asadas

Asadas is the plural form of asada, a Spanish term used to describe foods that are grilled, especially meats. The root asar means to roast or grill. In culinary use, asadas typically refers to marinated and grilled proteins, such as beef, pork, chicken, or fish, prepared over charcoal or gas grills.

Preparation commonly involves marination with citrus juice (lime or orange), oil, garlic, onion, chili peppers, and spices like cumin or coriander. Marinades may range from short to several hours. The meat is then cooked over high heat to develop a seared exterior while remaining tender inside. For carne asada, the meat is often thinly sliced after grilling; other asadas may use larger cuts served in portions.

Serving practices vary but often include tortillas or rice, with accompaniments such as onions, cilantro, salsa, and lime. In street food contexts, carne asada is a staple ingredient in tacos, burritos, or bowls.

Regional notes describe how the term is used across the Spanish-speaking world. In Mexico, carne asada is a common dish for family gatherings and as a core element of tacos or fajitas. In other regions, asadas can refer to a variety of grilled proteins prepared similarly. The related term asado is used in Argentina and Uruguay and denotes barbecue, a concept that overlaps with asadas in its emphasis on grilled meats over coals.

See also: Carne asada; Asado; Barbecue; Latin American cuisine.