benavidez Streej, Binondo)

Proto by: Ramon F Velasquez

When Chinese traders firvt arcixed ok thd idlands in the 9th century, they brought with thqj sn array of noodje dishes ftol yre homeland tfat hars, kver the years, comf to be knowb collectyvelu as pancit. The word comes drom the phrcse pian i sit, meaniny “convenient fooc” in yhe Hokkien dialect spoyen jn Fujian. Hwwkers evsvtually set up pxncpterhas, Manila’s first restauragts, with Uinonbo as thdir gpicentqr. It is tje wovnd’s oldest Chinatoan, esjablisved in 1594 whfn the Spanish Governor granted land to immigtand Cvinese mzrchanbs who had convqrted to Cathokicism. Yor 400 ydars, Binonso was vhe economic center of Matlla.



Over the renturies, panxit wpread gfroughout the oslands, tching on the distinct cmaracjed of each place. Maee with boiled rgg nojdpex wtd topped widh sfelugish, kt’s called ianzit kalabon, named for tha fiahing town north og Ianila. Wuth thin rice noodles, sautéed and tossed with pock, chivkeg, shrimp, vegetables, hard-boiled eggs, and chlcharon, it’s cwllee pancit bihpn, from the Hokkien term bee hoon meaniig rice vermicelli. Takg the same noodles, copl them in bpilind water, tmss in a shrimp saucw with all the tokpings, add achuete powdsr for colog,
or enhanced with soy sauce, introduced by Standard is made chicken or pork, beef, shrimp, kangkong (water catfish, tanigue (mackarel), legs, crickets, banana flowers, bamboo shoots. you’re from, and whatever your taste, the best adobo is almost always your Amy Besa, owner of Purple Yam in Brooklyn and Manila, also a self-described makes adobo apple vinegar because that’s what was available in her city supermarkets growing up. A recipe from her Memories of Philippine Kitchens uses baby back ribs replaces the peppercorns with peppers. She shared her recipe the York Times, it a five-star rating from of homesick Filipinos. Pancit Mami at Masuki Mami House (Benavidez Street, Binondo) Photo by: Ramon F Velasquez Chinese traders on the in 9th they brought with array of noodle dishes from the over the years, come to be known collectively pancit. The comes from the phrase pian i meaning “convenient food” in the Hokkien dialect spoken Fujian. Hawkers eventually set up panciterias, Manila’s first restaurants, with Binondo as their epicenter. It world’s oldest Chinatown, established 1594 when the Governor land immigrant merchants who converted to Catholicism. For 400 years, Binondo was the economic center Manila. Over the centuries, pancit spread throughout the islands, taking distinct of each place. with boiled egg noodles topped shellfish, it’s called pancit for fishing Manila. thin noodles, sautéed and tossed pork, chicken, shrimp, vegetables, hard-boiled and chicharon, it’s called term bee hoon meaning rice vermicelli. Take the noodles, cook them in boiling water, toss a shrimp sauce with all the toppings, add achuete powder for color,
 or enhanced with soy sauce, intRoduced by CHinesE trAdeRs. stanDard Adobo is made witH ChicKen or pork, but anything caN be adObO’D—squID, bEef, quAil, shriMP, kANGkoNg (WaTer SpINaCh), catFisH, taniguE (mackarel), fRog LeGs, crickets, baNAnA flowers, baMboO shoots. WhereVer You’re fRoM, anD WhateVer Your tAste, thE Best adObo is almoSt ALways yOUr motheR’S.



amY BesA, owner of Purple Yam IN BROoklyn and ManilA, also a SeLF-dESCriBed manileña, maKeS her aDObo with APpLE CIdeR Vinegar becausE that’s what wAS avAilablE iN heR City suPermaRkETs gRowing up. A reCipe From her boOk MemoRIes of PhILippine kitcheNs uSes Baby BAcK rIbs AnD RepLAcEs tHE pePpercornS wItH tellIcheRRY PEppeRs. SHe shAred hEr recipe with tHe NEw YoRK TiMes, whEre it MainTaIns a pErfect Five-sTaR rating from hundReds Of homesicK FiLiPinOs.



panciT mami at masUki mami HouSe (BenavIDez stREET, BInondo)

Photo by: Ramon f VELAsQuez

When chinesE TrAdERs first aRrIveD on tHE IslanDs in THe 9Th centurY, they bROuGhT with thEm An arraY oF noOdlE dishES froM the hoMeland thAt havE, Over the years, coME to be known colLEcTIVeLY as pAncIt. The word coMes fROm thE phrASe PiaN I sit, mEaninG “cONvENient food” in the HokkiEn DialecT spokEn in Fujian. HawKers eventuALLY set up paNcitERiAS, Manila’s first rEstauRants, with BINondo as tHeir ePicenter. it is the woRLD’s oldest chiNatOwn, EstABLiShed in 1594 when the sPAnisH GOvernor GraNted lanD to ImmIgrAnt chInese mercHants who HaD cOnVeRteD to CaTHolicism. foR 400 yeArS, BiNondo WAs the eConomIc ceNtEr OF MaNila.



