Adobo is the bomb of all Filipino dishes and the baby is adobo flakes! For the benefit of my foreign readers, Adobo is chicken and/or pork braised well in garlic, vinegar, oil and soy sauce... all cooked until dry. In the case of adobo flakes, the meat is shredded and fried to its' crispiest state. For every Filipino restaurant and bars, Adobo flakes is the best seller.
Most Filipino housewives cook adobo. I learned how to cook really good adobo as a teenager when I realized that my mom's adobo is the best. I've tried my friends' mom's adobo... they're also good but nothing compares with my mom's own adobo recipe... and I'm not just patronizing my mom! She taught me how to braise the meat well. The food preparation is easy but there are techniques that she taught me that I'd rather keep to myself till I have a baby girl to raise and pass on to the family secret. In the case of adobo flakes from restaurants however, I rarely appreciate eating it unless it's exceptional... enough to make me crave for it.
In the area where i live in the Philippines, the best adobo flakes is at Capone's Bistro located on the 2nd floor of A-venue, Makati Avenue, Makati City. It's absolutely heaven every single time i fulfill my gastronomical desires on one bowl of adobo flakes with matching vinegar and Knorr seasoning for my taste buds to play with. For most of the time, I really don't need the vinegar and/or Knorr seasoning because the Adobo Flakes alone tastes way too good!
Adobo flakes is the shredded crispy adobo on top of a bowl of rice... sometimes topped with a sunny-side up egg. In my case, I cast away the egg... I can enjoy eggs with other Pinoy dishes but with adobo flakes, I just need it with rice!