Adobada (Spanish for "marinated") is a preparation for many dishes that are common in Mexican cuisine. 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 corn maize tortilla along with sautéed vegetables and cheese. New Mexico "Carne adovada" is a baked meat dish that is a specialty in New Mexican cuisine. In its simplest form, raw pork is cut into strips or cubes and placed in a large plastic bag with New Mexico red chili powder or minced red chili peppers (Hatch, Chimayo, or guajillo chili peppers), garlic, oregano, cumin, lime/lemon juice and/or vinegar, and salt, then mixed and refrigerated overnight. The dish is cooked by baking at low heat wrapped completely in foil or in a covered dish like a casserole dish to keep the meat moist. The southern New Mexican version is usually pork cut into strips and chunks. Historically, before refrigeration, the pork was fermented in red chile in a crock using lactobacillus bacteria cultures. Fermented meat was a way of preservation and imparted a "sour" taste to the pork which explains why modern New Mexican adovada recipes call for a bit of white vinegar or lemon/lime juice. The red chile is prepared "con pellejo" with bits of the chile skin using spices of fresh minced garlic, mortar and pestle ground oregano, comino (cumin), cilantro, and coriander seeds that may or may not be toasted. The dish is then baked until the meat is tender, moist and succulent on the inside while encrusted with a semidry and crisp red chile exterior that is almost blackened. Other versions of red chile and boiled or braised pork may be claimed as carne adovada. Other versions of red chili and pork-skin pellejo are actually what is known as chile Colorado. Carne adovada may be served with a tortilla, beans and rice, fideos or homefries, or papas with a fresh vinegar slaw or salad. Another version is found in central New Mexico. Chunks of pork are dipped in milk and rolled in a dry rub of red chili con pellejo, garlic powder, salt, and cumin. These are tossed into a large fry pot with chicharrones and deep fried until crisp on the outside and tender and succulent inside. Mexico In certain states in