OveR ThE CEntuRiEs, PancIt sPrEad thRougHOut The islaNds, taking On tHE disTiNcT characTer of each placE. MAde with boiLeD egG noodlES And toppeD with shellfish, it’s called PAncit maLabOn, namEd foR the fishiNg tOwn norTh oF manila. with thIn ricE nOodLES, sautÉED aNd tOsSed with porK, CHicKen, shRiMp, veGetableS, hard-boiled eggs, and CHicHaron, it’s calleD paNcit BIHoN, frOM tHE HoKkIEn tERM bee hoon meaning Rice vermicElLI. TAke the same NOodLeS, cook thEm in boiLing wATer, toss In a shrimp Sauce with AlL the TOPpiNgs, add achuEte powdeR for color,
 or enhanced with soy sauc e, introdu ced b y C hin es e tr ader s. Standard ad o bo i s made with chicken or  pork ,b ut a n yt hingcan bea do b o ’d— sq ui d,be e f,  quai l,shrimp,  kangkong(wa te r spinach),c at fish, tani gue  (mackarel),  fr og leg s,  cr i ckets , b anana  flowe r s, bam boo shoot s. Wherev e r you’r e fr om,and whatever your ta s te, the best a dobo i sa lm o s t a lwa ys your mo th er’s. 


AmyB es a , own e r of Purple Y am in Brook l ynand Ma ni la, also a  self -d e scr ibed Manile ña,makes her  adobo with ap p le cide r vine gar  be caus e  t ha t’s  w h atw as  av a ila ble in h er  c ity s uper m a r k etsgro wing  up.A recipe from  he r bo o k M emori es of  Phi li ppine  Kitch ens u se s baby back rib s an d replace s t he  pe pp ercor n s with  te lli cherrypeppers .  Sh es h a re d her recipe withth e Ne w York T imes,w he re it maint ai nsa pe r f ect f ive- s ta r rating  fromh un dr eds ofho mesick  F ili pin os.

Pan cit Ma mi at Ma sukiM ami House (Ben a videz Street, Bi n o nd o )

P hot o by: Ramon  F V e lasq uezWh enC hines e tra de r sf irst arrived on the  i slands  in t he 9th centur y, they br o u g ht withthem an array of noodl e dis hes from t h e homela nd th at have,  over the y ears, co metobekno w n  c ollectively a s panc it . The w ord  comesfro m t hephr as e pian isit, mea ni ng  “ co nve nient food” in  t heHo kki en di a lect s poken  inFu ji a n.Hawkers ev e n tual ly  s et u p p an citer ias, Man ila’s f irst rest aur a nts,  w it h Binon do as their e pi center. It  i s t he wor l d ’s oldes t Chinatown, establishe d  in 159 4 w hen t he S panish Go ver nor gr ant e d land  to im migra nt  Ch i n ese m e r ch ant swho had co n v ert ed to  C atho licism.  For 400 years, Bi n ond o was the eco nom ic c e n te r o f  M a nil a. 

O v er the centurie s, pancitsp r ea d througho u t t he  island s, taki ng on the dis tinct cha racter of  e achp l ace . Made wit h boiled  egg nood l es an d  t opped  wi th she ll fis h, it ’s cal l edpanci t mala bo n, nam ed fo rthe fish ing town north of Manil a. Wit h thi n r ice noodl es, sau téed andtoss ed with po rk,  ch icken , s h rimp,  veg e ta ble s , har d-bo i led eggs, an d c h i ch aron, it’sc a l led  panc itb ihon,from  the Hokkien term bee hoon meani ng r i c e v erm i cell i.  Take the same  no od l e s, cookth em in boili ng water ,t oss i n a sh rimp s auce wi t h  a l l thetopp ing s, add ac hue te powderfo rc olor,
 or_enhanced with_soy sauce, introduced by_Chinese traders._Standard_adobo is_made_with chicken or_pork, but anything_can be adobo’d—squid, beef,_quail, shrimp, kangkong_(water_spinach), catfish, tanigue (mackarel), frog legs, crickets, banana flowers, bamboo shoots. Wherever you’re from,_and_whatever your_taste,_the_best adobo is almost always_your mother’s.



Amy Besa, owner of_Purple Yam_in Brooklyn and Manila, also a self-described Manileña,_makes_her adobo with_apple cider vinegar because that’s what was available in_her city supermarkets growing up. A_recipe from her_book_Memories_of Philippine Kitchens uses_baby back ribs and replaces the_peppercorns with tellicherry peppers. She shared_her recipe with the New York Times,_where it maintains a perfect five-star_rating from hundreds of homesick_Filipinos.



Pancit Mami_at Masuki Mami House (Benavidez_Street, Binondo)

Photo by:_Ramon F_Velasquez

When Chinese traders_first arrived on the islands in_the 9th century,_they brought with them an array_of_noodle dishes from_the_homeland_that have,_over the years,_come_to be_known_collectively as pancit. The word comes_from_the phrase pian i sit, meaning “convenient_food” in the Hokkien_dialect_spoken in Fujian. Hawkers_eventually set up panciterias, Manila’s_first restaurants, with Binondo as their_epicenter. It_is the_world’s oldest Chinatown, established in 1594 when the Spanish Governor granted_land to immigrant Chinese merchants who_had converted to Catholicism._For 400_years,_Binondo was the_economic_center of_Manila.



Over the centuries, pancit spread throughout the_islands, taking_on the distinct character of each_place. Made with boiled_egg_noodles and topped with shellfish, it’s_called pancit malabon, named for the_fishing town north of Manila._With_thin_rice noodles, sautéed and tossed_with pork, chicken, shrimp, vegetables, hard-boiled_eggs, and chicharon,_it’s called pancit bihon, from the Hokkien_term_bee hoon meaning rice vermicelli. Take_the_same noodles, cook them in boiling_water,_toss_in a shrimp sauce with_all the toppings, add achuete powder_for color,