WE MAKE HAWAIIAN HOT SAUCES ON THE ISLAND OF MAUI
Adoboloco all started from my love of Chicken and Pork Adobo, easily one of my favorite meals. My mom showed me how to cook it when I was about 12. She learned it from a Filipino family friend here in Kihei, Maui. She grew up cooking Vinha d’Alhos ( Portuguese Pickled Pork ) which is very similar to the Filipino style Adobo everyone is use to in Hawaii.
Adoboloco sprouted from a homeschooling garden project in Maui. Now the business involves the whole Parsons family and is being used as a teaching platform for their children’s education. Adoboloco partners with small local farms to source the fresh ingredients for their unique and delicious sauces.
Then I had an idea about creating some products under the Adoboloco name. I trademarked it in 2010, then started with the first concept of creating a traditional sauce. The best adobo is pretty easy to cook but it takes awhile to really master the flavor balance. So I originally wanted to create a true Adobo (Filipino Style) sauce that someone could use for a quick adobo meal. Just cut up your choice of protein or vegetables, throw in the pan, pour on the sauce and have a tasty meal in minutes.
In 2011 my wife, kids and I started a garden as part of their home schooling program. We planted a bunch of Jalapeño peppers. They grew so well we didn’t know what to do with all the ripe peppers and I didn’t want them to go to waste so I created a sauce with them. I had no idea that it would work but it did. Family and friends would come over and I would have it on the table with meals in an old shoyu bottle. They liked it so much that they requested their own bottles. I started making larger and larger batches and couldn’t keep up with the requests. At that point I knew it was time to go bigger. Now my immediate family is addicted to it along with my extended family and friends. Seriously one bottle will be drained by the end of a meal sometimes.