Vegetarian Salpicón

Vegetarian Salpicón

Salpicón is a traditional Latin American dish. It varies significantly between countries, and even in Guatemala. But the way my Suegra makes it is with bolovique (round of eye cut of a cow, whatever that means), radish, onion, cilantro, lime, and salt, all finely diced and mixed together, served on tortillas like tacos. This is a very old dish, probably stemming from Spanish Colonial times as it was mentioned in the famous tale Don Quijote de la Mancha. It’s definition is basically that it contains some type of meat finely chopped, and salt. Thats pretty general. But I’m going to be using a more narrow definition here, based upon the meal Héc’s mom makes. Otherwise, the only thing my dish would have in common with the tradition is salt.

This was inspired by an excess of radish (as many of my dishes are inspired by some kind of excess…) I’ve never been into radish very much, but have of late taken to eating them whole dipped in a little salt. I like the sharp bite it gives. This is a nice side dish to accompany anything. I encourage you to try it with beef, pork, or chicken. I just don’t like cooking with meat very often.

Vegetarian Salpicón

1 bunch of radish, grated (about 12 radishes)
1 or 1.5 large onion (I used white)
1 or 1.5 limes, juiced
1/2 cup cilantro, roughly chopped (mint can also be used)
Salt and pepper to taste

Directions: Combine all ingredients, taste, and adjust the seasonings to your liking. I use lots of onion and lots of cilantro.


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