Our home cooks share their takes on classic Filipino Adobo, Humba, and Asado | Potluck

Adobo is a quintessential Filipino dish, thought to have originated during the Spanish colonial era. It showcases the unique blend of indigenous and Spanish culinary influences, with its tangy, savory flavors derived from vinegar and soy sauce. Traditionally made with chicken or pork, adobo is often served with rice and is a staple in Filipino households. Today, variations abound, with some regions adding coconut milk or hard-boiled eggs, reflecting local tastes and ingredients.

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Humba is a beloved dish from the Philippines, often enjoyed during special occasions and family gatherings. It reflects the rich culinary heritage of Filipino cuisine, combining sweet, savory, and tangy flavors that create a comforting meal. While traditionally made with pork belly, modern variations may include different cuts of meat or even vegetarian options, showcasing its adaptability and popularity.

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Asado is a traditional Uruguayan barbecue that dates back to the gaucho culture of the 19th century, symbolizing communal gatherings and family bonds. This cooking method celebrates the quality of local meats and the art of grilling, often accompanied by friends and family. Today, asado is a cherished ritual not just in Uruguay but across South America, with variations in different countries reflecting local flavors and customs.

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