Salpicon (Spanish: salpicón, meaning "hodgepodge" or "medley"; Portuguese: salpicão)[1] is a dish of one or more ingredients diced or minced and bound with a sauce or liquid.

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] In Filipino cuisine, it is known specifically as "beef salpicao" (or rarely, "beef salpicado") and is made from seared or stir-fried tender cubes or thin strips of beef in oil, salt, black pepper, and characteristically, minced garlic.