The Spanish word salpicon can be roughly translated as "jumble" or "hodgepodge," but this dish of shredded beef is anything but a haphazard mixture. It is always highly seasoned with chilies and embellished with onions and avocados, and sometimes with cheese. The flavorful mixture was originally made with the meat of a small native deer once prevalent on the Yucatan peninsula, but the Spanish, who enjoyed cold meat dishes, instead served it as a main-dish salad of beef. In its contemporary form, salpicon is occasionally made with everything from chicken to crab.
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