PICO DE GALLO

Mexican cuisine is one of my favourites. I fell head over heels in love with it when I took a year off in the middle of business school in year 2000 to go and live with a local family in Cuernavaca, Mexico to learn Spanish. The reason why I wanted to learn Spanish fluently was so that I could understand Shakira’s Spanish lyrics. Caroline and I were (and still are today) obsessed with her. Being half-Chilean, Caroline already knew Spanish. So, I had to head over to Latin America to catch up with her linguistic skills. Important to note, I love AUTHENTIC Mexican cuisine, and not really into the Tex-Mex version. What’s super exciting is that in recent years Mexican restaurants have finally gained popularity here in Lisbon. So, I can now get some decent Mexican dishes here. Yay! ¡Viva México! 🇲🇽

Pico de gallo (“rooster’s beak”), also called “salsa fresca” and “salsa cruda”, is a type of salsa commonly used in Mexican cuisine. It 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, 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.

As I’m writing this blog, I just learnt from Caroline that in Chile they call this type of salad “pebre” (meaning pepper of any type in Catalan). The traditional Chilean recipe is made of coriander, chopped onion, olive oil, garlic and ground or pureed spicy aji peppers. It may contain also chopped tomatoes. Pebre is most commonly used on bread. It is also used on meat, or when meat, such as choripán, is provided in a bread roll.

Whatever you call it, just make it! Super quick to make and so tasty and 100% healthy! I think it’s pretty much loved by everyone around the world.

Enjoy! 💗Helena

Ingredients:

4 Roma/plum tomatoes, deseeded and diced
1/2 cup white onion, finely diced
1 handful coriander, finely chopped
1 serrano pepper (or jalapeño), finely chopped (I can’t use, bcuz my boys can’t eat spicy food!)
1 lime, juiced
½ teaspoon salt
1 garlic clove, pressed (Optional)