Do Your Taste Buds Need a New Attitude?

A Culinary Awakening in New Mexico

The Initial Encounter

Having visited New Mexico multiple times, it wasn't until my fourth trip that I finally tasted Carne Adovada. Previously, my palate was dominated by the fiery allure of green chile. However, this time, the rich, deep flavors of Carne Adovada captivated me. The dish, featuring large chunks of tender pork slow-cooked in a robust red chile sauce, transported me back to my grandmother's kitchen, where the aroma of simmering red chile filled the house, creating an unforgettable anticipation for dinner.

The Cultural Significance

Carne Adovada is more than just a dish; it's a cultural experience. The term "Adovada" (pronounced "a-tho-va-da") means "marinated" in Spanish, reflecting the traditional method of marinating pork overnight before cooking. This dish is a staple in New Mexican cuisine, distinct from the Chile Con Carne I grew up with in California, which typically uses beef. The unique marination process and the use of specific spices give Carne Adovada its signature flavor.

The Recipe: A Taste of Tradition

While traditional preparation methods can be time-consuming, the result is well worth the effort. For those who prefer a quicker version, there are bottled sauces available, though purists might argue that nothing beats the authentic, slow-cooked method. Below is a recipe adapted from my friend, Toni Salas, that captures the essence of this beloved dish.

Ingredients

• 1/4 cup canola oil
• 4 lbs. pork butt, cut into 1-2 inch pieces (avoid using loin)
• 1 cup chopped brown onion
• 4 tsp. chopped garlic
• 2 cups low-salt beef broth
• 2 cups low-salt chicken broth
• 2 tsp. ground coriander seed (not fresh cilantro)
• 2 tsp. ground oregano
• 1 cup New Mexico ground red chile
• 5 tsp. chile caribe
• 2 tsp. vinegar
• Salt to taste

Instructions

1. In a Dutch oven, heat the canola oil and brown the pork pieces. Remove and set aside to cool.
2. In the same pot, add the chopped onion and cook until caramelized.
3. Add the garlic, beef broth, chicken broth, ground coriander, ground oregano, ground red chile, chile caribe, and vinegar. Cook for 20 minutes.
4. Pour the mixture (excluding the pork) into a blender and puree until smooth.
5. Once the puree has cooled to room temperature, place the pork in a glass baking dish and pour the sauce over it.
6. Cover tightly and refrigerate overnight.
7. The next day, preheat the oven to 350°F. Remove the cover and bake for three hours.

The Evolution of Taste

Taste Bud Maturity

Taste preferences can evolve over time, a phenomenon often referred to as "taste bud maturity." According to a study published in the journal Appetite, taste preferences can change significantly as we age, influenced by various factors including exposure to different cuisines and cultural experiences (source).

The Nutritional Aspect

Carne Adovada is not only delicious but also nutritious. Pork is a rich source of protein, vitamins, and minerals. According to the USDA, a 3-ounce serving of pork provides approximately 22 grams of protein and is a good source of B vitamins (source).

Conclusion

Exploring new cuisines can be a transformative experience, broadening our culinary horizons and enriching our cultural understanding. Carne Adovada is a testament to the rich culinary heritage of New Mexico, offering a unique blend of flavors that can captivate even the most seasoned foodies. Whether you choose to make it from scratch or opt for a quicker version, this dish is sure to leave a lasting impression on your taste buds.

For more insights into the cultural significance of New Mexican cuisine, check out this article from the Smithsonian Magazine.