Spanish and Mexican Influence

            Spanish and Mexican influence is shown by the adobo dish but with regional variation. Combination of pork and chicken is staved in a mixture of, bay leaf, vinegar, peppercorn and garlic over a slow fire. Some vegetable and seafood are also cooked adobo style. Lechon, pig roasted on a spit is a fiesta favorite. Lumpia ubod (heart of palm) is an llonggo spring roll in a soft, crepe-like wrapper stuffed with fresh ubod as its main ingredient. Another regional dish is laing, a southern specialty of taro leaves simmered in coconut milk and chopped shrimp.