salteados

Salteados are dishes prepared using the saltear technique, in which ingredients are cooked quickly in a small amount of fat over high heat in a wide pan or wok. The goal is to brown the exterior while preserving color, texture, and moisture, producing crisp-tender results in a short time.

Technique: Use a hot pan, pat ingredients dry, cut uniformly, and avoid overcrowding. Add aromatics like garlic or ginger in oil, then protein first if needed, followed by vegetables. Stir or toss constantly to ensure even contact with the hot surface. Deglaze with stock, wine, or soy sauce to form a light sauce; finish with herbs, citrus, or a splash of acid.

Common ingredients include chicken, beef, pork, shrimp, or tofu, paired with vegetables such as peppers, onions, mushrooms, broccoli, or snow peas. Flavors vary by cuisine, ranging from soy- and garlic-based profiles to lemon, paprika, or saffron accents. A cornstarch slurry is often used to slightly thicken sauces.

Regional usage: In Spanish-language cooking, salteado describes quick-fried dishes and is widely used on menus to indicate stir-fried or sautéed preparations, especially with vegetables or mixed proteins. The technique is also central to many Asian-inspired preparations adapted to local ingredients.

Salteados are valued for speed and efficiency, enabling restaurant and home cooks to produce flavorful meals with preserved texture. They are commonly served over rice or noodles and can be tailored to dietary preferences.