Marinade for meat

Meat marinade is a liquid preparation generally composed of a mixture of acidic ingredients, such as vinegar, lemon juice, or wine, combined with herbs, spices, oils, and other seasonings. This mixture is used to soak and tenderize meats before cooking, adding flavor, juiciness, and improving their texture.

The origin of the marinade dates back to various culinary cultures around the world, used since ancient times to preserve and flavor meats. In Latin American cuisine, the marinade is essential for traditional dishes, adapting to local ingredients such as chili pepper, garlic, cumin, and cilantro.

Regarding its properties, the marinade not only adds flavor but also acts chemically to break down the muscle fibers of the meat, facilitating its cooking and improving tenderness. Furthermore, certain components like garlic and some spices have natural antioxidant and antimicrobial properties.

In different Spanish-speaking countries, it is also known as adobo, aliño, or encurtido, although "marinade" is the most commonly used term when referring to the liquid mixture for raw meat that is left to rest before cooking.