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phuzzy1deep t1_isgg29o wrote

As a Mexican I am offended by the title. /s

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robhanz t1_isgmzg3 wrote

I WOULD STRAIGHT UP MURDER SOMEONE FOR SOME CARNE ADOVADA RIGHT NOW.

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MrsClaireUnderwood t1_isgp1a3 wrote

Replying to jraps26 (#111,558)

yes, yes, and it's not pronounced with the H sound, which OP might think it is based on this misspelling. 'oo eh vos', not 'hway vos'

I guess the people down voting me don't speak spanish lol

−12

Prestigious-Ad-6808 t1_isgw99a wrote

Is this breakfast? Always thought Mexican breakfasts are among the best in the world.

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saltyloempia t1_isgykhy wrote

You mean huevos rancheros con carne adobada m

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puentepe t1_ish06wp wrote

Wtf did I just read r/titlegore

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PoodleMama329 t1_ish9co5 wrote

I’m pregnant and now craving this delicious looking pork. Literally looking up recipes to make it tomorrow. 🙃

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FartsMalarts t1_ishd7cy wrote

Replying to longjeep2005 (#113,336)

I think New Mexico is the only area that spells it that way, I've lived in southern CA and southern AZ (and have visited Mexico), and only saw it spelled "adobada." It was weird seeing the different spelling when I visited New Mexico even though the pronunciation is essentially the same.

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PabloJamie t1_ishjx87 wrote

I don’t know what that is but I want it

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hdniki t1_ishkqbo wrote

My mouth is watering

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Salary_Mediocre t1_ishncki wrote

Looks awesome, i could take some lessons from this one haha

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naran_j t1_ishrsxs wrote

My kind of food!

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buttheyrealltaken t1_ishrt7o wrote

Looks delicious! I love your towel - can you share where you got it? Not the point, I know ;)

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karmandreyah t1_ishsg3n wrote

Where ya from, OP? Zero disrespect, as a Mexican living in SoCal, our huevos rancheros aren't the same, so I'd love to know the region (I just like this type of info, lol)-- LOVE the look of it though!

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PuddnheadAZ OP t1_ishxxql wrote

Replying to karmandreyah (#114,176)

Yeah, I’ve had them in CA like your saying. I’ve had basically salsa based sauce, enchilada type sauce, even just pico de gallo on top. Honestly, I don’t think I’ve ever met a huevos rancheros I didn’t like.

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ohhhshtbtch t1_isi4040 wrote

Replying to Historicmetal (#112,910)

"where I'm from, we spell it wrong! So despite us being wrong, shut up!"

Reminds me of some random food show I saw forever ago Woman: pronounces Spanish word with Spanish accent. British dude: stop being so pretentious by saying it how it's supposed to be pronounced! We're in England! Woman: well, I'm (whatever latin ethnicity). That's how WE pronounce it, because that's how it's pronounced. British dude: shuts up because he's not THAT stupid.

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kassinovaa t1_isi4x9s wrote

We will forgive the spelling if you post the recipe!

0

s3si1u t1_isi5dqf wrote

This entire post makes cringe...the spelling, the seemingly microwaved tortillas, the radish on top of the beans...and that doesn't look like any adobada I've ever had.

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darkangel657 t1_isibzbs wrote

Are those flower tortillas? Kinda hard to tell.

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Historicmetal t1_isigsdy wrote

Replying to ohhhshtbtch (#114,466)

It’s spelled adovada in New Mexico. Believe it or not my friend, there are lots of people in New Mexico who speak Spanish. Did you know words and spellings vary from place to place?

Reminds me of a reality show I saw where this nerdy autistic guy boasts about how smart he is and how he knows all the Pokémon and everyone is just laughing at him.

−11

RyanCooper101 t1_isihies wrote

Replying to ownlife909 (#112,401)

I see, so the confusion comes from the dish having a name very closely resembling the process applied to meat.

Adovada is the name of a dish and Adobada comes from Adobar which is the verb for applying Adobo to a meat.

Ya veo, asi que la raíz de este malentendido surge del nombre de un plato , el qual es casi idéntico al nombre del proceso que se ha aplicado a dicho plato.

Adovada siendo el nombre de un plato específico y adobada siendo la palabra que usamos para referirnos a una carne que ha recibido adobo.

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Black-Maicoh t1_isil1z3 wrote

... With the amount of Mexican food I make, why have I not thought about all the ways they make eggs?

I have much to think about.

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Montypmsm t1_isis7y9 wrote

Replying to saltyloempia (#112,911)

In much of the southwest US (New Mexico, Arizona) adovada is a real and distinct thing. Adobada is usually marinated and seared while adovada is braised. Adovada is always pork while I’ve seen other meats used for adobada.

