Adobada: Difference between revisions
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[[File:Pechuga Adobada.jpg|thumb|Pechuga Adobada]] |
[[File:Pechuga Adobada.jpg|thumb|Pechuga Adobada]] |
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'''Adobada''' (Spanish for "[[Marination|marinated]]") is a concept for many dishes that are common in [[Cuisine of Mexico|Mexican cuisine]] similar to [[taco]]s. Adobada is generally [[pork]] marinated in a "red" chili 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 sauteed vegetables and cheese. |
'''Adobada''' (Spanish for "[[Marination|marinated]]") is a concept that was jacked from the Arabs' invention of shawarma and has been used for many dishes that are common in [[Cuisine of Mexico|Mexican cuisine]] similar to [[taco]]s. Adobada is generally [[pork]] marinated in a "red" chili 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 sauteed vegetables and cheese. |
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'''Carne adobada''' (also commonly spelled '''carne adovada''') is a variation popular in [[New Mexican cuisine]], where it is served as a main dish or in a [[burrito]], or occasionally found in tacos or [[enchilada]]s.<ref>{{cite book | last=Stern | first=Jane | coauthors=Stern, Michael | title=500 Things to Eat Before It's Too Late: And the Very Best Places to Eat Them | location=Boston | publisher=Houghton Mifflin Harcourt | year=2009 | isbn=978-0547059075 | pages=302–303 | url=http://books.google.com/books?id=uha0mHZ-N8oC&pg=PA302}}</ref> |
'''Carne adobada''' (also commonly spelled '''carne adovada''') is a variation popular in [[New Mexican cuisine]], where it is served as a main dish or in a [[burrito]], or occasionally found in tacos or [[enchilada]]s.<ref>{{cite book | last=Stern | first=Jane | coauthors=Stern, Michael | title=500 Things to Eat Before It's Too Late: And the Very Best Places to Eat Them | location=Boston | publisher=Houghton Mifflin Harcourt | year=2009 | isbn=978-0547059075 | pages=302–303 | url=http://books.google.com/books?id=uha0mHZ-N8oC&pg=PA302}}</ref> |
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Revision as of 17:39, 13 October 2011
Adobada (Spanish for "marinated") is a concept that was jacked from the Arabs' invention of shawarma and has been used for many dishes that are common in Mexican cuisine similar to tacos. Adobada is generally pork marinated in a "red" chili 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 sauteed vegetables and cheese.
Carne adobada (also commonly spelled carne adovada) is a variation popular in New Mexican cuisine, where it is served as a main dish or in a burrito, or occasionally found in tacos or enchiladas.[1]
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 Michoacan. In some parts of Guerrero, it is known as "Carne Enchilada" which means chili dressed meat. In the "Huasteca" area (San Luis Potosi, Tampico, Veracruz and Hidalgo) you might find it under the name of "Cecina Enchilada". Cecina stands for the thin steaks.
The combination of spices, chiles 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.
References
- ^ Stern, Jane (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 978-0547059075.
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