Also on the menu are churrasco steak, salpicon rillettes made with shredded short rib, and black clams poached in coconut milk.
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The 250 guests dined on Conch Salpicon, a dish which paid tribute to local Bahamian cuisine and featured pomegranate, radish, cucumber, green pepper, tomato and salmon roe.
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Another derivative salpicon, chicken salpicon is made with chicken, eggs, and potatoes.
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Salpicon (or salpicón, meaning "hodgepodge" or "medley" in Spanish) is a dish of one or more ingredients diced or minced and bound with a sauce or liquid. There are different versions found in Spanish and the broader Latin American cuisine. A salpicon is sometimes used as stuffing. 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.
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The "Ordinary Salpicon" includes veal sweetbreads, ham, mushrooms, foie gras and truffles served in espagnole sauce. Celery ragout is cooked in bouillon seasoned with salt, nutmeg and pepper. Cucumber ragout is made with velouté sauce. One ragout is made with madeira, chestnuts and chipolata sausages cooked in bouillon with espagnole sauce.
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Resembling an old Spanish salpicon, ropa vieja (Spanish for old clothes) intends to include everything that exceeds from asado, mainly the best cuts of meat chopped with vegetables such as potatoes or ensalada criolla. It is not to be confused with the Cuban ropa vieja which is also a derivative dish but resembles more a sancocho than a salad.
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Fruit salad with condensed milk, granizado shakes, salpicon, and fresh fruit are also sold in the land of "eternal spring". Carimañolas, butifarra (Butifarra Soledeñas), arepas de huevo (Deep-fried egg filled arepa) and cocadas are sold in coastal regions. Also Almojábana, pastel de yuca (deep-fried rice and meat filled cassava patty) are commonly sold on the streets of Bogotá.
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A croquette (/kroʊˈkɛt/) is a small cylinder of food consisting of a thick binder combined with a filling, which is breaded and deep-fried, and served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, or mashed potatoes. The binder may be mixed with a filling or may be stuffed with it; this mixture is called a salpicon. Typical fillings include finely chopped meat, seafood, cheese, rice, pasta, or various vegetables as well as seasonings such as spices, herbs, and mushrooms.
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A fritanga is a restaurant that makes home-style Nicaraguan foods. The staple foods at a fritanga may include gallo pinto (rice and beans), arroz blanco (white rice), carne asada (grilled meat), tajada frita (fried sliced green plaintain), platano frito (fried ripe plaintain), maduros (sweet plaintain), yuca, queso frito (fried cheese), tortilla and cabbage salad. Fritangas also carry daily specials such as: salpicon, ropa vieja, carne desmenusada (shredded beef), and enchiladas, as well as speciality drinks and desserts/pastries. Fritangas have a cafeteria (comideria) style of ordering and the food can be taken out or consumed at the establishment.
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