−3

oscarish t1_isizhdz wrote

Replying to FartsMalarts (#113,493)

NM is it's own universe. When I lived there, there were small villages where people still spoke variants of Castilian Spanish that had been thought to have been dead for hundreds of years. Nope! Not the case in NM.

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oscarish t1_isizmz6 wrote

Easily my favourite breakfast when I lived in NM! Thanks for the reminder. I used to love to fill a sopapilla with Carne Adovada and drizzle it with honey. 🤤

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Reeeeallly t1_isj4m2k wrote

I had a friend who was going to a Halloween party dressed in nothing but a cowboy hat, belt and boots. “What is that supposed to be?”

“Huevos Rancheros.”

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Montypmsm t1_isj4zp0 wrote

Replying to saltyloempia (#115,250)

That’s because they’re different dishes. Adobada is much more widespread.

Adovada originated in New Mexico. It’s pork braised in New Mexican red chile. Adobada is from Mexico and is meat marinated in adobo and seared. You can tell this is adovada because the meat shredded, which happens from braising and not searing.

−3

Montypmsm t1_isj5lr2 wrote

Replying to saltyloempia (#115,631)

Ah yeah. Could be that. There’s pockets of New Mexico that still have 1500s Spanish accents too, as they were relatively isolated from the rest of the Spanish speaking world. Not sure if it came from that or was something new. Either way, it’s delicious!

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noobuser63 t1_isj7ttg wrote

Replying to Black-Maicoh (#115,033)

Give huevos motuleños a try. It’s similar to rancheros, but the salsa has an habanero, and the top is sprinkled with ham and peas. You’d think it would be super spicy, but the habanero is cooked whole in the salsa, so you get a great flavor without overwhelming heat. The lady who taught me to make them said the habanero ‘took a walk’ through the salsa.

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rmttw t1_isj9q5c wrote

I thought this was going to be some vegan avocado version of carne asada. It looks delicious!

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lmrath t1_isjcp6y wrote

Replying to PuddnheadAZ (#111,641)

It’s a phonetics thing. We say the b as a v but it’s supposed to be spelled with a b. So if you were to say this out loud, you want “adovada” but spelling should be “adobada” especially since you’re using adobo (not adovo)

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1000asses t1_isjcsxu wrote

Huevos Rancheros with Carne Adobada

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StrongeLeeroy t1_isjddwq wrote

Replying to Historicmetal (#114,930)

Spanish has an official language authority, the R.A.E., people do not get to spell words differently, there is a single source of truth that receives revisions over time but this is just not up for discussion. The spelling with a v is wrong.

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kruspel t1_isjem0s wrote

Y el aguacate? Y el limón?

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SanMastr1729 t1_isjfjk6 wrote

It looks delicious and the plating is amazing. But its “huevos” and “adobada” with a b

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DanelleDee t1_isjgxvz wrote

Replying to StrongeLeeroy (#116,007)

Exactly! I read a book on etymology called "The Meaning of Everything." I learned that in English it is common to borrow words from other languages and spell them with Anglo-Saxon vowels and misspellings. If these are used often enough, they become a part of the English language. (For example: a Chinese* word for a tomato based condiment is adopted and corrupted into "Catsup," which eventually became "ketchup.") The oxford English dictionary keeps track but there is no one who sets rules on what is incorporated into the language. It's fluid. It changes a lot over time.

So you might be able to convince me that "adovada" is a word in English. But Spanish (and French,) are regulated. There is a board that standardizes the language and makes rulings on new words. Mistakes are not incorporated into the language. People still use "slang,' but it is always understood to be incorrect and doesn't change the original meaning of the word over time. Interestingly, this means French has only a small fraction of the number of words that English has, and older French texts are much more comprehensible to a modern reader than English texts.

*Sorry, I don't know which dialect.

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ownlife909 t1_isjpj2t wrote

Replying to RyanCooper101 (#114,940)

Exactly, that’s a very clear way of explaining the difference. I’m not sure which OP was referring to (and honestly that doesn’t look like carne adovada, which is usually/always chunks of meat), but it’s not inherently incorrect.

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CuteWolves t1_isjtvso wrote

Those beans look delicious. Do you happen to have a recipe for them?

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PuddnheadAZ OP t1_isjxem6 wrote

Replying to CuteWolves (#116,816)

I use a instaPot. I fry up a medium-small white onion, few garlic cloves and some diced chile (fresh roasted is best). Add 2lbs sorted and rinsed beans, with water about three inches over the level of the beans (water salted to taste - I’m gonna get flack for the salted comment, but it really is better). Throw in a sachet of approx 1 Tablespoon oregano, 1 teaspoon thyme, 1 Tablespoon whole pepper corns, and 2 basil leafs. Pressure cook for about 48 minutes for super creamy beans. Those I eat some that way, and refry some as well. For the refry, it’s just melt up some fat (say 3 Tablespoons of bacon grease is good) then throw about 2 cups of those beans in a pan with a little bit of the liquid and heat and mash. Add more bean liquid if you want them runnier, or cook longer if you want them thicker. Throw a fistful of your favorite melty cheese in when you have the consistency you like (always go slightly runnier than you want the end product to be). Melt the cheese, season to taste, and you’re done. The instaPot isn’t necessary of course, it just takes a lot longer without it. Soaking beans overnight speeds the process.

