aliño

Aliño is a term used in Spanish-speaking cuisines to refer to a mixture of ingredients that seasons or flavors food. It can denote the act of seasoning, the blend itself, or the sauce or dressing that accompanies a dish. Aliño can be applied before, during, or after cooking, depending on the dish and method.

In Spain and many Latin American countries, aliño has regionally distinct meanings. In Spain, it often describes a simple salad dressing or vinaigrette made with olive oil, vinegar, salt, and garlic, sometimes with herbs. In Caribbean and Andean kitchens, aliño may refer to a broader seasoning mix or adobo used to marinate meats, fish, or vegetables, often including garlic, onion, citrus juice, peppers, and herbs.

Common variants include a dry aliño or rub, used to coat foods before cooking, and a líquido aliño, such as a vinaigrette or sauce served alongside. Specific examples include aliño para ensaladas, aliño para carnes, or adobos labeled simply as aliño. Regional recipes may emphasize chili, cumin, oregano, or paprika.

See also adobo, marinade, seasoning, vinaigrette.