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Home » Recipes » Salads » Salpicón de Res: Beef and Mint Salad from Guatemala & Mexico

Salpicón de Res: Beef and Mint Salad from Guatemala & Mexico

Posted January 8, 2019, Updated April 15, 2021 //  by Michele Peterson

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 Salpicón de Res is a refreshing shredded beef, radish and mint salad that’s popular throughout Guatemala, Mexico, Nicaragua and the rest of Latin America.

It makes a delicious party appetizer or game day food when topped on tostadas or tucked inside tacos.  

A bowl of salpicon de res shredded beef salad from Guatemala with avocado.
This recipe for salpicon de res, a shredded beef and mint salad popular throughout Latin America makes a refreshing side dish or appetizer

What is Salpicón de Res?

What exactly is salpicón?  The term refers to a dish of one or more finely diced ingredients bound with a sauce. While there are many varieties of salpicon around the world — beef, crab, tuna and even pork — the beef version is especially popular in Guatemala. 

Salpicón de res, a shredded beef, radish and mint salad, is a traditional Guatemalan food typically served at parties and get togethers. 

It’s served year-round and makes the perfect appetizer or side dish because you can make it in advance.

Side view of Salpicon des Res, a Beef and Mint Salad popular in Guatemala and throughout Latin America
Salpicon de Res is a Beef and Mint Salad popular in Latin America

Unlike mayonnaise-based salads that have to stay super-chilled, you don’t have to worry about contracting food poisoning while transporting it during hot weather. It should be served at room temperature.

When served on tostadas, salpicón de res is also popular served as an appetizer. Unlike chojin, a similar traditional Guatemalan food also popular as an appetizer but made with chicharron (fried pork rinds), it’s not deep fried making it lower in calories and heart-healthier.

Recipe for Salpicon de Res / Receta de Salpicon de Res Chapin

This easy Guatemalan appetizer is excellent for serving a crowd as it begins with a whole roast of beef. But much as with many other recetas guatemalteca you can also make make salpicón de res from leftover pot roast or brisket.

Simply chop the leftover roast into small pieces and then add the salad dressing and vegetables according to the recipe instructions below.

Using leftover roast beef doesn’t produce exactly the same dish as the traditional, start from scratch recipe. But I promise it will be just as popular and disappear just as quickly!

Ingredients for Salpicón de Res include beef, tomatoes, mint, lime juice, radishes, mint, onion, cilantro and hot pepper.
Ingredients for Salpicón de Res include beef, tomatoes, mint, lime juice, radishes, mint, onion, cilantro and hot pepper.

I use a Dutch Oven so I can place the meat inside with enough water so it’s 50% covered with liquid. Then, I can forget about it for a few hours and just wait until it’s soft and tender.

You can also choose to cook it in a slow cooker for five to six hours at a low setting.

Cook the meat or carne in broth until it is very tender.
Cook the meat for Salpicón de Res in a large Dutch oven or crock pot

Tip: If you cook a large roast and have leftovers is to use the extra beef to make machaca con huevo, a spicy beef and scrambled egg dish popular in northern Mexico

While the beef is cooking, you chop the onions and herbs you’ll be using. The key is to chop them finely and make sure they’re completely dry.

Seed the tomatoes and chop them into small pieces. 

Trim the radishes, slice crosswise and then chop finely.  

Sliced radishes on a wooden board with a knife.
Trim the radishes, slice them crosswise and finely chop. 

Wash, dry and finely chop the cilantro and mint. 

Finely chopped vegetables for Salpicón de Res salad.
Chop the vegetables and herbs very finely for Salpicón de Res

Mix the lime juice and naranja agria (orange juice) in a separate bowl for the dressing. Naranja agria is an important ingredient as it adds a hint of bitterness to the dish.

It’s possible to purchase a small bottle of Goya Naranja Agria from Amazon, but you can also substitute unsweetened orange juice and grapefruit juice.

Chopping shredded beef by hand to make Salpicon des Res.
Shred and then chop the beef for Salpicón de Res

Once the beef is tender, remove it from the liquid (reserve the broth for later to make Sopa de Albondigas Guatemalteco – Healthy Meatball Soup ) and allow it cool enough so you can separate the meat into long strands.

Continue to shred the meat using two forks. It’s the same method used when making the popular beef stew hilachas Guatemaltecas.

Once the roast is shredded lengthwise, then you can chop the meat into smaller pieces crosswise.

Add the salad dressing to the chopped beef and vegetables.
Combine the shredded and chopped meat with the vegetables and stir in the dressing

Combine the shredded and chopped meat with the vegetables and stir in the dressing and add salt and pepper to taste.

Serve garnished with avocado or crema drizzled overtop. Enjoy it with tortilla chips or on tostadas. 

