3 Famous Adobo Recipes Joshua Weissman vs Panlasang Pinoy vs Geoffrey Zakarian with Abi Marquez

Adobo is a classic Filipino dish that is on every recipe book ever written about the Philippines. It’s simple to prepare as it only uses a few ingredients, and it keeps well even when stored for days. Abi Marquez is back in the kitchen to try three adobo recipes made famous on YouTube by both Filipino and non-Filipino Cooks: Joshua Weissman, Vanjo Merano (Panlasang Pinoy), and the controversial Geoffrey Zakarian (Food Network). Which one do you think will be the best? We’ll let the judges decide!

Videos from:
Joshua Weissman
Geoffrey Zakarian
Vanjo Merano (Panlasang Pinoy)

Abi Marquez:

Jump to:
(0:00) Intro
(1:24) Joshua Weissman
(2:57) Geoffrey Zakarian
(4:31) Panlasang Pinoy
(5:42) The Verdict
(7:35) Outro
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Social Media:

[trollinggaming]

Weissman's Adobo honors the basic Adobo and puts twists on it that are still within the Asian standards. Panlasang Pinoy fron the channel name itself does the Adobo that us Filipinos can relate to.
Zakarian's Adobo is the most foreignized version of Adobo. Habanero? Lemon? Fresh herbs? Those ingredients should NOT be in Adobo.

It's still amazing that our humble Adobo is everywhere in the internet, even those famous chefs have their own version. Whether they adhere to the basics or putting their own twists as to make it unique, Adobo is just DELICIOUS!!!!

[Hedisaurus]

The thing about Joshua Weismann is that regardless if he adds a slight twist to his food, he still brings a lot of respect to any asian cuisine. In fact, that is his strongest suite.

[bilogskii]

As a Filipino I'm not even ashamed that I use Joshua's recipe out of all the others. His adobo is just the best for me.

[Franzjune]

I've been watching Joshua Weissman as well and I love his version more since it very much reminds me of how we cook adobo at home.

[ericspycat]

Some say that humba is just a Visayan version of adobo, but there are actually different humba versions. Some use tausi, some don't. One version in Leyte even uses tablea. I hope FEATR will do a feature on humba.

[gretaandbrent]

As long as the dish retains the flavors of garlic, soy sauce, vinegar, peppercorn and bay leaves, I'm down with how ever you cook it ~❤️Greta

[bubbled]

Joshua's adobo is the same way my kapampangan grandma does her adobo. 🥺💖

[moshedimawalaadormeo]

The difference between Weissman's adobo and Zakarian's adobo are the collection of ingredients used. Weisman's adobo's ingredients were available before trade globalization happened in the Philippines. There was a a time we used sweet soy sauce (kecap manis) that came from the Barter Trade area in Zamboanga (this was during the early 80s).

[lewspaceph]

I think the reason Panlasang Pinoy's version didn't get the approval is because it is the most common way or ordinary way to cook adobo. Foreigners may give more nods to his version while our taste buds craves for something "unique".... maybe not as unique as the second adobo ^_^

[ongtangcofamily]

I just love Abi's accent. It's never pretentious.

[jeffersonchua]

The other adobo that would have been fun to recreate was Tasting History’s adobo taken from the Spanish archives!

[dennissanvicente]

Johua W absolutely loves adobo! He got the best flavors in his different steps; balanced ingredient (nice sublime touch w/ palm sugar & the dark soy for color) combination in his marinade, crucial - he browned the chicken first to get that flavorful fond at the bottom of the pan before slowly braising it in the adobo marinade. He respected the classic adobo recipe and got the best results.

[jcgraquino]

At the end of the day, ang mahalaga ay masarap 😋

[martygalang]

I’m Filipino and love to cook. Joshua’s adobo is my go to these days. It’s just an evolved version to me. I also add a dash of balsamic.

[Withjoyfulsenescence]

As a Filipino, the most famous adobo is the one you grew up eating and loving 🥰🤤

[glitterstar]

i think visual wise and simplicity, Panlasang Pinoy's adobo nails it, ,

[louu.crossing]

My mom's version(my favorite) is adobo sa puti. Just the usual ingredients but without the soysauce and no sabaw, just tender meat, peppercorns and lots of crunchy/soft garlic. It's perfect pag may ganap like picnic or swimming because it won't spoil. And the longer it sits on the countertop, the better it taste!

[friendlyuserunknown]

Joshua Weismann cooked a modern style adobo (modern/personalized adobo)
Panlasang Pinoy cooked an almost classic Adobo so for me both of them got it perfect.

Note: even me when i cooked adobo i marinate the chicken or pork for atleast 3 hrs. You'll see the result when you cook the dish you will notice even the pork or chicken alone without the sauce still has a strong flavour.

[DarkRze]

It's not controversial because of the ingredients used; it's controversial because he called it TRADITIONAL adobo

[leechrec]

I personally prefer the version with no searing step. Long low and slow reduction and caramelization of the meat, tender as if it were confited. There is something really really good about it when done the traditional and original way.