For the Love of Adobo
Mark CorbynFrom a co-founder of The Adobros supper club: a love (news)letter to adobo, Filipino food and culture - told through essays, recipes, reviews and more
| Platform |  | Pricing | Only free issues |
|---|---|---|---|
| Publishes | Monthly | Issues | 16 |
| Subscribers | Read | theadobros.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Knowing Filipino Food: Lugaw
What’s your go-to food when you’ve been laid low by an illness, or are hunkering indoors away from the chill winter weather? I only ask, because for much of January I was suffering and oh-so-slowly recovering from either sinusitis or a rath...
A Filipino Culinary Alphabet, Part 3
You can find Part 1 here, and Part 2 here
A Filipino Culinary Alphabet, Part 2
You can find Part 1 here
The Lechon Exemption
##### This essay is free for all, but the recipe at the end is available ~~just for paid subscribers~~
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Authors
The writers behind this newsletter.
Mark Corbyn is an English-Filipino chef and writer based in London, cooking up Filipino food for his wife, daughter and dog, as well as the paying public as a co-founder of The Adobros supper club
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