Seasoned rabbit

Conejo en abodo

Adobo is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The practice is native to Spanish cuisine. It was widely adopted in Latin America and other Spanish colonies. In the Philippines, the name adobo was given by the Spanish colonists to a superficially similar indigenous cooking method that also uses vinegar.
By Tapas Together Edinburgh