The word adobo may bring to mind Spanish cuisine; however, while the word is Spanish, the cooking method is decidedly Filipino. As in most warm climates, early people in the Philippines looked for methods of preserving their food, choosing to stew meats in vinegar to aid them in lasting longer. When the Spanish colonized the area in the late 16th and early 17th centuries, they termed the process adobo, similar to their process of marinating or seasoning meats. Today, the indigenous process remains popular in the Philippines and refers to meat, seafood and vegetables marinated and stewed in a sauce of vinegar, soy sauce (a hint at the Chinese influences) and garlic. The Filipino comfort food is typically made with chicken; chicken adobo, or adobong manok, is the unofficial national food of the country. Pork (adobong baboy) is also popular. Traditional seasonings include bay leaves and black peppercorns. The cooking process leaves the meat flavorful, tender and tangy, accompanied by fluffy white rice. Through the years, variations increased in popularity. The basic staples — vinegar (either coconut, rice or cane), soy sauce, garlic — must remain to be considered adobo, but from there the recipe may be adapted to unique taste preferences. Some people prefer to fry the meat post-stewing to add a crispy texture to the dish. Coconut milk mellows the sauce, while incorporating sugar and honey adds a teriyaki-like sweetness to the marinade. Ginger and onion may be added to the common seasoning mix of bay leaves and black peppercorns, and fruits such as pineapple, banana and mango sometimes garnish the dish. Regional variations of the dish high in protein, iron and Vitamin A also exist. In Cavite, mashed pork liver substitutes for chicken or pork. In Batangas, annatto seasoning is added, giving the dish an orange hue. Cooks in Laguna include turmeric, while the south popularized the coconut milk version. Visitors to the Philippines should be sure to sample all the varieties of adobo available. After starting with chicken, consider these other options: adobong baka, prepared with beef; adobong pugô, with quail; adobong hipon, the shrimp version; or adobong labong, with bamboo shoots. More adventurous eaters may order adobong sawâ, palakâ or kamaru. Not for the faint of heart, these preparations use snake, frog and crickets.
American Airlines Mobile ID creates a more seamless, touchless travel experience for American Airlines customers with TSA PreCheck. Recently started at Dallas Fort Worth International Airport, AAdvantage members with PreCheck can use Mobile ID at selected checkpoints to verify their identity. AA plans to deploy the technology at Miami (MIA), Phoenix (PHX), Washington, D.C. (DCA) and more later this year.
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First opened in 1742 by George William Wilton, a seller of oysters, shrimp and cockles near Haymarket in London, Wiltons continued drawing diners with its delicious food for more than two centuries. This summer, Wiltons celebrates its 280th birthday and its place as one of London’s most beloved fine-dining establishments with a unique dining experience.
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Recently, more than 345 million people globally watched OMNIYAT light up the sky for the launch of AVA at Palm Jumeirah, Dorchester Collection, Dubai thanks to more than 500 drones. Now, OMNIYAT will once again illuminate the sky with one light to signify the groundbreaking of AVA at Palm Jumeirah Dorchester Collection, Dubai.
Through Aug. 31, guests who stay at Château du Sureau for four nights receive the fifth night free. The extra day allows for more time to enjoy the outdoors and embark on nature-themed adventures such as rock climbing in Sierra National Forest with South Yosemite Mountain guides and renting a boat to explore Bass Lake.
Global business travel is making its way back, even as the pandemic and other world events continue to challenge its return. In a recent poll from the Global Business Travel Association, more than four in five respondents (86 percent) from across the industry said they feel more optimistic than they did at the beginning of the year. Business travel bookings, the need to travel to do business and employee willingness to travel are all on the rise.
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