Salpicon

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.

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.^[3]

Notes

^ Steven Raichlen (January 2011). Bold & Healthy Flavors: 450 Recipes from Around the World. Black Dog & Leventhal. pp. 195–. ISBN 978-1-57912-855-5.
^ Raymond Sokolov (22 September 2010). Saucier's Apprentice. Random House LLC. p. 189. ISBN 978-0-307-76480-5.
^ Jens Porup (15 September 2010). Lonely Planet Colombia. Lonely Planet. p. 47. ISBN 978-1-74220-326-3.

References

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

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[Raichlen2011-1] Steven Raichlen (January 2011). Bold & Healthy Flavors: 450 Recipes from Around the World. Black Dog & Leventhal. pp. 195–. ISBN 978-1-57912-855-5.

[Sokolov2010-2] Raymond Sokolov (22 September 2010). Saucier's Apprentice. Random House LLC. p. 189. ISBN 978-0-307-76480-5.

[Porup2010-3] Jens Porup (15 September 2010). Lonely Planet Colombia. Lonely Planet. p. 47. ISBN 978-1-74220-326-3.

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