Rebozadas

Rebozadas are a category of fried foods in Spanish-speaking cuisines defined by items that are coated in a batter or breading and cooked by deep-frying. The term comes from rebozar, meaning to coat or bread before frying. Though forms vary by region, the common feature is a crispy outer layer created by the batter or crust, which seals in a tender interior.

Preparation typically involves a filling such as shredded chicken, pork, fish, cheese, or vegetables. The filling may be wrapped in a tortilla or formed into a patty or roll, then dipped into a seasoned batter—often egg-based with flour or cornmeal—and fried in oil until golden. Some recipes use a double coating or add breadcrumbs for extra crunch. Batters are commonly seasoned with spices such as chili, garlic, cumin, or paprika to reflect local flavors. In some versions, the item is battered without a wrapper, yielding a more straightforward fried nugget or cutlet.

Regional varieties include chicken rebozado (pollo rebozado) and fish rebozado (pescado rebozado), which are common in Mexican home cooking and street food. Variations may employ different fillings, including vegetarian options with cheese or vegetables, adapted to local tastes and ingredients. The technique is also encountered in other Latin American cuisines, where similar battered and fried preparations appear with seafood, meat, or plant-based fillings.

Serving typically involves accompaniments such as salsa, crema, lime, and sometimes rice or beans. Rebozadas are noted for their contrasts of crisp exterior and moist interior, and they are enjoyed as snacks, starters, or main courses. Nutritionally, they are relatively high in calories and fat due to frying, though baked or air-fried alternatives exist in some homes and modern restaurants.