You may have tried pico de gallo without even realizing it

Why? Because is an essential side for Mexican food, although its name has nothing to do with roosters, or birds in general.

Pico de gallo is a must-to-serve dish over the tables of the Mexican restaurants, a tomato-based salsa that can be eaten alone or as a topping for any dish like tacos, burritos, with pork chops, chicken, and grilled fish, but it is a unique dish in itself.

With a chunky texture, is less liquid than other salsas, while also having the same, great flavour. It is easy to make with only fresh ingredients and does not require any cooking. The authentic récipe include diced tomatoes, onion, Mexican green peppers, cilantro, and lime juice.

It’s vegan, and it’s extremely healthy. Full of antioxidants from the tomatoes, strengthen your immune system and can also serve as a blood thinner thanks to the onion. If you add garlic or jalapeno, your pico can have anti-inflammatory properties as well.

The history of Pico de Gallo is largely unknown, but it is probably derived from ancient Aztec culture, and widely popularized in Mexican cuisine, especially in regions such as the Yucatan and Sonora.

The origin of the name Pico de Gallo -rooster beak- is mysterious and has many interpretations but one of the most heard is that as it was frequently eaten with the thumb and forefinger, gave the hand the shape that resembled a rooster, picking up the feed with its beak.

Also goes by many names throughout Latin America. After pico, it is most commonly referred to as salsa bandera, or flag sauce, because the fresh ingredients are the same colours as the Mexican flag. Other translations are salsa fresca -fresh sauce-, salsa cruda -raw sauce-, and salsa picada -minced sauce-.

Have you tried it?

MB for FatFeedsUKDisclosures

#Mexicoeschingon #chingon #Mexicanculture #Mexicancuisine #pico #picodegallo #salsafresca #salsacruda #salsapicada #aztecculture 

Back to Blog