Pico de gallo
From Wikipedia, the free encyclopedia
Pico de gallo (from Spanish, literally rooster's beak), is generally known as a fresh condiment made from chopped tomato, onion, and chiles (typically serranos or jalapeños). Other ingredients may also be added to the salsa, such as lime juice (lemon in Mexico), cilantro (coriander leaves), avocado, cucumber, and radish. In some regions of Mexico, a fruit salad tossed in lime juice and sprinkled with a salty chile powder is also known as pico de gallo, while fresh salsa is better known as salsa mexicana because the colors red (tomato), white (onion), and green (chile) are the colors of the Mexican flag.
Pico de gallo can be used in much the same way as other Mexican salsas or Indian chutneys, but since it is less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.
[edit] Etymology
The chiles used to make the chile powder are red and beak-like, hence the name "Rooster's Beak." Another explanation is that the heat from the chile makes your tongue feel like it has been pecked by a rooster.
Another plausible etymology: Pico is derived from the verb "picar" which has two meanings: 1) to mince or chop, and 2) to bite or sting. "Gallo", the Spanish for rooster, is a common euphemism for the macho male in Mexican culture. One frequent macho theme is that of taking pride in withstanding the hot ("picante") chili pepper. This is all captured by an allusion to birdfeed (minced) to put hair on one's chest (gallo).
[edit] See also
[edit] External links
- A pico de gallo recipe at about.com
