Taco Cart · Red Chile Pork
Carne Adovada
📷 Closely related photo — Photo: Eugene Kim from San Francisco, USA / Wikimedia Commons · CC BY 2.0
Red chile is so central to New Mexican food that the state's official question is 'Red or green?' — the choice of chile sauce diners are asked with almost every order.
Pork is slow-cooked in a deep red chile sauce until fork-tender, then tucked into tacos, burritos, or served over rice at cafes and market stands. The sauce, not any spice rub, does all the work.
Why it's made this way: It showcases New Mexico's dried red chile, grown and strung into ristras locally, used here as the sole braising liquid rather than a garnish.
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Part of World of Street Food — 3443 dishes from 118 countries.
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