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''Pico de gallo'' (, ), also called ''salsa fresca'' ('fresh sauce'), ''salsa bandera'' ('flag sauce'), and ''salsa cruda'' ('raw sauce'), is a type of salsa commonly used in
''Pico de gallo'' (, ), also called ''salsa fresca'' ('fresh sauce'), ''salsa bandera'' ('flag sauce'), and ''salsa cruda'' ('raw sauce'), is a type of salsa commonly used in Mexican cuisine
Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Olmec and M ...
. It is traditionally made from chopped tomato, onion, and serrano peppers ( jalapeños or habaneros may be used as alternatives), with salt, lime juice, and cilantro.
''Pico de gallo'' can be used in much the same way as other Mexican liquid salsas. Because it contains less liquid, it also can 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 normally called ''salsa mexicana'' ('Mexican sauce'). Because the colours of the red tomato, white onion, and green chili and cilantro are reminiscent of the colours of the Mexican flag, it is also called ''salsa bandera'' ('flag sauce').
In many regions of Mexico the term ''pico de gallo'' describes any of a variety of salads (including fruit salads), salsa, or fillings made with tomato, tomatillo, avocado, orange, jícama, cucumber, papaya
The papaya (, ), papaw, () or pawpaw () is the plant species ''Carica papaya'', one of the 21 accepted species in the genus ''Carica'' of the family Caricaceae. It was first domesticated in Mesoamerica, within modern-day southern Mexico and ...
, or mild chilis. The ingredients are tossed in lime juice and optionally with either hot sauce or chamoy, then sprinkled with a salty chili powder.
Etymology
According to food writer Sharon Tyler Herbst, ''pico de gallo'' ("rooster's beak") is named thus because originally people ate it by pinching pieces between thethumb
The thumb is the first digit of the hand, next to the index finger. When a person is standing in the medical anatomical position (where the palm is facing to the front), the thumb is the outermost digit. The Medical Latin English noun for 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.
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.Wilder, Janos. ''The Great Chiles Rellenos Book''. Ten Speed Press, 2013.
The Spanish ''picar'' means "to chop" or "to bite" (in the sense of a spicy chili having a "bite"); in the first person conjugation, ''picar'' becomes ''pico''.
See also
*Xnipec
Xnipec (; meaning 'dog snout') is a spicy sauce native to the Yucatán peninsula, made with habanero pepper, purple onion, bitter orange juice and salt. Sometimes oregano, vinegar, bay leaf, coriander or pepper are also used. If sweet orange is ...
* Dabu-dabu
* Kachumber
* Pebre
* Vinagrete
* Salad
* Shirazi salad
* List of Mexican dishes
The Spanish conquest of the Aztec Empire occurred in the 16th century. The basic staples since then remain native foods such as corn, beans, squash and chili peppers, but the Europeans introduced many other foods, the most important of which were ...
* List of tomato dishes
References
External links
* {{DEFAULTSORT:Pico De Gallo Condiments Cuisine of the Southwestern United States Mexican cuisine Mexican garnish New Mexican cuisine Salads Spanish words and phrases Tex-Mex cuisine Tomato dishes Vegetable dishes Vegan cuisine