Red Chile and Carne Adovada – A Classic Red Chile Meat Dish

Carne Adovada, meaning “marinated meat”, is a New Mexican dish consisting of cubed pork that is cooked in a red chile sauce with some garlic mixed in, along with the occasional cumin and other spices. Carne Adovada originated when Santa Fe’s citizens had to find a way to preserve the meat from the animal slaughter which came only a few times a year. Although the custom has changed due to refrigeration and other means of food preservation, carne adovada remains a favorite dish among New Mexicans.

Carne Adovada is usually served in a stew, although it can also be served wrapped in a burrito, taco, or enchilada. While it has a bit of a kick, carne adovada is not too spicy. It make a fine meal for any part of the day, even breakfast, as you can expect to find carne adovada on some breakfast menus in New Mexico. Of course, it has to marinate for at least 24 hours, so it is by no means a “quick” dish. However, for best results, it should marinate for at least 48 hours to bring out the full flavor of the meat and dried chili powder mixture.

About Zia Diner:

The Zia Diner is a true Santa Fe icon, now celebrating 25 years as a part of this community. Serving upscale, down home comfort food, the Zia Diner serves updated renditions of diner classics – think Green Chile-Pinon Meatloaf – along with an eclectic menu of southwestern and international comfort food. This high-energy restaurant and bar prides itself on its professional and friendly service and exceptional food. The Zia uses grass-fed, additive-free beef, free-range and additive-free chicken and eggs, and local, organic, fair-trade Agapao Coffee. Their bread is delivered daily from Fano Bakery in Albuquerque. All pies, cakes, cookies and pastries are baked from scratch in their kitchen.

Contact: Beth Koch
(505) 988-7008