Adobo de Paloma
Adobo de Paloma is a traditional Mexican stew featuring pigeon (paloma) meat, slow-cooked in a rich, aromatic sauce of chiles, spices, and often vinegar or citrus. It's a rustic, flavorful dish from regions like Jalisco, where it's considered a hearty, celebratory meal. The meat becomes tender and infused with the deep, earthy flavors of the adobo.
🍽️ Nutrition at a glance
This dish is primarily a high-protein, moderate-fat meal, with the pigeon meat providing lean protein and the sauce contributing healthy fats from any added oil or lard. A typical serving offers a good dose of iron, B vitamins, and zinc, with a calorie range of approximately 350-450 kcal depending on preparation.
Nutrition breakdown
| Calories | 400 kcal |
| Protein | 35 g |
| Carbs | 10 g |
| Fat | 25 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 650 mg |
| Iron | 4.5 mg |
| Zinc | 3.8 mg |
| Potassium | 380 mg |
| Phosphorus | 300 mg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.7 mg |
| Selenium | 22 mcg |
| Copper | 0.4 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Adobo de Paloma is a prime example of Mexico's rich tradition of using game birds in festive cuisine, often prepared for special occasions or family gatherings. Nutritionally, pigeon meat is a sustainable, nutrient-dense protein source, historically valued for being lower in fat than many other meats while being rich in essential minerals.
