Salpicon

In the article about Salpicon we are going to explore in detail all the aspects related to this topic. From its origin and evolution over time, to its influence on today's society. We will analyze the different perspectives and theories related to Salpicon, as well as its impact in different areas, such as culture, economy, politics, technology, among others. In addition, we will address the main challenges that Salpicon currently faces, as well as the possible solutions and innovations that are emerging around this topic. Ultimately, this article aims to offer a complete and updated view on Salpicon, providing relevant information and in-depth analysis for all those interested in delving deeper into this topic.

Dish in Latin American cuisine

Salpicon

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

Salpicon (Spanish: salpicón, meaning "hodgepodge" or "medley"; Portuguese: salpicão) is a dish of one or more ingredients diced or minced and bound with a sauce or liquid. There are different versions found in Spanish and the broader Latin American cuisine. A salpicon is sometimes used as stuffing.

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.

Notes

1. ^ Steven Raichlen (January 2011). Bold & Healthy Flavors: 450 Recipes from Around the World. Black Dog & Leventhal. pp. 195–. ISBN 978-1-57912-855-5.
2. ^ Raymond Sokolov (22 September 2010). Saucier's Apprentice. Random House LLC. p. 189. ISBN 978-0-307-76480-5.
3. ^ Jens Porup (15 September 2010). Lonely Planet Colombia. Lonely Planet. p. 47. ISBN 978-1-74220-326-3.

References

• Le Guide Culinaire by Auguste Escoffier, Flammarion, Paris (1903)
• Larousse Gastronomique, Crown Publishers (1961)
  (Translated from the French, Librairie Larousse, Paris (1938))

This food ingredient article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e