asada

Asada is a Spanish adjective meaning grilled or roasted. In culinary contexts, it most often refers to carne asada, a dish consisting of marinated and grilled beef that is popular in Mexican and Mexican American cuisine. The term mirrors the cooking method and derives from asar, to roast; carne indicates meat, and -ada is a feminine participle suffix.

Carne asada typically uses cuts such as skirt steak, flank steak, or other thin, flavorful cuts. Marinades commonly include citrus juice (lime or orange), oil, garlic, cilantro, cumin, and chili peppers; other ingredients may include onion, jalapeño, beer, or vinegar. The meat is marinated for a period ranging from 30 minutes to several hours to tenderize and flavor. It is then grilled over high heat, seared to develop color, rested briefly, and sliced thinly across the grain.

Serving and regional variations: In Mexico and the southwestern United States, carne asada is commonly served with warm tortillas, pico de gallo or salsa, guacamole, onions and cilantro. It can accompany rice and beans, or be used in tacos, burritos, or bowls. Other dishes also use asada in their name, such as pollo asado (roasted/grilled chicken) or pescado asado (grilled fish). The term can also indicate other roast/grilled preparations outside Mexico, reflecting broader Spanish usage.

While carne asada is widely associated with street food and taquerias, its preparation varies by region and household.