Maricel's Kusina

Adobo, pancit and flan, the way my lola made them on Sundays.

My storyIt started with forty plates of adobo

My methodLow heat, long time

This weekChicken adobo

My story

I came to Muscat as a nurse. During the hardest months of the pandemic I cooked adobo for kababayans who had lost their jobs: forty plates on the first day. People never forgot it, and when things got better they started ordering.

1

How I cook

Adobo is patience: low heat, a long time, and the vinegar never stirred until it boils. That is what my lola taught me.

2

My signature dish

Pancit is for birthdays: long noodles for a long life. I make a big tray for every celebration.

3

Maricel's Kusina

My story

My method

On the menu