'While working in other kitchens over the years, this has always been my go-to staff meal,' she continues. Aside from the staple ingredients, she adds in coconut milk, onions and sugar 'to really amplify the flavor' in her version of the dish. 'While lumpia Shanghai may have been the first Filipino food that my mother served me, chicken adobo was the first Filipino dish that she taught me how to cook,' says Filipino American chef Leah Cohen. 'It’s a symbol and expression of Filipino pride that varies from region to region, family to family, palate to palate.' 'After evolving throughout the centuries, this iconic dish is now enjoyed worldwide,' Google wrote in its explanation of the Doodle, which was illustrated by artist Anthony Irwin. Some prefer to add chicken or pork, while others use seafood like squid, or vegetables like water spinach or green beans. Some regions leave out the soy sauce, while others add in coconut milk for creaminess.

In the Philippines, adobo is considered the unofficial national dish, taking many forms across the country, but the base ingredients for the stew are typically the same: vinegar, soy sauce, garlic, black pepper and bay leaves, along with some kind of marinated meat or vegetables.

Many other countries have their own take on the cooking method. In Mexico, adobo refers to a smoky, chile-based sauce, whereas in Puerto Rico, it refers to a seasoned salt that's rubbed onto meats and seafood. (Anthony Irwin / Google)Īdobo means 'vinegar-braised' in English, and is derived from the Spanish word 'adobar,' which means 'to pickle' or 'to marinade.' The name was given to the dish by colonial-era Spaniards in the Philippines, though the adobo cooking method that's native to Spanish and Portuguese cuisine has little to do with that of the Philippines, other than that it involves cooking food in a vinegar-based sauce. Google's Doodle dedicated to Filipino adobo.

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