In his book, Linamnam: Eating one's way across the Philippines, Claude Tayag singled out Aboy's squid fat adobo as he featutred this restaurant. To quote a few lines, "But what literally bowled us over during our last visit was the adobong taba ng pusit. Using broad bodied squid, or cuttlefish (pusit-lumot), its taba or fat is carefully squeezed out and then sauteed adobo style. The flavor is so intense, yet so simple and familiar. Nakakakilig sa linamnam."
It was the last line that got me and when i had my chance a few weeks ago to be in Bacolod City and our "eatinerary" included Aboy's, I personally joined into the order fracas (they were turo-turo style) in case this adobong taba ng pusit might be forgotten. And we all surely enjoyed it and we all felt the gastronomic "kilig" Claude Tayag might have felt that time.he was right at "it was so intense, yet simple and familiar." I mean how many ways can you cook squid adobo, how many times have you tried it, how many ways it can presented, yet there was something into it that it makes every spoonful (with rice of course) a bite of heaven and yearn for more.