New Mexican Chiles and Guajillo chiles are both cultivars of the same chile, you’re right there. But broccoli, mustard greens, kale, brussel sprouts, and cauliflower are all cultivars of the same plant too, which I think illustrates just how different and distinguished cultivars can be. New Mexican chiles were cultivated in modern day New Mexico, not Mexico. They’re a cornerstone of New Mexican cuisine and not Mexican cuisine.

Find me a few traditional places in Mexico serving tacos like they have in Torchy’s or Velvet taco and I’ll gladly concede every taco is Mexican food. Sure, the tortilla is Central American in origin, but sticking a hickory smoked jalapeño and cheddar sausage in it isn’t. Cajun food isn’t French just because it’s heavily influenced by French cuisine. Italians will tell you gratuitous foreign pizzas are not Italian simply because they drew inspiration from Italian food. What makes Mexico so special that it can claim all derivative cultures as it’s own while denying that it itself is a derivative culture?

Anyways, I’m done feeding the troll. I think I’ve conclusively proven the distinction, not that it needed to be done, since it’s fairly obvious for anyone who’s experienced the cultures and foods.

It’s a Texan saying depicting someone who dresses like a grandiose cowboy (10 gallon hat) but has no knowledge, experience, or responsibility of being a cowboy.

I’ll share some knowledge though. New Mexican cuisine is absolutely inspired by Mexican cuisine. It’s also inspired by native cuisine (both pre and post reservations) and settlers. In the case of adovada, it is seasoned with New Mexican red chile, made from New Mexican peppers cultivated near Santa Fe by the Pueblos centuries ago. Adobada on the other hand is made from adobo sauce (which is a Spanish sauce by origin of technique) and usually is made with dried guajillos and other peppers. The flavor profile is smokier and less bright and sweet for adobo. As I’ve already said, the cooking method is also different: adovada is braised while adobada is seared. Adovada isn’t always marinated either, unlike adobada.

All to say, yes, Mexican food is similar to New Mexican food. But because there are deviations from ingredients, techniques, and different influences, it’s not the same. I wouldn’t call Tex-mex like queso smothered bbq brisket tacos Mexican food and I certainly wouldn’t call adovada the same thing as adobada because they don’t taste the same.

Good, then there’s nothing to fear, so do it. All hat, no cattle is all you’ve been up to this point.

Go into r/NewMexico and post that. Watch them tear you to shreds, you coward.

If my grandmother had wheels, she would have been a bike.

Ah yeah. Could be that. There’s pockets of New Mexico that still have 1500s Spanish accents too, as they were relatively isolated from the rest of the Spanish speaking world. Not sure if it came from that or was something new. Either way, it’s delicious!

That’s because they’re different dishes. Adobada is much more widespread.

Adovada originated in New Mexico. It’s pork braised in New Mexican red chile. Adobada is from Mexico and is meat marinated in adobo and seared. You can tell this is adovada because the meat shredded, which happens from braising and not searing.

In much of the southwest US (New Mexico, Arizona) adovada is a real and distinct thing. Adobada is usually marinated and seared while adovada is braised. Adovada is always pork while I’ve seen other meats used for adobada.