Molida

Molida is the feminine form of the Spanish adjective molido, meaning ground or milled. In culinary usage, the term most commonly refers to ground meat—carne molida—an essential ingredient in many Spanish-speaking cuisines. Beyond meat, it can describe foods or ingredients that have been ground or finely crushed, such as ajo molido (ground garlic) or pimienta molida (ground pepper). The word can also appear in regional contexts to indicate finely processed grains or cereals, though carne molida is the most widespread reference.

Ground meat is produced by grinding cuts of beef, pork, lamb, or poultry, and may include added fat to affect moisture and texture. Common practice varies by region and recipe, resulting in a range from lean to fatty mixtures. In home kitchens, texture can be adjusted from finely ground to coarsely ground depending on the dish, such as sauces, meatballs, burgers, or picadillo. Poultry versions exist but are typically cooked to different safety temperatures than red meat.

Culinary uses are diverse: carne molida is central to tacos, burritos, meat sauces, albóndigas (meatballs), empanadas, and meatloaf; it also serves as a filling for various dishes in Latin American and Spanish cuisines. Spices and aromatics are commonly mixed in, producing regional flavors and preparations.

Safety and storage: raw ground meat should be refrigerated promptly and used within a couple of days, or frozen for longer storage. It must be cooked to safe internal temperatures (for example, beef, pork, lamb about 160°F/71°C; poultry about 165°F/74°C) to avoid foodborne illness.

Regional note: although “carne molida” is standard in many countries, terminology can vary—some regions prefer “carne picada” for ground meat or refer to ground ingredients with different local terms.