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One-global-foodie t1_isl1s17 wrote

Can’t you edit this or post to another subreddit so people Googling can get to it.

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One-global-foodie t1_isl266y wrote

You are all too funny with the J’s and H’s. Someone who’s not American or Americanized will not get these jokes.

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Objective_Lion196 t1_isl8461 wrote

Replying to Montypmsm (#118,794)

lmao what am I supposed to be scared of downvotes? it's the truth and you know it, since mexican food has gotten popular yt americans have been trying to scoop up everything mexican by rebranding it as "southwestern". tExas RaNch wAtEr is another clear example

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Objective_Lion196 t1_ism017n wrote

Replying to Montypmsm (#118,839)

I've got nothing to prove if you want the truth look at the ingredients and then open up a history book chief. All hat no cattle, that's a good one reminds me of the farmers in the Midwest just add cowboy boots on there for good measure

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TheLadyEve t1_ism3ifb wrote

Replying to RyanCooper101 (#111,631)

In New Mexico I've seen it spelled the way OP spells it, but it's different from Mexican adobada.

I guess some of the commenters in here are less familiar with New Mexico cuisine, it's kind of its own thing. Google adovada and you'll see.

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Montypmsm t1_ismbzp4 wrote

Replying to Objective_Lion196 (#119,966)

It’s a Texan saying depicting someone who dresses like a grandiose cowboy (10 gallon hat) but has no knowledge, experience, or responsibility of being a cowboy.

I’ll share some knowledge though. New Mexican cuisine is absolutely inspired by Mexican cuisine. It’s also inspired by native cuisine (both pre and post reservations) and settlers. In the case of adovada, it is seasoned with New Mexican red chile, made from New Mexican peppers cultivated near Santa Fe by the Pueblos centuries ago. Adobada on the other hand is made from adobo sauce (which is a Spanish sauce by origin of technique) and usually is made with dried guajillos and other peppers. The flavor profile is smokier and less bright and sweet for adobo. As I’ve already said, the cooking method is also different: adovada is braised while adobada is seared. Adovada isn’t always marinated either, unlike adobada.

All to say, yes, Mexican food is similar to New Mexican food. But because there are deviations from ingredients, techniques, and different influences, it’s not the same. I wouldn’t call Tex-mex like queso smothered bbq brisket tacos Mexican food and I certainly wouldn’t call adovada the same thing as adobada because they don’t taste the same.

1

Objective_Lion196 t1_ismh8zy wrote

Replying to Montypmsm (#120,588)

Marinating meat in Chile sauce is a prehispánic technique, maybe the Spanish added the vinegar but definitely not the technique of marinating meat.

Sigh.... New Mexico peppers are from Mexico though the use of peppers was not as big in that area of the Americas. And changing the cooking method is not that big of a deal which is why I mentioned the ingredients.

It's not just based on Mexican food it literally is Mexican food made by people who were Mexican at the time in what was considered Mexico. My family is Texan and we wouldn't call queso covered anything texmex. Besides that anything in a tortilla is a taco and tacos come from?

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Montypmsm t1_ismjuu0 wrote

Replying to Objective_Lion196 (#120,830)

New Mexican Chiles and Guajillo chiles are both cultivars of the same chile, you’re right there. But broccoli, mustard greens, kale, brussel sprouts, and cauliflower are all cultivars of the same plant too, which I think illustrates just how different and distinguished cultivars can be. New Mexican chiles were cultivated in modern day New Mexico, not Mexico. They’re a cornerstone of New Mexican cuisine and not Mexican cuisine.

Find me a few traditional places in Mexico serving tacos like they have in Torchy’s or Velvet taco and I’ll gladly concede every taco is Mexican food. Sure, the tortilla is Central American in origin, but sticking a hickory smoked jalapeño and cheddar sausage in it isn’t. Cajun food isn’t French just because it’s heavily influenced by French cuisine. Italians will tell you gratuitous foreign pizzas are not Italian simply because they drew inspiration from Italian food. What makes Mexico so special that it can claim all derivative cultures as it’s own while denying that it itself is a derivative culture?

Anyways, I’m done feeding the troll. I think I’ve conclusively proven the distinction, not that it needed to be done, since it’s fairly obvious for anyone who’s experienced the cultures and foods.

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