ADOBOLOCO: THE ORIGINAL CONCEPT

In the beginning of 2009 we lived in Bend, Oregon I created a blog called Adoboloco.com to share and post different Adobo recipes from around the world. I had to cook my own all the time since there were no Filipino/Asian stores or restaurants in Bend Oregon. People seemed to really like the fact that they could find these recipes in one place.

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.

Unfortunately I couldn’t get the flavors right in the pre mixed form that would be shelf stable. So I scrapped the product idea and kept developing other adobo recipes and sharing them on the blog.

In 2010 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.