Beef Tongue Salpicón with Mint

The French cooking term salpicon refers to a combination of different minced ingredients bound together with a sauce, most typically used to stuff canapes. It is not clear how the word, or the recipe, migrated to Mexico. We know it had made it to the New World by the early nineteenth century, as Novísimo arte de cocina, a cookery book published in Mexico in 1831, includes salpicón de vaca (beef), a recipe it credits to late-medieval Spain. Toda