Adobo is a chile-based sauce usually used for marinating or cooking meat, or sometimes fish. Here the sauce is actually never cooked (hence the name adobo crudo) and is served on cooked vegetables. This recipe is from the writer and novelist Jorge Lopaz Paez from Huatuzco, Veracruz, where the refreshing dish, served at room temperature, is eaten during the hottest months of the year.
