{{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, Latin America, 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 and the broader Latin American cuisine and Filipino cuisine. A salpicon is sometimes used as stuffing.
In Central American cuisine the dish is similar, with some varieties. In 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 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, rabbit meat is also used.
In South American cuisine there are also different varieties. 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.<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 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, 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 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.<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.<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 {{lang|pt|salpicão}}, a type of sausage File:Salpicón de Mariscos - 2011.JPG|Spanish {{lang|es|salpicón de mariscos}}, a seafood salad File:Salpicón de res.jpg|Mexican {{lang|es|salpicón de res}}, a beef salad File:Sirviendo salpicón de frutas.jpg|Colombian {{lang|es|salpicón de frutas}}, a fruit cocktail beverage File:Philippine Food Expo Pasay City 28.jpg|Filipino beef salpicao ({{lang|es|salpicado de solomillo}}), a garlicky beef dish </gallery>
==Notes== {{Reflist}}
==References== * ''Le Guide Culinaire'' by Auguste Escoffier, Flammarion, Paris (1903) * ''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}}