ANGELES CITY – The rich flavors and stories behind one of the Philippines’ most beloved dishes took center stage during “Ing Kwentung Adobo-Arobu,” a cultural culinary event held at the Culinarium of Museo ning Angeles.
Kapampangan culinary icon Chef Claude Tayag led the session, presenting various interpretations of adobo—a dish deeply embedded in Filipino identity. The event was not only a cooking demonstration but also a storytelling platform, where Chef Tayag shared personal insights and reflections drawn from his extensive work on Filipino cuisine.
Joining him was fellow renowned chef Sau del Rosario, adding his own perspective to the culinary dialogue. Their exchange highlighted the diverse regional styles and evolution of adobo, particularly the Kapampangan version, often referred to as arobu—a localized take that features unique flavor profiles and techniques.
The event served as a celebration of food as both cultural expression and historical narrative. Through their discussions, the chefs underscored how dishes like adobo are more than meals—they are vessels of tradition, family, and Filipino resilience.
Organized by the Kuliat Foundation and the Hann Foundation, the gathering drew local chefs, food lovers, and cultural enthusiasts. It also received full support from Angeles City Mayor Carmelo “Jon” Lazatin II, who has been a strong advocate for promoting local heritage and Kapampangan pride.
According to organizers, “Ing Kwentung Adobo-Arobu” aims to inspire younger generations to reconnect with traditional Filipino cooking and explore the stories behind each dish. The event also emphasized the importance of culinary arts in preserving and promoting local culture.
The Museo ning Angeles continues to be a vital venue for cultural engagement in Pampanga, offering spaces like the Culinarium where food and history blend seamlessly—one flavorful story at a time.
