The Philippines boasts a rich culinary heritage, celebrated for dishes like adobo, lechon, halo-halo ... The name alone conjures images of flickering TV screens and nostalgic 80s vibes. But this isn’t ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...

Although some dishes riff on Australian cafe classics, Taguan doesn’t completely buck tradition. Chicken or pork adobo – using the recipe of Baquiran’s late father – is the menu’s centrepiece. Served ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination ...

In the mid-1980s, I lived in the Republic of the Philippines and there I learned how to make the Filipino national dish, ...

Ever wonder how Chipotle manages to prepare the perfect barbacoa? Here is how they ensure that each bite is as tender as the ...

Editor’s note: Sign up for Unlocking the World, CNN Travel’s weekly newsletter. Get news about destinations, plus the latest in aviation, food and drink, and where to stay. It is, admittedly ...

20 ridiculed inventions that went on to change the world What the world wants to do for a living: Fascinating map shows how being a pilot is the globe's number one dream job, while 'YouTuber' and ...

Some entrées taste better a day or two after they've been cooked, and the Filipino dish chicken adobo is one of them ... The chicken -- or, at other times, pork or a mixture of both -- is ...