Salpicon (or salpicón, meaning "hodgepodge" or "medley" in Spanish)[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.

Salpicon

Seafood salpicon, an example from Spanish cuisine.
Region or state	Southern Europe, Latin America
Media: Salpicon

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

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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[es] Salpicón