Pico de gallo

Pico de gallo

In Mexican cuisine, pico de gallo (Spanish pronunciation: [ˈpiko ðe ˈɣaʎo], lit. rooster's beak), also called salsa fresca or salsa cruda, is made from chopped tomato, onion, cilantro, fresh serranos (jalapeños or habaneros are used as alternatives), salt, and lime juice. Other ingredients, such as shrimp, or avocado, are also sometimes added.

Pico de gallo can be used in much the same way as other Mexican liquid salsas, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.

The tomato-based variety is widely known as salsa picada (minced/chopped sauce). In Mexico it is sometimes called salsa mexicana (Mexican sauce). Because the colours of the red tomato, white onion, green chili and cilantro are reminiscent of the colours of the Mexican flag, it is also sometimes called salsa bandera (flag sauce).

In many regions of Mexico the term refers to any of a variety of salads (including fruit salads), salsa, or fillings made with tomato, tomatillo, avocado, orange, jícama, cucumber, papaya, or mild chilis. The ingredients are tossed in lime juice and either hot sauce or chamoy, then sprinkled with a salty chili powder.

Etymology

According to food writer Sharon Tyler Herbst,[1] pico de gallo ("rooster's beak") is named thus because originally people ate it by pinching pieces between the thumb and forefinger.

In their book Authentic Mexican: Regional Cooking from the Heart of Mexico, Rick Bayless and Deann Groen speculate that the name might allude to the bird feed-like texture and appearance of the mince.[2]

Many native residents of the Sonoran Mexico region explain that the salsa is thus named because the serrano pepper resembles a rooster's beak in shape.[3]

See also

References

  1. ↑ Sharon Tyler Herbst, "Food Lover's Companion", 2nd ed., as quoted in Barron's Educational Services, Inc. 1995: www.Epicurious.com, retrieved 10/3/2007
  2. ↑ Bayless, Rick; Groen, Deann. Authentic Mexican: Regional Cooking from the Heart of Mexico.
  3. ↑ Wilder, Janos. The Great Chiles Rellenos Book. Ten Speed Press, 2013.
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