Adobada

Adobada, sometimes spelled adovada, is a celebrated dish in Mexican cuisine, reminiscent of tacos. It typically involves marinating meat, often pork, in a flavorful red chile sauce infused with vinegar and oregano. This marinated meat can be served in various ways, frequently on small corn tortillas accompanied by sautéed vegetables and cheese.

In New Mexico, a distinctive version known as "Carne Adovada" is popular. Here, raw pork is marinated in a mixture of New Mexico red chili powder or minced red chili peppers, garlic, oregano, cumin, lime or lemon juice, vinegar, and salt. The marinated pork is then slow-cooked, usually wrapped in foil or cooked in a covered dish. A traditional Southern New Mexican variation includes using pork strips and chunks that were historically preserved in red chile through fermentation. Nowadays, vinegar or citrus juice is added to replicate that traditional fermented tang.

In Mexico, "carne adobada" refers to marinated pork, especially popular for tacos in regions like Colima, Jalisco, and Michoacán. In some areas, it is also called "carne enchilada" or "cecina enchilada." The marinade, known as adobo, often includes guajillo or chipotle chiles, along with spices such as allspice, cinnamon, cloves, bay leaf, and nutmeg. The Mexican version of adobada notably differs from the New Mexican style, particularly in the spices used and the overall flavor profile.