Pork shoulder slow stewed in red chile, garlic and oregano until silky. Mary and Tito's Cafe won the 2010 James Beard America's Classic award for this dish.

Carne adovada is the Spanish Pueblo fusion that defines New Mexican cooking. Spanish colonists brought pork from Mexico in the 16th century. Pueblo cooks combined it with the native chile pod. Mary and Tito's Cafe on Fourth Street received the James Beard America's Classic award in 2010 for its rendition, the first national recognition for an Albuquerque restaurant.

4 editor picks for Carne adovada in Albuquerque, ranked by editorial score. All Albuquerque signature dishes · Carne adovada across every city.

Also in: Santa Fe.

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