Yes, you can usually freeze marinated meat from a carniceria, but it holds up best when you freeze it quickly, flatten the package, and thaw it under control instead of letting it sit too long in the fridge.
Short answer first
The biggest texture problems come from weak packaging, slow freezing, or leaving acidic marinades on the meat for too many days before cooking.
If you know you will not cook the meat within a short window, freeze it sooner rather than later. Letting marinated meat sit too long in the refrigerator can make the texture softer than you want, especially with acidic marinades.
If the butcher wrap feels thin or messy, slide the package into a freezer bag or repackage it in a tighter, better-sealed container. The goal is to reduce leaks and freezer burn.
Thaw the meat in the refrigerator, then pat off excess surface marinade if it looks very wet before cooking. A slick, watery surface makes browning harder.
FAQ
The freezer itself is not the main problem. Texture usually suffers when acidic marinade stays on the meat too long before or after freezing.
If the original package is thin, leaky, or oversized, repackaging is a good idea.
It is better to avoid repeated freeze-thaw cycles when possible because texture keeps slipping each time.