Salpicon

Salpicon

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

Salpicon (Spanish: salpicón, meaning "hodgepodge" or "medley"; Portuguese: salpicão) 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 and Filipino cuisine. A salpicon is sometimes used as stuffing.

In Mexican 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.

In Colombian 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.

In Filipino cuisine, 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 or oyster sauce). It is eaten with rice. It is also known as salpicado de solomillo in Philippine Spanish.

Gallery

• 
  Portuguese salpicão, a type of sausage
• 
  Spanish salpicón de mariscos, a seafood salad
• 
  Mexican salpicón de res, a beef salad
• 
  Colombian salpicón de frutas, a fruit cocktail beverage
• 
  Filipino beef salpicao (salpicado de solomillo), a garlicky beef dish

References

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