aliños

Aliños are mixtures or preparations used to season or flavor foods in Spanish-speaking cuisines. The term covers dressings, marinades, and condiments designed to add aroma, tang, and moisture. A typical aliño combines an oil base (often olive oil) with an acidic component such as vinegar or citrus juice, and is often seasoned with garlic, onions, herbs, salt, and optional spices.

Preparation varies by region but shares the function of enhancing dishes. Common forms include vinaigrettes for salads, marinades for meats, fish, or vegetables, and condiments added during cooking or at the table. Aliños can be prepared fresh or as pickling brines and may be emulsified to create smooth sauces or left as a loose mixture.

Regional usage varies. In Spain, aliños are simple blends of oil, vinegar, garlic, and salt used to dress salads or vegetables. In many Latin American countries, aliños appear as adobos, escabeches, or salsas that blend oil, citrus or vinegar, chilies, garlic, and herbs to flavor meats and seafood.

Etymology and scope: The word derives from aliñar, to season or flavor, and in broader usage can denote the act of seasoning as well as the resulting mixture. Aliños are a common element in home cooking and hospitality, reflecting local tastes and available ingredients.