I haven't read through the whole article by Robyn Eckhardt but it looks pretty extensive coverage including recipes. I wonder how the recipe testers of Saveur reacted to bagoong.
I think the article fails to mention the regional varieties of Adobo. Being from the south, I was raised on "wet" adobo or adubaw. But growing up in Manila, I enjoyed "dry" adobo, specially pork.
