Ok, I’ll admit that I didn’t know what salpicon was. Here’s what Wikipedia says: Salpicon and salpicón are terms used in French cuisine, Mexican cuisine, Central American cuisine and Colombian cuisine for preparations of one or more ingredients diced or minced and bound with a sauce or liquid. In Mexican cuisine and Central American cuisine, the term refers to a salad mixture containing thinly sliced or chopped flank steak, onion, oregano, chile serrano, avocado, tomatoes, and vinegar. The mixture is commonly served on tostadas, tacos or as a filling of Poblano peppers.

Tinga calls itself an Artisan taquería, but I was in the mood for a torta. Nobody does big, messy sandwiches like the Mexicans.

The salpicon torta at Tinga on La Brea Avenue was shredded braised beef on a beautiful, firm roll, topped with black and refried beans, guacamole, pico de gallo, lettuce and queso fresco, held together by a zesty and vinegary “salsa salpicon.” Perhaps a bit expensive at $12.25, but it was generously large, and absolutely delicious. A watermelon and lemonade agua fresca was a perfect accompaniment.

Here’s the website: http://www.tingabuena.com/homepage.php