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Carne Adovada

Carne Adovada is a dish made in New Mexico, USA, of pork in adobo sauce.

The pork is thinly sliced or shredded, then marinated in adobo sauce. The meat can then be pan fried, cooked in the oven, simmered on top the stove, or cooked on a skewer over fire. The meat is used as a filling for tortillas, burritos, etc..

Language Notes

This can be spelled "Carne Adobada" or "Carne Adovada", but in New Mexico, the "Adovada" spelling in more common.

Even if it is spelled "adobada", which is more correct, it should still be pronounced Adovada, as though the second "b" were a "v". The "v" spelling is an anglicisation caused by people in New Mexico spelling it the way it sounds.

Even though "carne" means "meat" in general Spanish, in this dish pork is used.

Meat Dishes

Agneau au Beurre; Aussie Meat Pies; Beef Dishes; Beef Wellington; Bouchées à la Périgourdine; Bouchées à la Reine; Cantonese Pressed Duck; Carne Adovada; Carne Asada; Chicken Fried Steak; Chop Suey; Coronation Chicken; Cottage Pie; Currywurst; Devils On Horseback; Duck à l'Orange; Faggots; Fricassée de Porc à la Genevoise; Fritto Misto; Garbage Plate; Golden Jubilee Chicken; Gremolata; Ground Meat Dishes; Lincolnshire Stuffed Chine; Meat Dishes; Mock Duck; Northumbrian Duck; Peking Duck; Pigs-in-a-Blanket; Pinnekjøtt; Pot-En-Pot Acadien; Pressed Duck; Pulled Pork; Quails à la Diane; Spiedies; Steak Diane; Sushi del Chianti; Teriyaki; Tiger Meat; Tonkatsu; Turducken; TV Dinners; Ulster Fry; White Meat and Gravy; Wiener Schnitzel; Woodcock à la Diane; Xaccuti; XimXim; Yosenabe

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Also called:

Carne Adobada


Oulton, Randal. "Carne Adovada." CooksInfo.com. Published 21 August 2004; revised 12 March 2010. Web. Accessed 06/21/2018. <http://www.cooksinfo.com/carne-adovada>.

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