Adobada is a concept for many dishes that are common in Mexican cuisine similar to tacos. Adobada is generally pork marinated in a "red" chilli sauce with vinegar and oregano, but it can refer to different types of meat and to marinades closer to Al pastor. It is generally served on small, pliable maize tortilla along with sautéed vegetables and cheese.
"Carne Adovada" is a variation popular in New Mexican cuisine. The New Mexican version is usually chopped, cubed pork cooked in a red chile sauce with a bit of garlic, and sometimes cumin and other spices. Usually this is served as a soup-like dish. Carne Adovada may also be served wrapped in a burrito, or occasionally found in tacos or enchiladas.
In the center pacific states in Mexico, carne adobada refers to marinated pork meat. It is a very common ingredient for tacos, over Colima, Jalisco and Michoacán. In some parts of Guerrero, it is known as "Carne Enchilada" which means chili dressed meat. In the "Huasteca" area (San Luis Potosí, Tampico, Veracruz and Hidalgo) you might find it under the name of "Cecina Enchilada". Cecina stands for the thin steaks.
The combination of spices, chillies and vinegar used for marination is called "adobo". There are numerous recipes and regional variations for the adobo seasoning which impart different flavors to carne adobada.
- Stern, Jane; Stern, Michael (2009). 500 Things to Eat Before It's Too Late: And the Very Best Places to Eat Them. Boston: Houghton Mifflin Harcourt. pp. 302–303. ISBN 978-0-547-05907-5.