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.
Mary and Tito's Cafe ★ 4.7
north-valley · 2711 4th St NW, Albuquerque, NM 87107
Mary and Tito's Cafe on Fourth Street is the James Beard America's Classic 2010 winner for its carne adovada, family run on the North Fourth Street strip.
Sadie's of New Mexico ★ 4.6
north-valley · 6230 Fourth Street NW, Los Ranchos de Albuquerque, NM 87107
Sadie's of New Mexico on Fourth Street in the North Valley is the heritage New Mexican family room since 1954, with stuffed sopaipillas and the bottled.
El Pinto ★ 4.5
north-valley · 10500 4th Street NW, Albuquerque, NM 87114
El Pinto on Fourth Street NW in Albuquerque's North Valley is the ten acre mission compound serving New Mexican since 1962, with red and green chile.
El Modelo Mexican Foods ★ 4.5
south-valley · 1715 2nd St SW, Albuquerque, NM 87102
El Modelo Mexican Foods on Second Street SW in Albuquerque is the heritage Barelas counter since 1929, with carne adovada plates and red chile tamales.