picada

Picada is a term used to describe a shared assortment of small bites served as an aperitif or light meal. It is most closely associated with Argentina and Uruguay, though similar concepts appear in other Spanish-speaking regions and in the broader Latin American culinary sphere. The name derives from the idea of nibbling or “picking” at a plate.

A typical picada features a mix of items such as cured meats, cheeses, olives, pickled vegetables, nuts, assorted bread or crackers, and various spreads or dips. The exact composition varies by country, region, and personal preference, allowing for regional specialties and seasonal ingredients. Plates may be presented on a board or platter and are designed to be shared among diners.

Cultural use and serving context vary. In many households and bars, picadas are offered before a main meal or accompany drinks like beer or wine during social gatherings. They can be assembled quickly for informal get-togethers or prepared more elaborately for entertaining.

Etymology and related concepts: The term comes from the verb picar, meaning to nibble, or from picado, indicating something chopped or small. Picada shares similarities with tapas (Spain), antipasti (Italy), and charcuterie boards, and in practice often functions as a flexible, communal eating experience rooted in hospitality and social dining.