Chile-Marinated Pork in the Style of Oaxaca

Cecina Adobada

Preparation info
  • Serves


    • Difficulty


Appears in
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

Variations of this dish turn up all over Mexico. The Oaxacan version (cecina adobada) uses broad, thin slices of pork that have been marinated in an aromatic (but not particularly fiery) paste of dried chiles, vinegar, garlic, and spices. Cecina is a popular item in the restaurants of Oaxaca, but the best place to eat it is at one of the grill stalls in the Mercado 20 de Noviembre (the November 20 Market). In fact, this recipe was inspired by market stall #189, manned by a shy