Monday, May 7, 2012
Then my Pakil, Laguna summers in my high school years raised the ante of my Afritada appreciation when I tasted their version cooked in wood fire giving it that smoky tang. As time passed, my Afritada cooking bordered on the simple and never learned how to execute the Pakil version. It was only when I checked on some Food Magazine recipe on Chicken Afritada ala Laguna. I never thought that simply adding vinegar will turn the tables around making it almost closer but not quite that Laguna-style that I’ve been longing to duplicate. It must be the wood-fire.