This is me smooching with the last bit of my lunch last Saturday, a crispy bunny head, enchilada. Don't worry, I didn't ingest the tiny toasted brain, eyes or head meat. I did have plenty of meat from its other parts, though. It was succulent, tasty, and tender. Delicioso.
That day we piled into a little hatchback and headed to the far southeast of the Estado de México, in the verdant chilly hills under the volcanoes. There, farms produce the base livestock for the local speciality, guisados de conejo. We shared two whole rabbits enchilado and al pastor, and accompanied them with carnitas and beef marrow soup. Washed it all down with fresh pulque. Mmmmm.
An un-heralded delicacy in the pantheon of Mexican cuisine, rabbit is still big enough to get its own Feria de Conejo, in Xochimilco. Outside the road-side restaurant in San Andres Metla last weekend, vendors sold bunny feet, hides, and scarves. And hopping furry little live ones, too, if that's your thing or whatever.