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Manila Bulletin devider Lifestyle devider Food devider A love letter to adobo in every bite

A love letter to adobo in every bite

Chef Nancy Reyes-Lumen's new book celebrates the many flavors—and faces—of Filipino adobo with US poultry twist

Published Jun 3, 2025 10:32 pm
One of the most beautiful cookbooks I’ve ever held was launched recently by a dear friend who comes from a family known all over the country for championing Filipino food.
Long nicknamed Adobo Queen for championing the most loved Pinoy dish, Chef Nancy Reyes-Lumen teamed up with the US Department of Agriculture’s Foreign Agricultural Service in Manila, the USA Poultry and Egg Export Council, and the United Soybean Board for the fulfillment of a project that took years in the making.
All those years of tireless research took her to far-flung islands and barrios where she traced the local versions of adobo to their very roots. All that time, she was supported by friends and the Reyes family, the clan behind the famous Aristocrat restaurant and Mama Sita’s mixes.
No wrong or right adobo
Nancy opens the book with a strong statement: “There is no wrong or right adobo. Adobo isn’t about right or wrong – it’s about heart, patience, and flavor. Use your hands, trust your taste, and let time do its work,” she said. “With premium quality US poultry, your adobo can be rich, meaty, and proudly yours. Own your recipe, cook it slow, and let the love simmer through.”
There are as many adobo recipes as there are cooks. Some like spicy adobo with chili peppers, others prefer theirs with a touch of sweetness.

From the Philippines’ 7,000 islands emerge regional preferences dictated by geography and religious practices.
The cookbook, with photographs by Christian Toledo and Pamela Shair of Houston, features dozens of adobo and sauce recipes crafted by Nancy. These recipes pay homage to traditional Filipino regional cooking styles while incorporating modern twists using US chicken, duck, and turkey products that are available in the Philippines.
“The ‘US Poultry Adobo Collection’ is a symbol of the close bond between the United States and the Philippines and our shared love for food as friends, partners, allies, and foodies,” Ambassador MaryKay Carlson said during the cookbook launch attended by chefs and representatives from the local retail, food service, and food processing sectors.
Pinoys love US Chicken
The Philippines is the seventh-largest market for US poultry products in the world and the largest in Southeast Asia. US poultry exports to the Philippines have more than tripled over the past ten years, reaching nearly P10.6 billion ($190 million) in 2024.
This increase is attributed to growth in the Philippines’ retail, food service, and food processing sectors, and strong demand driven by a young and rapidly growing population. Frozen imported chicken legs have also become popular in fast food restaurants for their affordability and convenience.
Limited copies of the book will be available to restaurateurs, importers, and other industry representatives during US poultry product promotion events. Select recipes from the cookbook, such as US Chicken Adobo Pastil and US Chicken Adobo sa Kamatis, will be posted on USAPEEC’s Facebook page. 
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