Pico de gallo is a welcome guest to so many Mexican-inspired plates. Why it’s called a “rooster beak” – the literal translation – is the subject of some speculation. Here is a caption from Wikipedia:
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]
https://en.wikipedia.org/wiki/Pico_de_gallo
We will let you pick your favorite hypothesis on the matter. What you need to know is that a little quick work with a knife will allow you to whip up a batch in no time. It’s very simple to make. The hardest part is figuring out all the wonderful ways to implement pico de gallo into your next culinary adventure.
Preparation: Pico De Gallo
There are 6 basic ingredients in our version: tomato, onion, jalapeno, cilantro, lime juice, and salt. We elected to go with red onion because we love how the zest pairs with the acidity. We think it adds a little “umph” (for lack of a better word). Also, feel free to drop a pinch of cumin in if your heart desires.
There isn’t much additional commentary to add to the preparation. The instructions are very basic and straightforward. Add it to our Chipotle Portabello Street Tacos or our Huevos Rancheros for a tremendous pairing!
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Pico De Gallo
Ingredients
- 2 Medium Tomatoes, diced
- ½ Red Onion, diced White onion can be subbed here on preference
- ½ Jalapeno Pepper, diced
- ½ Lime, juiced
- 1 tbsp Cilantro, chopped
- Salt, to taste
Instructions
- Simply prepare ingredients according to the recipe and mix thoroughly in a bowl. Refrigerate or use immediately.
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