One of the first things author Rick Bayless learned to cook in Mexico was chicken marinated in red chiles. They call the marinade adobo, a Spanish word that signifies, plain and simply, flavoring. A mixture of rehydrated dried red chiles, garlic, spices, and vinegar, it is an essential condiment in the Mexican kitchen. Once the seasoning mixture has done its work, resulting in a light, flavorful, and satisfying dish, the chicken is said to be adobado, or marinated (loosely translated). Store leftover marinade in the refrigerator for up to a week or in the freezer for a month. Then use on fish, pork, or lamb chops before grilling.