Salpicon
Salpicon and salpicón (meaning "hodgepodge" or "medley" in Spanish)[1] are terms used in different ways in French, Spanish, Central American and Latin American cuisine for preparations of one or more ingredients diced or minced and bound with a sauce or liquid.[2] 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.
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 and/or orange juice, which gives it its bright red color, and soda water.[3]
See Also
References
- ^ 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.
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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