So glad you guys were able to have Tecolote’s adovada, …

Comment on Carne Adovada (New Mexican Chile-Braised Pork) by Lisarae.

So glad you guys were able to have Tecolote’s adovada, because they closed their doors; perhaps never to reopen. We are sad, but your recipe looks like a warm, comforting successor (we just need innumerable crayon drawings of owls 😉

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Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.