Conejo en Adobo (Rabbit in Red Chilli Adobo)

History & Origin

Rabbit was one of the most important game animals in the pre-Hispanic Mesoamerican diet. The Aztecs and other cultures of the central highlands consumed it frequently, preparing it with roasting and stewing techniques. With the arrival of the Spanish, rabbit continued to be prized and was combined with European spices and culinary techniques, giving rise to preparations such as adobo. Adobo is one of the mother sauces of Mexican cooking - a mixture of rehydrated dried chillies blended with vinegar, garlic, spices such as cumin, cloves and black pepper, and aromatic herbs. This preparation functions as both condiment and preservative, as the vinegar and chillies act as natural antimicrobial agents. Rabbit in adobo is especially popular in Puebla, Tlaxcala, Hidalgo and the State of Mexico. Rabbit meat, being lean and delicate in flavour, perfectly absorbs the adobo during marinating, creating a wonderful contrast between the tenderness of the meat and the intensity of the chilli. It is served with red rice, beans and tortillas, and is a celebration dish in rural communities of central Mexico.