If you’re looking for a vegetarian appetizer, another easy Guatemalan appetizer to make is tortitas de ejote. Check out our recipe for  Green Bean Fritters or Tortitas de Ejote Guatemalteco 

History and Variations of Salpicón de Res

I first tried salpicón de res Guatemalteco in the home of my husband’s best friend, Juan Carlos. His wife Idalia hails from Chiquimula, a sweltering but picturesque city surrounded by mountains near our family ranch in Zacapa, Guatemala.  

Her cool radish salad appetizer made an ideal midday snack and featured shredded radishes, which added a peppery flavour and colour. 

Overhead shot of Salpicon des Res a popular dish in Mexico, Guatemala and throughout Latin America
Salpicon de Res is a popular dish in Mexico, Guatemala and throughout Latin America

You can find recipe variations of this shredded beef salad across Central America and in Mexico. Many variations of salpicón de res feature an oil and vinegar vinaigrette and oregano rather than mint.

If you’ve got a bounty of mint in your garden and you already sipped your fair share of mojitos, Salpicón Guatemalteco is a good way to use it up.

You can choose to make salpicón de res (beef) or salpicón de pollo (chicken) with fresh mint, they’re both delicious. 

What Cut of Meat to Use (Carne Para Salpicón Guatemalteco)

In Guatemala and Mexico, you can tell the butcher the name of the dish you’ll be making and he’ll  give you the exact cut of meat needed for your recipe. In Canada, it’s not so easy.

I used a blade roast for this salpicon de res recipe. You can substitute flank steak, brisket or any other cut of meat that’s marbled and tenderizes with a long cooking time at a low temperature.

A carniceria in Mexico with meat hanging from hooks.

Other Tips for Making Salpicón de Res

  • Be sure to roast the beef long enough and with sufficient liquid so that it shreds easily.
  • Shred the beef using your hands or two forks as soon as it’s cool enough to handle.
  • Reuse the beef broth for caldo de res ( beef soup)  the next day.
  • You can vary the proportions of radishes, mint and cilantro according to taste.
  • Naranja agria (a bitter orange marinade that’s popular in Latin cooking) is a preferred ingredient for salpicon de res Guatemalteca. But you can  substitute a mixture of unsweetened orange juice and grapefruit juice in equal parts.

Shredded beef salad popular in Mexico and Guatemala shown in a bowl on a wooden table.

 

Salpicon de Res, a Beef and Mint Salad popular in Guatemala and throughout Latin America
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4.88 from 16 votes

Salpicón de Res: Shredded Beef and Mint Salad from Guatemala

Salpicon de Res is a traditional beef and mint salad served as a refreshing first course or appetizer in Guatemala, Mexico and many other countries in Latin America
Prep Time30 mins
Cook Time2 hrs
Chilling time30 mins
Total Time3 hrs
Course: Appetizer, Salad
Cuisine: Guatemala, Mexico
Servings: 6 servings
Calories: 341kcal
Author: Michele Peterson
Cost: $15

Ingredients

  • 2-3 pound blade roast
  • 6 cups beef stock or water
  • 8 stalks fresh mint or hierba buena
  • 2 limes
  • 3 Tablespoons orange juice preferably bitter orange or naranja agria
  • 1 large onion
  • 1 jalapeño pepper
  • 4 tomatoes
  • 1 bunch radishes
  • 5 stalks fresh cilantro
  • salt and pepper to taste
US Customary - Metric
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Instructions

  • Brown the beef and place it in a Dutch Oven with water and cook it for 3 hours until tender. 
  • Remove the seeds and pulp and then dice the tomatoes finely.
  • Mince the onion very finely. You might be tempted to use a food processor to speed things up but don't give into the temptation as it will change the texture of the salad.
  • Trim the radishes, slice them crosswise and dice finely.
  • Wash the mint and cilantro and dry them. Remove the mint leaves from the stalks and chop them finely along with the cilantro.
  • Remove the seeds and interior of the jalapeño pepper and mince into tiny pieces.
  • Once the meat has cooled, remove any fat and shred the meat into strips using two forks or your fingers. Then dice the meat into small pieces. 
  • Combine the meat and chopped mint, cilantro, onion, tomato, radishes and jalapeño pepper in a large non-metallic bowl.
  • In a separate bowl, combine the lime juice from two limes, 3 Tablespoons of orange juice plus salt and pepper.
  • Pour the lime juice dressing over the meat mixture and toss lightly with a fork.
  • Chill in the refrigerator for 30 minutes or more and then serve with tortilla chips.
  • Garnish with sprigs of cilantro or slices of avocado

Notes

  • Be sure to roast the beef long enough and with sufficient liquid so that it shreds easily.
  • Shred the beef using your hands or two forks as soon as it's cool enough to handle.
  • Reuse the beef broth for caldo des res ( beef soup)  the next day.
  • Wear gloves when slicing jalapeño peppers.
 
