Tacos may very well be the perfect food, but let's face it, the standard Meximerican fare can get a bit stale after a while. Taco the Town is here to highlight some of the more unusual Mexican finds in the Valley.
This week: Carne Adovada from Los Dos Molinos
¿Como se dice?: Adovada means "marinated " in Spanish, and this red chile-basted, pork-packed nod to New Mexico is most definitely well marinated. Los Dos Molinos is known for having fiery hot New Mexican food, packed with scorching hot red and green chiles, but the carne adovada is a bit more subtle. It is on the spicy side--don't let gramma test run this one--but the flavor dominates the tingle of capsacin heat, and the carne adovada is marinated and cooked so long and low that it practically melts in your mouth.
(sink your teeth into all the spicy details after the jump)
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La Comida y El Sabor: The carne adovada at Los Dos Molinos can be had in any taco, tamale, or burro combination on the menu. Yes, even the all-American, deep-fried chimichanga comes packed with red chile pork adovada. But if this isn't your first adovada rodeo, we recommend the carne adovada ribs. It's the same picante red chile marinade slathered on a good old fashioned rack of pork ribs--mouthwatering both in terms of heat and flavor.
Bring a bit of México to your kitchen: The marinade for carne adovada makes use of a tasty combo of red chiles, garlic, onions, oregano and cumin. You probably have all that in your cabinet right now (plus or minus the quality red chiles/chile powder that will really up the flava. Marinade your pork for at least 24 hours--at least--and cook that pork long and low.
Know of any Mexican gems in the Valley? Reveal your family secrets in the comment section.