Pico de Gallo

Anyone who has ever eaten traditional Mexican food has also probably eaten and enjoyed pico de gallo as well. It is as traditional as it gets. Pico de gallo traces back to ancient Aztec cuisine and specifically from the Yucatan Peninsula, Sonora, Guanajuato, and Oaxaca regions of Mexico. It also goes by the name salsa bandera, which means flag salsa, because it depicts the green, white, and red colors of the Mexican national flag, or salsa fresca because it’s made with fresh vegetables. The name “pico de gallo” translates to the “beak of rooster.” Some believe this is because it was originally eaten by pinching between the thumb and finger, making the shape of a rooster’s beak. Pico de gallo, however, has nothing to do with roosters, or birds in general. Pico de gallo is a salsa popular with Mexican food, like tacos, nachos, or quesadillas. Pico de gallo is a great ingredient for Hispanic dishes, because it is less liquid than other salsas, while also has the same, great flavor. Like most other salsas, pico de gallo is made with tomatoes and other bold ingredients.

It couldn’t be easier to make. It has very basic and simple ingredients, with few variations. Pico de gallo is made from fresh tomatoes, white onions, cilantro, jalapenos and lime juice, with a little salt and sometimes cumin added. That’s it. You can vary it a little, by adding different spices if you like, but these are the basic ingredients. I LOVE pico de gallo and can eat it by the bowlful. Not only is pico de gallo delicioso, but it is very healthy too. Pico de gallo is a good source of vitamins C and K, as well as potassium. Since pico de gallo is made with fresh vegetables and contains no added fats or sugars, it is a low-calorie snack or condiment that can help you feel satisfied without overdoing it on calories. Usually you want to make tomatoes the main ingredient of the salsa fresca, using about 4x the amount of tomatoes than any other ingredient. 

You may ask what the difference is between pico de gallo and salsa. Well, they are comprised of the same ingredients for sure, but it is all in the technique and the preparation. Pico de gallo is a fresh chopped mix of tomato, onion, jalapeño, lime, garlic and cilantro while salsa is a cooked or uncooked blended version of the same ingredients with other variations. Larry and I love spicy food, so I added a little cayenne pepper to mine as well, with a dash of oregano too.

The key to good pico de gallo is FRESH ingredients. Chop them up and toss them all together, then chill until ready to serve. That’s it. Like I said, easy-peasy, but oh so delicious. 

!Desfruias! Que tengas un buen día y haz que todos los días sean geniales or have a great day and make everyday great. Feliz Navidad, Merry Christmas, Happy Chanukkah, and Happy Holidays. Stay safe and stay well. ’Til next time.