marinadas

Marinadas is the plural form used in Spanish and Portuguese for marinades, the seasoned liquids, pastes, or mixtures in which foods are soaked to impart flavor and, in some cases, tenderness. In English, the term is marinade, but many cuisines use distinct names for their own versions of the technique and products described as marinadas.

Typical ingredients include an acid (vinegar, citrus juice, wine), oil, salt, sugar, and flavorings such as garlic, herbs, and spices. Some marinades add soy sauce, miso, or other umami boosters. Acids help denature proteins and can tenderize; however, prolonged contact with delicate proteins, such as fish, can begin to “cook” the meat. Enzymatic marinades may use pineapple, papaya, or kiwi to break down tissue. The choice of ingredients depends on the target food and desired flavor profile.

Marinating times vary: minutes to hours for fish; 1–12 hours for poultry; several hours to a day or more for beef, pork, or vegetables. Food should be refrigerated during marination, and the container should be non-reactive. Do not reuse marinade that has been in contact with raw meat unless it is boiled to kill any pathogens; otherwise discard it.

Marinades are used across cuisines for grilling, roasting, or pan-frying. They differ from brines, which are salt- and water-based and mainly aimed at moisture rather than flavor. Marinadas are found in many culinary traditions, including Latin American, Mediterranean, and Asian cooking.