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Rich, succulent, flavorful, and tender, Filipino adobo is a classic and comforting dish. Inspired by a friend and former colleague, and ChefSteps old school “family meals,” Nick Gavin wanted to dive into the components that make adobo so special and delicious. This recipe isn’t about finding the best or right way to make adobo. As the saying goes, if it ain’t broke, don’t fix it. Instead, Nick wanted to explore what makes adobo tick—so he set up a few different development trials in the test kitchen to experiment with different vinegars (the essential base of adobo), discover the difference marinating makes (or doesn’t), and which cooking method might yield the most tender results. The recipe and tips below—plus a special alternative sauce—are the culmination of Nick’s R&amp;D. Step into our kitchen and let’s make some delicious adobo together!