Salpicon
Salpicon and salpicón are terms used in different ways in French, Spanish, Central American and Colombian cuisine for preparations of one or more ingredients diced or minced and bound with a sauce or liquid.
In French cuisine the resulting mixture is used to stuff tartlets, canapés, croquettes, rissoles, timbales, vol-au-vents, croustades, eggs, roulades, etc.
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 or orange juice, and soda water.[1][2][3]
References
Additional sources
- 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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