Contents

Salpicon

Dish in Latin American cuisine

Salpicon

Seafood salpicon, an example from Spanish cuisine
Region or state	Southern Europe, Latin America
Media: Salpicon

Salpicon (Spanish: salpicón, meaning "hodgepodge" or "medley"; Portuguese: salpicão)^[1] is a dish of one or more ingredients diced or minced and bound with a sauce or liquid.^[2] There are different versions found in Spanish and the broader Latin American cuisine. A salpicon is sometimes used as stuffing.

InMexican cuisine and Central American cuisine, the term refers to a salad mixture containing thinly sliced or chopped flank steak, onion, oregano, chile serrano, avocado, tomatoes, and vinegar. The mixture is commonly served on tostadas, tacos or as a filling of poblano peppers. In Honduras, rabbit meat is used.

InColombian cuisine, 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.^[3]

Notes[edit]

References[edit]

• Le Guide CulinairebyAuguste Escoffier, Flammarion, Paris (1903)
• Larousse Gastronomique, Crown Publishers (1961)
  (Translated from the French, Librairie Larousse, Paris (1938))

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