Marinade

Marinade is a liquid mixture, generally composed of acids such as vinegar, citrus juice, or wine, along with herbs, spices, oils, and other seasonings, used to tenderize and flavor meats, fish, poultry, and vegetables before cooking. Its main function is to intensify the flavor and improve the texture of foods by allowing the ingredients to penetrate them for a certain amount of time.

The origin of the marinade dates back to various culinary cultures around the world, from Mediterranean to Latin American and Asian cuisines, where each region adapts the mixture according to its local ingredients and traditions. In Hispanic American gastronomy, the marinade is essential for traditional dishes such as ceviche, grilled meats, or roast chicken.

Properties: In addition to enhancing the flavor, the marinade can provide functional benefits: the use of acids helps to break down proteins, making the meat more tender and juicy. The antioxidants and essential oils from the herbs and spices can also act as natural preservatives and provide aromatic notes.

Synonyms in Spanish from Hispanic America: it is also commonly known as adobo líquido (liquid adobo), adobo (although this can refer to both marinades and drier mixtures), or simply marinado, depending on the region and culinary context.