mˈoʊst əv ðə mˈɛksɪkən vˌɛɹɪˈeɪʃənz ʌv ɐdəbˈɑːdə jˈuːs ɡwɑːdʒˈɪloʊ ɔːɹ tʃᵻpˈoʊtleɪ tʃˈɪliz fɚðə mˈæɹɪnˌeɪd, bˈoʊθ ʌvwˈɪtʃ kæn biː hˈɑːt ænd spˈaɪsi.
Most of the Mexican variations of adobada use guajillo or chipotle chiles for the marinade, both of which can be hot and spicy.