Salpicon is a term in French cuisine

French cuisine

French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...

applied to a preparation consisting of one or more ingredients, diced or minced, and bound with a sauce. The resulting mixture is used to stuff tart

Tart

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard....

lets, canapé

Canapé

A canapé is a small, prepared and usually decorative food, held in the fingers and often eaten in one bite.- Details :...

s, croquette

Croquette

A croquette is a small fried food roll containing, usually as main ingredients, mashed potatoes, and/or ground meat , shellfish, fish, vegetables, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer or any of the combination thereof, sometimes with a filling, often encased in...

s, rissole

Rissole

A rissole is a small croquette, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried...

s, timbale

Timbale

Timbale may refer to:*Timbales or timbal, a Cuban and LatinoAmerican percussion instrument*Timbale , a kind of dish of various ingredients baked in a round mold...

s, vol-au-vent

Vol-au-vent

A vol-au-vent is a small hollow case of puff pastry. A round opening is cut in the top and the pastry cut out for the opening should be replaced as a lid after the case is filled...

s, croustade

Croustade

A Croustade is a French culinary term meaning a crust or pie-crust of any type. They are usually made of flaky pastry or puff pastry, but there are also bread croustades , potato croustades , rice, semolina and vermicelli croustades, among others.-References:* Le Guide Culinaire by Auguste...

s, eggs, roulade

Roulade

The word roulade originates from the French word "rouler" meaning "to roll". Typically, a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock...

s, etc.

In Mexican cuisine

Mexican cuisine

Mexican cuisine, a style of food that originates in Mexico, is known for its varied flavors, colourful decoration and variety of spices and ingredients, most of which are native to the country. The cuisine of Mexico has evolved through thousands of years of blending indigenous cultures, with later...

, the term refers to a salad mixture containing thinly sliced or chopped flank steak

Flank steak

The flank steak, also known as bavette, is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut of meat, flank steak is used in a variety of dishes including London broil and fajitas...

, onion

Onion

The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...

, oregano

Oregano

Oregano – scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family . It is native to warm-temperate western and southwestern Eurasia and the Mediterranean region.Oregano is a perennial herb, growing from 20–80 cm tall,...

, chile serrano

Serrano pepper

The serrano pepper is a type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo. The name of the pepper is a reference to the mountains of these regions....

, avocado

Avocado

The avocado is a tree native to Central Mexico, classified in the flowering plant family Lauraceae along with cinnamon, camphor and bay laurel...

, tomatoes, and vinegar

Vinegar

Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...

. The mixture is commonly served on tostada

Tostada

Tostada is a Spanish word which literally means "toasted". It is used in Latin America to name several different traditional local dishes which have in common the fact they are toasted or use a toasted ingredient as the main base of their preparation. There is a gender difference between "tostada"...

s, taco

Taco

A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great versatility and variety...

s or as a filling of Poblano

Poblano

The poblano is a mild chili pepper originating in the State of Puebla, Mexico. Dried, it is called a chile ancho . The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. While poblanos tend to have a mild flavor, occasionally and unpredictably, they...

peppers.