Salpicon: Difference between revisions

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

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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. In contrast to the usual savory versions of other cuisines, in Colombia "salpicon" refers to a sweet and cold beverage.

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 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). Lonel 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). Lonel Colombia. Lonely Planet. p. 47. ISBN 978-1-74220-326-3.

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@@ Line 17: / Line 17: @@
 '''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=https://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> 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 contrast to the usual savory versions of other cuisines, in Colombia "salpicon" refers to a sweet and cold beverage.
+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.
-Hoy en día es un plato muy propio de toda la costa andaluza, pero sobre todo, en las provincias de Huelva y Cádiz (donde se suele encontrar elaborado con marisco cocido). En la actualidad es servido como una tapa en muchos bares de España, que por defecto suele interpretarse como salpicón de mariscos.
-In [[Spanish cuisine]], [[Mexican cuisine]] and [[Central American cuisine]], the term refers to a salad mixture containing thinly sliced or chopped [[flank steak]], [[onion]], vegetables, [[tomato]]es, and [[vinegar]]. In the southern coast of Spain, salpicon of seafood is particularly ubiquitous in bars and eateries. In Mexico, 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=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>