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Even if you’re not Filipino, a comforting bowl of Chicken Adobo at Guerrilla Street Food will make you think of home. Chicken thighs are braised in a fragrant blend of cider vinegar, soy sauce, garlic, black peppercorns and bay leaves until meltingly tender. The kitchen crew then spoons it over a simple bed of jasmine rice, which soaks up the rich sauce. Every culture has its version of chicken and rice, and this just might be the best one.
This article appears in December 2015.
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Meera began working at Sauce in 2008 and is responsible for the design of Sauce Magazine. She has a masters in journalism with an emphasis in magazine design from Mizzou and she has a habit of hoarding... More by Meera Nagarajan
