By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
If I never thought I could be tempted with ideas of a cotton candy-fragranced infant, I also never would have thought I could be so charmed by a lunatic assembly of pochero, sounding entirely offbeat with pork, beef or chicken sautéed in tomato sauce alongside Spanish sausage, bananas, potatoes and cabbage. But bliss -- I love this wild ride of flavors and textures so much that I'm not even embarrassed to be writing so dramatically about it.
Mom has zeroed in on pancit, a more approachable dish of bihon (skinny, soft white noodles) tossed with a confetti of moist pork, bay shrimp, carrots and peppers made dazzling with a spritz of Filipino lime (the fruit is colored deep orange inside). We alternate bites of the mellow dish with crispy lumpiang Shanghai, a dozen petite egg rolls stuffed with spicy sausage, and sips of fresh strawberry milkshake.
I offer a spring roll to the baby -- a French friend of mine uses biscotti as a pacifier for her infant, so why not? -- but the girl is sleepy now and nestles down into her mother's bosom for a nap. It's time for Mom and me to go, we agree, though there's room in our bellies for another bite of chicken adobo, poultry in a lush marinade of soy sauce, vinegar and garlic. It's a simple sauce, but so thrilling.
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New adobo smell. Now if a manufacturer could package that . . .