Drawing from what Alonso Quijano eats for dinner, salpicon, this paper seeks to answer the following series of questions. What do the ingredients of a traditional salpicon and its place on the table as an alternative to a salad dish tell us about dinner fare in the early modern period? What are the main ingredients in a salad in the early modern period and how do they differ from our understanding of a salad today? When do key ingredients of today's salpicon and salad, namely the tomato but, to a lesser extent, the pepper and the potato, become part of the menu in Spain? And finally, how do writers across discourses describe and respond to Old World vegetables found in salpicon and salad, and New World products that are appearing in Spain for the first time. This chapter explores the moment of confluence where traditions of the past blend with revolutionary discoveries from the New World that transform food identity around the world. As food travelled into Spain, we witness the early stages of transculturation through food that laid the groundwork for revolutioninzing Spanish cuisine.