Pico de gallo

Pico de gallo made with tomato, onion, and cilantro

Limes sometimes accompany the sauce

Pico de gallo (Spanish pronunciation: [ˈpiko ðe ˈɣaʝo], lit. 'rooster's beak'), also called salsa fresca ('fresh

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 the 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.

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

• Dabu-dabu
• Lomi salmon
• Pebre
• Vinagrete
• Xnipec
• Afghan salad, a similar salad from Afghanistan
• Arab salad, a similar salad from the Arab world
• Çoban salatası, a similar salad from Turkey
• Greek salad, a similar salad from Greece
• Israeli salad, a similar salad from Israel
• Kachumbari, a similar salad from East Africa
• Kachumber, a similar salad from India
• Serbian salad, a similar salad from Serbia
• Shirazi salad, a similar salad from Iran
• Shopska salad, a similar salad from Bulgaria
• List of Mexican dishes
• List of tomato dishes

External links

• Pico de Gallo at the Wikibooks Cookbook subproject