Salpicon: Difference between revisions

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

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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 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.^[3]

Notes

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

[Raichlen2011-1] Steven Raichlen (January 2011). Bold & Healthy Flavors: 450 Recipes from Around the World. Black Dog & Leventhal. pp. 195–. ISBN 978-1-57912-855-5.

[Sokolov2010-2] Raymond Sokolov (22 September 2010). Saucier's Apprentice. Random House LLC. p. 189. ISBN 978-0-307-76480-5.

[Porup2010-3] Jens Porup (15 September 2010). Lonely Planet Colombia. Lonely Planet. p. 47. ISBN 978-1-74220-326-3.

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[2]

[3]

@@ Line 1: / Line 1: @@
+{{Short description|Dish in Latin American cuisine}}
-[[File:Salpicón de marisco, Galiza.jpg|thumb|right|Seafood salpicon, an example from Spanish cuisine]]
+{{Infobox prepared food
-'''Salpicon''' (or '''salpicón''', meaning "hodgepodge" or "medley" in Spanish)<ref name="Raichlen2011">{{cite book|author=Steven Raichlen|title=Bold & Healthy Flavors: 450 Recipes from Around the World|url=http://books.google.com/books?id=N9PkMJX1-vQC&pg=PA195|date=January 2011|publisher=Black Dog &amp; Leventhal|isbn=978-1-57912-855-5|pages=195–}}</ref> are terms used in different ways in [[French cuisine|French]], [[Spanish cuisine|Spanish]], [[Central American cuisine|Central American]] and [[Latin American cuisine]] for preparations 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=http://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> A salpicon is sometimes used as [[stuffing]]. In contrast to the usual savory versions of other cuisines, in Colombia "salpicon" refers to a sweet snack.
+| name             = Salpicon
+| image            = Salpicón de marisco, Galiza.jpg
+| caption          = Seafood salpicon, an example from Spanish cuisine
+| alternate_name   =
+| country          =
+| region           = [[Southern Europe]], [[Latin America]]
+| creator          =
+| course           =
+| type             =
+| served           =
+| main_ingredient  =
+| variations       =
+| calories         =
+| other            =
+}}
+'''Salpicon''' ({{lang-es|'''salpicón'''}}, meaning "hodgepodge" or "medley"; {{lang-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 cuisine|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]], [[Serrano pepper|chile serrano]], [[avocado]], [[tomato]]es, and [[vinegar]]. The mixture is commonly served on [[Tostada (tortilla)|tostadas]], [[taco]]s or as a filling of [[poblano]] peppers. In [[Honduras]], rabbit meat is used.
-In French cuisine, the resulting mixture is used to stuff [[tart]]lets, [[canapé]]s, [[croquette]]s, [[rissole]]s, [[Timbale (food)|timbale]]s, [[vol-au-vent]]s, [[croustade]]s, eggs, [[roulade]]s, etc.
+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 [[Mexican cuisine]] and [[Central American cuisine]], the term refers to a salad mixture containing thinly sliced or chopped [[flank steak]], [[onion]], [[oregano]], [[Serrano pepper|chile serrano]], [[avocado]], [[tomato]]es, and [[vinegar]]. The mixture is commonly served on [[Tostada (tortilla)|tostadas]], [[taco]]s or as a filling of [[Poblano]] peppers.
-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=Lonel Colombia|url=http://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>
 ==Notes==
@@ Line 13: / Line 27: @@
 ==References==
 * ''[[Le Guide Culinaire]]'' by [[Auguste Escoffier]], [[Groupe Flammarion|Flammarion]], Paris (1903)
-* ''[[Larousse Gastronomique]]'',  Crown Publishers (1961)<br>(''Translated from the French, Librairie Larousse, Paris (1938)'')
+* ''[[Larousse Gastronomique]]'', Crown Publishers (1961)<br>(''Translated from the French, Librairie Larousse, Paris (1938)'')
 {{Mexican cuisine}}
@@ Line 19: / Line 33: @@
 [[Category:Beef dishes]]
 [[Category:Food ingredients]]
-[[Category:French cuisine]]
+[[Category:Spanish cuisine]]
 [[Category:Mexican cuisine]]
+[[Category:Central American cuisine]]
 {{ingredient-stub}}