Joanna Marie O. Santos
August 27, 2021

Sinigang and adobo offer endless possibilities. No wonder there is a never-ending debate between the two dishes as the “national dish” in the Philippines. One thing's for sure, we love them both!

Sinigang and Adobo has recently been a trending topic on social media. Sinigang is rated as the world’s best vegetable soup by international food database Taste Atlas; and Adobo as the Department of Trade and Industry plans to standardize its recipe for overseas promotions. And to make the battle of the authentic Filipino dishes more interesting, Adobo also made it to the Taste Atlas as one of the top 100 popular dishes in the world last 2019.

When talking about Filipino food, adobo and sinigang undoubtedly dominate the conversation. Nothing beats the feeling of going home after a long tiring day at work or at school and having adobo or sinigang on the dining table.

Both of these dishes evolved into so many variations. Imagine having more than 7,000 islands in the Philippines that could probably have their own version of adobo and sinigang. But the never-ending debate of which one is better continues.

  Adobo Fever!  

It is said that the word adobo comes from the Spanish word “adobar” which literally means “to marinate”. Historically, it meant a type of picking sauce made with vinegar or wine, olives and spices. Adobo is believed to be truly a Filipino dish and not introduced by the Spanish colonizers. Early Filipino families already follow the cooking process of stewing meat in vinegar. The Spaniards coined the term Adobo because it resembles the way and manner they marinate.

The basic Adobo recipe is made up of meat (can be chicken, pork, beef or even fish) with spices such as vinegar, soy sauce, salt and pepper, and some herbs. It became famous because it’s easy to prepare and its ingredients can be found anywhere. Adobo has a balance of flavors –salt, sweet, spicy and garlicky. No doubt it matches the uniqueness of the Filipino and reflects the diversity of our culture.

  Sinigang Madness!  

Meanwhile, there is sinigang. What’s more comforting than a bowl of hot soup shared with your family? And remember when Liza Soberano tweeted about how much of a Filipino she is because she loooooves sinigang?

Sinigang is a Filipino sour soup that will soothe your nerves and rouse your senses on your very first sip. It has been called “sinigang” because it was a translation to the English word “stew” –true enough with its method of cooking.

This hearty dish is usually prepared with a souring agent like tamarind then with meat like pork, beef, chicken, fish, and prawns. It is also packed with a variety of vegetables; kangkong, taro, okra, string beans, green chilies, tomatoes and eggplant. The dish had evolved through time into many forms where souring agents were changed to fruits like calamansi, guava, raw mango, kamias and even santol.

Filipinos also consider this dish as a welcome meal to the visitors as it is prepared with various flavors that anyone would surely love and will embark a memorable taste in them. Surely, Filipinos may have come up with different twists and sinigang recipes to make it more exciting and special. We never run out of ideas, do we?

  The Verdict  

Both-- and there’s nothing wrong with that!

At the end of the day, these dishes both represent the Philippine cultural identity through culinary diversity. The surest consensus that people can give you is also how either of them capture the comforting feeling of home. Don’t hesitate to serve both, they both deserve a gold medal.

  Sources: Rappler, PhilStar, Executive Gourmet, The Spruce Eats, Sagisag Image sources:Â Eiliv Aceron of PexelsÂ