horneados

Horneados is a Spanish term that denotes foods prepared by baking in an oven. In culinary usage it can function as an adjective (pollo horneado, pescado horneado) or as a collective noun for baked goods and oven-baked dishes. The root hornear means to bake or roast.

In regional cuisine, horneados covers a wide range of preparations, including meats, fish, vegetables, casseroles, pastries, and breads that are cooked with dry heat in an oven rather than by frying or grilling. Common examples include carne horneada (baked meat), pollo horneado (roasted chicken), papa horneada (baked potato), and various lasagnas or gratins described as horneados on menus. The category also encompasses simple baked sides, such as vegetables or tubers, seasoned and finished with herbs, oil, or cheese.

Preparation methods for horneados typically involve seasoning or marinating, arranging the ingredients in a baking dish, and cooking at moderate to high oven temperatures until the exterior is browned and the interior is fully cooked. Some dishes are covered during part of the baking to retain moisture, while others are left uncovered to promote browning and crispness.

Culinary usage varies by country and context; in homes and menus, horneados signal that the dish is oven-baked rather than fried, boiled, or grilled. The term can also refer to baked goods in a broad sense, depending on the regional vocabulary.