 Seafood salpicon, an example from Spanish cuisine | |
| Region or state | Southern Europe,Latin America,Philippines |
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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 inSpanish and the broaderLatin American cuisine andFilipino cuisine. A salpicon is sometimes used asstuffing.
InMexican cuisine andCentral American cuisine, the term refers to a salad mixture containing thinly sliced or choppedflank steak,onion,oregano,chile serrano,avocado,tomatoes, andvinegar. The mixture is commonly served ontostadas,tacos or as a filling ofpoblano peppers. InHonduras, rabbit meat is used.
InColombian cuisine, salpicón is afruit cocktail beverage made with a base of watermelon and/or orange juice, which gives it its bright red color, andsoda water.[3]
InFilipino 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 (alsoWorcestershire sauce oroyster sauce). It is eaten with rice.[4][5][6][7] It is also known assalpicado de solomillo inPhilippine Spanish.[8][7]
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