The Filipino-Spanish staple is considered comfort food that can be eaten any time of the day, as tapas or with a heaping cup of rice.
Purists from both sides want nothing to do with it. Spaniards will insist that there is no such thing in their tapas bars, while Filipinos will baulk at the ingredients and question its provenance. Still, there are just too many fans of the Filipino-Spanish dish dubbed salpicao, who demand this classic, that both Spanish and Filipino restaurants (as well as bars, steakhouses, and cafes) do not have a choice but give in to the people's cravings.
Besides—what’s not to love? Tender cubes of beef steak (traditionally tenderloin trimmings, while some prefer the fattier ribeye for its richness) are sautéed in olive oil and slivers of garlic, perhaps a dash of paprika. It could end there, but every restaurant and household has made this dish their own and has tweaked it according to their preferences.
It can be dry and spicy, sweet and saucy, served with traditional crusty bread or a bowl of garlic rice. While a flavour hungry Tito might douse it in Worcestershire sauce and Tabasco, a free-thinking millennial might boldly pair it with Asian flavours or a spicy aioli, while others prefer it in its classic buttery garlic form. Whichever side or category you fall under, nobody can deny that salpicao is here to stay. These are our favourites:
1. Lorenzo’s Way
This restaurant is a showcase of dishes that Larry Lorenzo himself conceptualised, and his salpicao is truly a legend. It has made its way into every best salpicao list and with good reason. It is a masterclass in what good salpicao should be.
