Flavors of El Salvador: Salpicon

Violeta Sandoval, one of our Cooking Matters peer educators, graduated from culinary school in El Salvador before emigrating to San Francisco, where she has raised her beautiful family and shared her love of delicious food for the past decade. We first met her in a class at the Women's Building, and she has become one of our most beloved teachers and chefs. Last year she shared her recipe for El Salvador's most famous dish, pupusas with homeade curtido (spicy cabbage and carrot slaw). This year she joins us to share a very special recipe for salpicon, a salad made of steak braised with herbs and spices, then finely chopped with vegetables and served on tostadas. We will also prepare a traditional accompaniment of fried yuca, and end the meal with sweet plantains served with a dusting of cinnamon. Join us for a very special evening with Violeta as she shares her favorite recipes and techniques.

This class will be conducted in Spanish, with live interpretation by our Program Manager, Juri Sanchez. The language of food is universal, but we know you'll want to hear Violeta's many stories and tips! 

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Salpicon de carne de res (shredded beef with chiles)

Casamiento o pico de gallo (rice and beans with salsa)

Yuca frita con curtido y salsa de tomate (fried yuca with salsa and slaw)

Platano macho maduro frito (dessert: fried plantains)