Pico De Gallo: A Classic.
Hello there foodies! Today we are going to learn how to prepare the famous Pico de Gallo, a classic in traditional mexican cousine that can’t be missing on your table.
Pico de Gallo, means literally beak of rooster. According to food writer Sharon Tyler Herbst, Pico de Gallo is named thus because originally people ate it by pinching pieces between the thumb and forefinger.
Rick Bayless and Deann Groen in their book Authentic Mexican: Regional Cooking from the Heart of Mexico speculate that the name might allude to the bird feed-like texture and appearance of the mince.
Also, many native residents of the Sonora region in Mexico, explain that the salsa is thus named because the serrano pepper resembles a rooster’s beak in shape
It is also called salsa fresca or salsa cruda. It is also sometimes called salsa bandera (flag sauce) as its colors resemble the ones of the Mexican flag.
Quite simple to prepare, It’s traditionally made from chopped tomato, onion, and cilantro, with lime juice mixed in.
Lets get into it!
The following recipe is for 2 cups.
What Will You Need:
- 1 large tomato or two small tomatoes cut into squares
- 1/3 medium onion cut into squares.
- 2 serrano chiles or 1 finely sliced jalapeño
- 1 lime and its juice
- 1/3 cup chopped coriander
- salt for seasoning
How To Prepare It:
- Place the tomato, onion and chili, all already chopped, in a bowl. Stir well, and add the lime juice and cilantro.
- Stir again very carefully so that the ingredients maintain their texture.
- Season with salt to taste.
- Cover the bowl with plastic wrap and refrigerate at least 20 minutes before serving.
You can keep Pico de Gallo in the fridge for about two and up to three days … the texture of the ingredients will not be the same, but it still retains its flavor. 🙂
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