This is the dish that led me to call my grandmother and ask her to help me discover the recipe. It was probably my favorite as a kid because it serves as a savory container for lime and salt. Beef salpicon is technically considered a salad because the meat is cooked, cooled, then chopped and tossed with vegetables and herbs, much like a larb. But instead of finishing it with a lettuce wrap, the salpicón is accompanied by rice and beans.
There is some variety in which vegetables to use or how fine the minced meat and vegetables should be, but for the most part it should have mint and it should have lime. Its flavors are fresh, like a Saturday morning, and everyone feels great after eating it.
This recipe typically calls for a lean cut of beef. Using such a cut works because it is affordable and when chopped and dressed with lime, toughness is not an issue.
