# Salpicon

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> Source: https://en.wikipedia.org/wiki/Salpicon
> Source revision: 1351168559
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{{Short description|Dish in Latin American cuisine}}
{{Infobox prepared food
| name             = Salpicon
| image            = Salpicón de marisco, Galiza.jpg
| caption          = Seafood salpicon, an example from Spanish cuisine
| alternate_name   = 
| country          = 
| region           = [Southern Europe](/source/Southern_Europe), [Latin America](/source/Latin_America), [Philippines](/source/Philippines)
| creator          = 
| course           = 
| type             = 
| served           = 
| main_ingredient  = 
| variations       = 
| calories         = 
| other            = 
}}
'''Salpicon''' ({{langx|es|'''salpicón'''}}, meaning "hodgepodge" or "medley"; {{langx|pt|'''salpicão'''}})<ref name="Raichlen2011">{{cite book|author=Steven Raichlen|title=Bold & Healthy Flavors: 450 Recipes from Around the World|url=https://books.google.com/books?id=N9PkMJX1-vQC&pg=PA195|date=January 2011|publisher=Black Dog & Leventhal|isbn=978-1-57912-855-5|pages=195–}}</ref> is a dish of one or more ingredients diced or minced and bound with a sauce or liquid.<ref name="Sokolov2010">{{cite book|author=Raymond Sokolov|title=Saucier's Apprentice|url=https://books.google.com/books?id=HKUSH4Pu_f0C&pg=PT189|date=22 September 2010|publisher=Random House LLC|isbn=978-0-307-76480-5|pages=189}}</ref> There are different versions found in [Spanish](/source/Spanish_cuisine) and the broader [Latin American cuisine](/source/Latin_American_cuisine) and [Filipino cuisine](/source/Filipino_cuisine). A salpicon is sometimes used as [stuffing](/source/stuffing).

In [Central American cuisine](/source/Central_American_cuisine) the dish is similar, with some varieties. In [Nicaragua](/source/Nicaragua), salpicon is a mixture of minced meat mixed with green bell pepper, onion, salt and lime. It is served hot or cold, and with white rice and plantains (boiled, fried, etc.).<ref>https://revista.drclas.harvard.edu/salpicon-nicaraguense/</ref><ref>https://jonathanmelendez.com/nicaraguan-salpicon</ref> In [El Salvador](/source/El_Salvador) the minced meat gets mixed with mint, radish, onion, garlic and lime. It is also served alongside white rice, and sometimes beans.<ref>https://www.latimes.com/recipe/salvisoul-salpicon-de-res-minced-beef-salad-recipe</ref> In [Honduras](/source/Honduras), rabbit meat is also used. 

In [South American cuisine](/source/South_American_cuisine) there are also different varieties. In [Colombian cuisine](/source/Colombian_cuisine), salpicón is a [fruit cocktail](/source/fruit_cocktail) beverage made with a base of watermelon and/or orange juice, which gives it its bright red color, and [soda water](/source/soda_water).<ref name="Porup2010">{{cite book|author=Jens Porup|title=Lonely Planet Colombia|url=https://books.google.com/books?id=Kw78V-p1aY4C&pg=PA47|date=15 September 2010|publisher=Lonely Planet|isbn=978-1-74220-326-3|pages=47}}</ref> In [Peru](/source/Peru) it is "Salpicón de pollo", a chicken salad with vegetables, mayonnaise, lime, and herbs.<ref>https://gabymora.com.au/recipe-salpicon-de-pollo-peruvian-chicken-salad/</ref>

In [Mexican cuisine](/source/Mexican_cuisine), the term refers to a salad mixture containing thinly sliced or chopped [flank steak](/source/flank_steak), [onion](/source/onion), [oregano](/source/oregano), [chile serrano](/source/Serrano_pepper), [avocado](/source/avocado), [tomato](/source/tomato)es, and [vinegar](/source/vinegar). The mixture is commonly served on [tostadas](/source/Tostada_(tortilla)), [taco](/source/taco)s or as a filling of [poblano](/source/poblano) peppers.

In [Filipino cuisine](/source/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](/source/Worcestershire_sauce) or [oyster sauce](/source/oyster_sauce)). It is eaten with rice.<ref>{{cite web |title=Filipino Beef Salpicao (Stir-Fried Beef and Garlic) |url=https://pepper.ph/recipes/filipino-beef-salpicao |website=Pepper.ph |access-date=9 December 2024}}</ref><ref>{{cite web |last1=Manalo |first1=Lalaine |title=Beef Salpicao |url=https://www.kawalingpinoy.com/beef-salpicao/ |website=Kawaling Pinoy |date=26 October 2023 |access-date=9 December 2024}}</ref><ref>{{cite web |title=Beef Salpicao |url=https://panlasangpinoy.com/easy-beef-salpicao-recipe/ |website=Panlasang Pinoy |date=3 September 2021 |access-date=9 December 2024}}</ref><ref name=Quirino/> It is also known as {{lang|es|salpicado de solomillo}} in [Philippine Spanish](/source/Philippine_Spanish).<ref name="Fernandez">{{cite book |last1=Fernandez|page=76 |first1=Doreen |last2=Alegre |first2=Edilberto N. |title=LASA: A Guide to 100 Restaurants |date=1989 |publisher=Urban Food Foundation}}</ref><ref name=Quirino>{{cite web |last1=Besa-Quirino |first1=Elizabeth Ann |title=Beef Salpicao or Salpicado de Solomillo |url=https://thequirinokitchen.com/make-beef-salpicao-salpicado-de-solomillo/ |website=The Quirino Kitchen |date=23 July 2017 |access-date=9 December 2024}}</ref>

==Gallery==
<gallery>
File:Salpicão.jpg|[Portuguese](/source/Portuguese_cuisine) {{lang|pt|salpicão}}, a type of sausage
File:Salpicón de Mariscos - 2011.JPG|[Spanish](/source/Spanish_cuisine) {{lang|es|salpicón de mariscos}}, a seafood salad
File:Salpicón de res.jpg|[Mexican](/source/Mexican_cuisine) {{lang|es|salpicón de res}}, a beef salad
File:Sirviendo salpicón de frutas.jpg|[Colombian](/source/Colombian_cuisine) {{lang|es|salpicón de frutas}}, a fruit cocktail beverage
File:Philippine Food Expo Pasay City 28.jpg|[Filipino](/source/Filipino_cuisine) beef salpicao ({{lang|es|salpicado de solomillo}}), a garlicky beef dish
</gallery>

==Notes==
{{Reflist}}

==References==
* ''[Le Guide Culinaire](/source/Le_Guide_Culinaire)'' by [Auguste Escoffier](/source/Auguste_Escoffier), [Flammarion](/source/Groupe_Flammarion), Paris (1903)
* ''[Larousse Gastronomique](/source/Larousse_Gastronomique)'', Crown Publishers (1961)<br>(''Translated from the French, Librairie Larousse, Paris (1938)'')

{{Mexican cuisine}}
{{Filipino cuisine}}

Category:Beef dishes
Category:Food ingredients
Category:Spanish cuisine
Category:Mexican cuisine
Category:Central American cuisine
Category:Filipino cuisine
{{ingredient-stub}}

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Adapted from the Wikipedia article [Salpicon](https://en.wikipedia.org/wiki/Salpicon) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Salpicon?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.