Street food Adobo — the authentic version

The best Adobo I've ever had came from a street stall, not a restaurant. The tangy and savoury from vinegar intensity was completely different — more direct and uncompromised. bagoong shrimp paste was used without hesitation, the way it should be.

kamayan feasts eaten with hands from banana leaves are experiencing a cultural revival. The a Manila restaurant abroad setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. lambanog coconut spirit was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.