Fillets

Fillets are thin slices of meat, fish, or chicken, obtained by cutting a larger piece into uniform, fine slices. This format is very popular in cooking due to its quick cooking time and the ease of preparing a variety of dishes, from fried and grilled to stewed and breaded.

Origin: The term "fillet" comes from the French filet, which means "thread" or "fillet," referring to the elongated and thin shape of the cut. It is a term widely used in international gastronomy, adapted in the Spanish-speaking world to define this specific type of cut.

Properties: Fillets maintain the nutritional properties of the original food, but their thinner cut allows for uniform and quick cooking, which helps preserve flavors and essential nutrients, such as proteins and B vitamins in meats. In fish, for example, it facilitates the reduction of bones and makes preparation more convenient.

Synonyms in Latin America: Although "fillet" is the most common term, in different regions they are also called bistec (common in Mexico and Central America), chuleta (when referring to cuts with bone in some countries), or even lomo when referring to lean and tender cuts of meat. In the case of fish, the terms filete or tranche are frequently used, although the latter is more common in areas with French culinary influence.