Meet Eric: Born and raised in the bay area, however I spent a good amount of my childhood in Hawaii. My passion for cooking and eating started at a young age. I was introduced to cooking by my grandfather and parents. Growing up in a household with two working parents, I had to learn independence at a young age and it began with cooking. When my mom wasn't working she was showing me around the kitchen. Something that began as a responsibility soon turned into a curiosity, slowly turned into my hobby and is now my passion. It has been great to portray my style of cooking through pop-up dinners which I recently began hosting. It has allowed me to share my style of cooking which is a blend of my culture, travels, upbringing and experiences.
Currently In: Emeryville, CA
Eric's Instagram: @epascual379
What Inspires You to Make Adobo?
Adobo is a dish that my parents and grandparents would cook for me when I was young. It was part of my childhood, teens, and its something I learned to cook as young adult.
What Makes Your Adobo Special?
My adobo recipe represents what I look for in an adobo, a good balance of flavor (sourness/saltiness), with a hint of sweetness from the honey, and bite or extra kick from the garlic and ginger. The baby back ribs are dry-rubbed with a homemade blend or spices and seasonings, then slow-cooked in beer for 2 1/2 to 3 hours. I use a glaze made with garlic, ginger, soy sauce, vinegar, pepper, corn starch, and honey. The wings are marinated for 6 hours then oven-baked . I then finish it off with the adobo glaze and parmesan cheese.
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| At Grandma's 100th birthday in Hawaii |
Special Memory About Filipino Food:
I remember family gatherings in my relatives home in Hawaii with a roasted pig, an abundance of Filipino dishes, and everyone enjoying each others company. Nothing beats being in the company of your loved ones along with countless trays of amazing food. I always looked forward to these types of events.
Tasty Tidbit: Eric hosts AND cooks pop-up dinners in the Bay Area showcasing his culture and culinary skill! Check out his Instagram for updates!
Now here is Eric's take on an adobo quesadilla!
"Chicken thighs cooked in my adobo glaze, cheddar and pepper jack cheese, and caramelized onions stuffed in a tomato tortilla. Topped with sour cream diced onions, and sliced peppers."
Would you like to be a part of Project:Adobo?
I attended one of Eric's pop up dinners. The food was amazing. The garlic parmesan adobo pork ribs and chicken wings were phenomenal. And Eric and the other cook (sorry,didn't catch his name) were welcoming, friendly and efficient. I am looking forward to his next event.
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