Grillar

Grillar is a Spanish verb that means to cook food on a grill or to grill, typically using direct heat from a grill or griddle. The action emphasizes browning, searing, and grill marks while maintaining some level of interior moisture, depending on the food and technique.

Etymology and usage context: The term derives from the noun for the grill, grilla or parrilla, with the verb-forming suffix -ar. It is used in various Spanish-speaking regions, especially in culinary contexts, to describe the method of cooking over an open flame or heated surface.

Culinary use and technique: Grilling foods such as beef, pork, poultry, fish, and vegetables involves preheating the grill, oiling the grates or the food to prevent sticking, and cooking over direct heat. Typical goals include achieving a browned exterior and improved texture, while controlling heat to avoid excessive charring or toughness. Resting grilled meats after cooking helps redistribute juices.

Regional notes and related terms: In many countries, grilled food is referred to as a la parrilla or asado, highlighting regional styles and equipment, such as charcoal or wood-fired grills in Argentina and Uruguay, or gas grills common in urban kitchens. The verb grillar may appear more in informal speech or regional usage, while formal culinary texts may prefer precise descriptions of the cooking method or the dish name.

See also: Parrilla, Asado, Grilling, Barbecue.