BEST ADOBO - 2005
Lamb Adobo at Los Sombreros
Food critics are a nasty lot. They love to scrap, backstabbing each other until the meanest of them stands supreme, like the king of the hill in the children's game of the same name. Of course, our Stephen Lemons is the Blackbeard of Culinary Criticism, always ready to raise the Jolly Roger and let blast a flow of invective at his Lilliputian rivals. Are they ever in agreement on anything? Believe it or not, there is perhaps one meal they could all break bread over, and sing the praises of: Los Sombreros' lamb adobo, wherein a shank of lamb sits drowning in a bowl of dark brown adobo sauce -- a mélange of ground chiles that's both spicy and savory at the same time. The lamb is so tender, it begins to "baaa" whenever you stick a knife in it, and we've seen our otherwise proud Mr. Lemons cleaning that bone and drinking down the last remnants of that magical souplike sauce. But just when you thought a gustatory truce was at hand, our Terror of the Dining Table slices his culinary opponents into sausages with his razor-sharp cutlass, and raises their heads high on the yardarm. As Lemons escapes over their decimated bodies with the leftover adobo, we can even hear him singing, "Yo ho! Yo ho! A pirate's life for me!"