filetes

Filete, plural filetes, is a term used in Spanish-speaking countries for a boneless slice of meat or fish. A fillet is typically cut from a larger primal, yielding a flat, uniform piece that cooks quickly and evenly.

Common varieties include filete de res (beef fillet), filete de cerdo (pork fillet), filete de pollo (chicken fillet), and filete de pescado (fish fillet). When used for beef, the term often denotes a lean, tender portion, while for other animals the cut can derive from standard loin or breast areas depending on local butchery.

Preparation and cooking: Filetes are often pounded to even thickness, seasoned, and cooked by grilling, searing, frying, or baking. Variants include empanizados or apanados (breaded fillets). In many cuisines they are marinated with citrus, herbs, or spices before cooking.

Culinary uses: Filetes appear in dishes such as filete a la plancha (grilled fillet), filete al ajillo, and filete empanizado. Fish fillets are commonly served with lemon and butter, or in sauces that complement their delicate texture.

Etymology and regional usage: The word fillet derives from the French filet, meaning a thread or strip; in Spanish it denotes a boneless slice of meat or fish. The term is common across Spain and Latin America, with regional variations in preferred cuts and presentations.