When I was younger, my family and I would go to a nearby lagoon called Honey Camp. After a fun day in the sun, we would work up an appetite. So, on the way back we would always stop by a little restaurant called Victor’s. To my knowledge, it was the only restaurant that had Salpicon on the menu.  It was a family tradition to always get Salpicon on the way back home. It was my favorite part of the trip! Salpicon is an appetizer eaten with tortilla chips. It is typically made with smoked pork as the choice of meat. However, I know others in my town make it with deer meat, chicken and even armadillo. This snack has become very popular in Orange Walk over the years and many restaurants have included it on their menu. Since this blog is dedicated to Belizean Cuisine and fusion of what I’ve learnt here in the U.S I hope you all enjoy!


Serves: 8


  • 5 pieces of pork chops
  • 1bunch of cilantro
  • 2 limes
  • 8 small tomatoes (4 large tomatoes)
  • 1 ½ large red or white onions
  • 1 Habanero
  • ¼ cup of Worcestershire Sauce
  • 1 tbsp. of black pepper
  • 1 tsp. salt
  • ½ small bag of coal
  • ¼ cup of lighter fluid
  • Matches/lighter
  • Bbq grill


Instructions for Meat:

  • Place pork chops in a bowl
  • Squeeze lime juice from 2 limes in the meat
  • Add ½ tsp. black pepper and ½ tsp. salt or just buy 1 bottle of Mojo de Ajo
  • Let the meat soak overnight
  • Once meat is marinated, grill for about 25 minutes until cooked


Instructions for Salpicon:

  • Cut the cooked meat in little squares
  • Dice tomatoes and onions
  • Chop cilantro
  • Put all ingredients in a large mixing bowl
  • Squeeze lime juice of 4 limes and taste for sourness, if it needs more lime juice just add
  • Sprinkle ½ tsp. black pepper and ¼ tsp. salt
  • Mix all ingredients together and taste if it needs more black pepper, salt or lime
  • Salpicon should be sour but not overwhelming with sourness.
  • Serve with tortilla chips and enjoy

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