Adobada

Adobada (also known as Adovada) is a preparation style often used in Mexican cuisine, particularly in dishes involving meat. The term "adobada" is derived from the Spanish word "adobar", which translates to "marinate" in English.

Overview

Adobada is a marinade primarily composed of red chili peppers, vinegar, oregano, and garlic. It is used to season various types of meats, most commonly pork. The marinated meat is typically cooked on a spit, similar to shawarma or gyro.

Regional Variations

While adobada is popular throughout Mexico, it is particularly prevalent in the states of Sinaloa and Baja California. In these regions, adobada is often served in tacos, known as tacos al pastor.

In the Southwestern United States, a similar dish is known as "adovada", a staple in New Mexican cuisine. Unlike its Mexican counterpart, New Mexican adovada is typically slow-cooked in the oven or slow cooker, resulting in a tender, flavorful dish.

Preparation

The preparation of adobada involves marinating the meat in a mixture of dried red chili peppers, vinegar, garlic, and oregano. The meat is then left to marinate for several hours, or even overnight, to allow the flavors to fully penetrate. Once marinated, the meat is traditionally cooked on a vertical spit, although it can also be grilled, roasted, or slow-cooked.

Serving

Adobada is typically served in tacos, accompanied by a variety of toppings such as onion, cilantro, pineapple, and salsa. It can also be used as a filling for burritos, quesadillas, and tortas.

See Also

• Mexican cuisine
• Tacos al pastor
• New Mexican cuisine

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