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Definition: salpicon
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Technically, salpicon is similar to brunoise (vegetables) or macédoine, made with vegetables or fruit. "Salpicon" also shows that culinary vocabulary does not owe everything to French haute cuisine. The word comes from the Spanish salpicón, from sal and picar, to chop. The term refers to a cold meat dish garnished with salt, onion, chillies and oil.
On certain websites, lovers of Mexican flavours tell us that tostadas de salpicón are a tasty dish of fried corn tortillas served with cold beef. Pieces of beef are boiled, cut into strips and cheerfully served with avocado, tomato, pepper, oregano and a ladleful of crème fraîche. Definitely not something to insult the taste buds.
On certain websites, lovers of Mexican flavours tell us that tostadas de salpicón are a tasty dish of fried corn tortillas served with cold beef. Pieces of beef are boiled, cut into strips and cheerfully served with avocado, tomato, pepper, oregano and a ladleful of crème fraîche. Definitely not something to insult the taste buds.