|Region or state||Western Europe, Latin America|
Salpicon (or salpicón, meaning "hodgepodge" or "medley" in Spanish) 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.
- 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.
- 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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