Video: Beyond Tacos: Uses and Variations of the Mexican Pico de Gallo

Pico de gallo is one of the most popular sauces in Mexico. This vegetable and herb hash is often used to refresh tacos, quesadillas and all kinds of preparations, as well as to give them a boost of flavor (and spice). The origin of its name is unknown, and of course, there are a lot of unreliable theories about it, ranging from its presumed resemblance to chicken food to the even more presumed way they used to eat it with their hands in the past.

Insultingly easy to make, all you have to do is chop up a few ingredients and mix them up to put a pick on the table. It admits multiple variations (we give you three), and the quantities are perfectly adaptable to the taste of whoever cooks. In Spain, the greatest difficulty may be finding jalapeños or other fresh Mexican chili peppers, but canned or other types of chillies can be used if necessary. In the video above you have the classic recipe, the tuning and some tips for use in everyday meals.

TRADITIONAL PICO DE GALLO

Ingredients

for 4 people

  • ½ onion

  • 2 medium tomatoes

  • 2 tablespoons fresh coriander

  • 1 fresh jalapeño pepper (if not, another type of chili or canned jalapeño)

  • 1 lime

  • shall

Preparation

  1. Finely chop the onion. If you want it to lose a little power, let it soak in water with a dash of vinegar for about 10 minutes.
  2. Chop the tomatoes, discarding the seeds (which can be used to spread bread, for example), and put them in a bowl.
  3. Chop the coriander and add it to the tomato.
  4. Remove the seeds and white veins from the jalapeño. Chop it and add it to the previous mixture
  5. Strain the onion if you have had it soaked, and add it to the mixture.
  6. Season with lime juice and salt to taste. Serve at room temperature.

PICK OF MANGO

Ingredients

for 4 people

  • ½ mango

  • ½ red onion

  • 2 tablespoons fresh coriander

  • 1 teaspoon of Tajín (you can substitute it with chili powder)

  • 1 lime

  • shall

Preparation

  1. Finely chop the onion. If you want to loosen its potency, let it soak in water and a dash of vinegar for about 10 minutes.
  2. Chop the mango into small pieces.
  3. Chop the coriander and mix it with the mango.
  4. Strain the onion, if it has been soaked, and add it to the previous mixture.
  5. Garnish with Tajin. Taste and correct with lime juice and salt to taste.

CUCUMBER AND PEANUT PEAK

Ingredients

for 4 people

  • 1 cucumber

  • ½ not very ripe avocado

  • 1 jalapeno pepper

  • ½ red onion

  • 2 tablespoons of peanuts

  • 2 tablespoons chopped coriander

  • 1 lime

  • Olive oil

  • shall

Preparation

  1. Peel and chop the cucumber, discarding the central part if it has many seeds, and put it in a bowl.
  2. Chop the avocado, onion, cilantro, jalapeño and peanuts, and add them to the mixture.
  3. Season with lime juice and salt.

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