Salpicon (, meaning "hodgepodge" or "medley"; ) is a dish of one or more ingredients diced or minced and bound with a sauce or liquid. There are different versions found in Spanish and the broader

Latin American cuisine Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some i ...

and

Filipino cuisine Filipino cuisine is composed of the cuisines of more than a hundred distinct Ethnic groups in the Philippines, ethnolinguistic groups found throughout the Philippines, Philippine archipelago. A majority of mainstream Filipino dishes that comp ...

. A salpicon is sometimes used as

stuffing Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a Starch#Food, starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and v ...

. In

Mexican cuisine Mexican cuisine consists of the cuisines and associated traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican Cuisine, Mesoamerican cuisine. Mexican cuisine's ingredients and methods arise from the area's first agr ...

and Central American cuisine, the term refers to a salad mixture containing thinly sliced or chopped flank steak,

onion An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classifie ...

oregano Oregano (, ; ''Origanum vulgare'') is a species of flowering plant in the mint family, Lamiaceae. It was native to the Mediterranean region, but widely naturalised elsewhere in the temperate climate, temperate Northern Hemisphere. Oregano is a ...

, chile serrano,

avocado The avocado, alligator pear or avocado pear (''Persea americana'') is an evergreen tree in the laurel family (Lauraceae). It is native to Americas, the Americas and was first domesticated in Mesoamerica more than 5,000 years ago. It was priz ...

tomato The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible Berry (botany), berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originate ...

es, and

vinegar Vinegar () is an aqueous solution of diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting ...

. The mixture is commonly served on tostadas,

taco A taco (, , ) is a traditional Mexican cuisine, Mexican dish consisting of a small hand-sized corn tortilla, corn- or Flour tortilla, wheat-based tortilla topped with a Stuffing, filling. The tortilla is then folded around the filling and fing ...

s or as a filling of

poblano The poblano (''Capsicum annuum'') is a mild chili pepper originating in Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ''ancho'' (wide). Stuffed fresh and roasted, it is popular in chiles rellenos poblanos. W ...

peppers. In

Honduras Honduras, officially the Republic of Honduras, is a country in Central America. It is bordered to the west by Guatemala, to the southwest by El Salvador, to the southeast by Nicaragua, to the south by the Pacific Ocean at the Gulf of Fonseca, ...

, rabbit meat is used. In

Colombian cuisine Colombian cuisine is a culinary tradition of six main regions within Colombia: Insular, Caribbean, Pacific, Andean, Orinoco, and Amazonian. Colombian cuisine varies regionally and is influenced by Indigenous peoples in Colombia, Indigenous Colom ...

, salpicón is a fruit cocktail beverage made with a base of watermelon and/or orange juice, which gives it its bright red color, and

soda water Carbonated water is water containing dissolved carbon dioxide gas, either artificially injected under pressure, or occurring due to natural geological processes. Carbonation causes small bubbles to form, giving the water an effervescent quali ...

. In

, it is known specifically as "beef salpicao" (or rarely, "beef salpicado") and is made from seared or stir-fried tender cubes or thin strips of beef in oil, salt, black pepper, and characteristically, minced garlic. A sauce is then added, usually made from soy sauce, butter, and sugar (also

Worcestershire sauce Worcestershire sauce or Worcester sauce (UK: ) is a fermented liquid condiment invented by pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century ...

oyster sauce Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,The Times, 22 January 1981; ''Cook Accidentally on purpose'' sugar, salt and water, thi ...

). It is eaten with rice. It is also known as in

Philippine Spanish Philippine Spanish ( or ) is the variety of standard Spanish spoken in the Philippines, used primarily by Spanish Filipinos. Spanish as spoken in the Philippines contains a number of features that distinguishes it from other varieties of ...

Gallery

File:Salpicão.jpg, Portuguese , a type of sausage File:Salpicón de Mariscos - 2011.JPG, Spanish , a seafood salad File:Salpicón de res.jpg, Mexican , a beef salad File:Sirviendo salpicón de frutas.jpg, Colombian , a fruit cocktail beverage File:Philippine Food Expo Pasay City 28.jpg, Filipino beef salpicao (), a garlicky beef dish

Notes

References

* '' Le Guide Culinaire'' by

Auguste Escoffier Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularised and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-A ...

, Flammarion, Paris (1903) * '' Larousse Gastronomique'', Crown Publishers (1961)
(''Translated from the French, Librairie Larousse, Paris (1938)'') Beef dishes Food ingredients Spanish cuisine Mexican cuisine Central American cuisine Filipino cuisine {{ingredient-stub