Note: Nutritional information is created by online calculators so the figures are only estimates.

Nutrition

Calories: 341kcal | Carbohydrates: 12g | Protein: 35g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 104mg | Sodium: 607mg | Potassium: 1243mg | Fiber: 2g | Sugar: 5g | Vitamin A: 870IU | Vitamin C: 28.5mg | Calcium: 72mg | Iron: 4.3mg
Tried this recipe?Mention @ATasteForTravel or tag #ATasteForTravel!

Looking for more recipes from Guatemala? Check out these authentic recetas guatemaltecas:

Easy Guatemalan Guacamole 

Green Bean Fritters or Tortitas de Ejote Guatemalteco 

Pescado Seco Envuelto en Huevo  or Bacalao a la Vizcaina

Christmas Eve Salad or Ensalada de Nochebuena

Tortitas de Berro or Watercress Omelettes

 Salpicón de Res is a refreshing shredded beef and mint salad that's popular throughout Guatemala, Mexico, Nicaragua and the rest of Latin America. It also makes a delicious party appetizer or game day food when topped on tostadas or tucked inside tacos #beef #recipe

Got lots of mint in your garden? Try this authentic recipe for Guatemalan salpicon - a delicious appetizer ideal for spring and summer
Michele Peterson
Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

View more posts by Michele Peterson Read more

Category: Favourites, Guatemalan Recipes, Salads, Snacks

About Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

View more posts by Michele Peterson Read more

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Reader Interactions

Comments

  1. Sherel Purcell

    May 26, 2014 at 1:30 pm

    Yummy Guatemala recipe!

  2. Lesley Peterson

    May 26, 2014 at 4:37 pm

    Salpicon sounds fantastic! I love mint. Will be printing this recipe.

  3. esperanza

    May 26, 2014 at 6:48 pm

    Sounds and looks delicious and a lovely change from the old mixed greens and romaine (yet again!)

  4. Irene S. Levine

    May 27, 2014 at 7:03 am

    Looks like a lovely summer dish. Thanks for sharing the recipe~

  5. Wandering Carol

    May 27, 2014 at 7:53 am

    This sounds truly amazing – refreshing for summer. Love the photos as well. PS Please make it for me when I’m back in Toronto!

  6. Chris Rawstern

    July 15, 2014 at 3:30 pm

    5 stars
    Salpicon! I only ever heard it called Picadito! Whatever it’s called, our family loves this dish, whether made only with radishes or this way, with meat. My preference is brisket, as it has great flavor.

  7. nicole (thespicetrain.com)

    January 11, 2019 at 1:08 pm

    This sounds awesome, so refreshing! I always have a ton of mint in the garden during the summer months and I also keep a mint plant in the house for a year-round supply, so this recipe will work for me anytime. Thanks for sharing, Michele! 🙂

  8. Kesari Tours

    January 15, 2019 at 7:38 am

    3 stars
    Nice post. This was really helpful post, thanks!

  9. Gloria | Homemade & Yummy

    May 8, 2019 at 8:43 am

    5 stars
    This is an interesting recipe. I have never tried beef prepared like this before. Also, the beef mint combination is new to me as well. I know of this with lamb, but have not tried it with beef.

  10. Marlynn | Urban Bliss Life

    May 8, 2019 at 8:55 am

    5 stars
    What a gorgeous dish! Love all of the flavors and vibrant colors.

  11. Lisa Huff

    May 8, 2019 at 9:20 am

    5 stars
    I think I need to try that Goya Naranja Agria! Sounds fabulous!

  12. Tania | Fit Foodie Nutter

    May 8, 2019 at 9:37 am

    5 stars
    This salad loos so fresh, bright, colourful and full of delicious flavours! What a great recipe for the summer BBQs!

  13. Michelle

    May 8, 2019 at 9:49 am

    5 stars
    I’m loving that dressing! I have never heard of salpicon, so it was very interesting to learn about its origins. Thanks for sharing x

    • Michele Peterson

      May 11, 2019 at 7:28 am

      True, it’s a dish that’s not well known outside of Latin America but is easy to make and delicious!

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About A Taste for Travel

Welcome to A Taste for Travel, one of the world’s top culinary travel blogs, welcoming over 1.5 million readers annually! 

I’m Michele, and, along with a team of expert travel writers, enthusiastic eaters and skilled photographers, we help readers plan incredible adventures and make delicious global recipes at home.

I divide my time between Canada, Guatemala and Mexico (or the nearest sunny beach). My writing also appears in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s Oaxaca and 100+ other publications. 

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