Salpicon means “medley” in Spanish, and in Mexico and Central America it refers to a salad mixture. The Guatemalan version I came across today consisted of finely chopped onion, tomato, radish, and mint with a dusting of dried and finely grated beef. It came with two lime halves for squeezing, a side of rice that had peas, carrot, and corn in it, and a side of creamy black beans garnished with crumbly fresh white cheese. In Mexico you will probably come upon this dish with cilantro instead of mint, and shredded beef instead of the almost powdered version; however, while the beef on the Guatemalan version didn't provide much protein, the rice and beans did. When I left the restaurant, I thought that salpicon was very similar to the Arabic tabouli salad (with beef instead of bulgur wheat and mint instead of parsley). When I told a Mexican friend of mine about my salpicon, he said that it sounded very similar to an Arabic salad, the name of which escaped him. Great culinary minds think alike! This was a very refreshing dish which I spiced up with Picamás green hot sauce imported from Guatemala, which was salty, sour, and spicy. What a wonderful lunch on a hot day!
Location: Guatemala Grill, 68100 Ramon Road, Suite C6 & C7, Cathedral City, California. Date: September 27, 2021.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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