Salpicon
Dish in Latin American cuisine
From Wikipedia, the free encyclopedia
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 and Filipino cuisine. A salpicon is sometimes used as stuffing.
Seafood salpicon, an example from Spanish cuisine | |
| Region or state | Southern Europe, Latin America, Philippines |
|---|---|
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]
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.[4][5][6][7] It is also known as salpicado de solomillo in Philippine Spanish.[8][7]
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
