Discover a selection of fascinating dishes from the Galleon Trade era at the Corniche restaurant at Diamond Hotel Philippines from June 26 to July 7, 2024 as prepared by featured chef and culinary heritage advocate Chef Christopher Carangian.
Take a journey to the past and enjoy featured specialties steeped in culinary culture from the era of the Galleon Trade. From the year 1529 is the Potaje de Adobado de Gallina, a chicken dish inspired by the Pipian which originated in Mexico. Then in 1613, the Adobo de los Naturales came about which is currently known as dry adobo and is made from a combination of pork and chicken. Another dish to be highlighted is the Quilauin from 1794, the first Filipino food seen by Antonio Pigafetta and referred to as the First Adobo.
