Pico de Gallo is a typical chunky salsa of Mexican cuisine. When pico de gallo is served at a Mexican dinner table, it is usually accompanied with guacamole and sour cream. And is mostly served with quesadillas, tacos, and nachos.
Pico de Gallo contains less liquid as compared to other salsas while retaining the same spicy taste.
It is widely popularized in Mexican, especially in regions such as the Yucatan and Sonora.
The history of pico de gallo is still largely a mystery. The thinking is, that it is derived from ancient Aztec culture.
Pico de Gallo
8 fresh ripe tomatoes, seeded and diced
½ large onion, diced
1 jalapeno pepper, seeded and finely minced
1 bunch fresh cilantro, stems removed and finely minced
Juice from 1 fresh lime
You could liven up this dish by adding other ingredients like shrimp, avocado, cucumber, radish or firm fruit like mango.
Pico de gallo is much like Kenyas (Africa) kachumbari, or chutneys made in India. The only difference is these two contain more liquid.
Place diced tomatoes, pepper and onions in a glass bowl and stir to combine. Next stir in cilantro and lime juice.
Serve your Pico de Gallo with these Mexican dishes:
A flour tortilla is a type of soft, thin flatbread made from finely ground wheat flour.
It was inspired by the corn tortilla of Mexican cuisine, a flatbread of maize which predates the arrival of Europeans to the Americas.
The Mexican state of Sonora, is where the flour tortilla really originates. Sonora is in the North of Mexico, were weather conditions favor the planting and harvesting of wheat over corn (more popular in the south of Mexico).
Flour tortillas are only served with meals in Sonora. They are not a popular tortilla to serve in other parts of Mexico, were as corn tortillas are.
The simplest recipes (like this one) use only flour, water, fat, and salt, but commercially made flour tortillas generally contain chemical leavening agents such as baking powder, and other ingredients like lime juice.
Homemade Flour Tortillas
4 cups all-purpose flour
1 teaspoon salt
3 tablespoons vegetable oil
1 1/2 cups hot water
In a large bowl, combine dry ingredients. Then make a whole in the center and pour in the oil and hot water.
Lightly mix the wet ingredients into the dry ingredients. Next place the dough on a lightly floured surface and continue kneading until a smooth ball is formed.
Divide dough into 16 equal sized portions and placing each ball into a bowl covered with a cloth.
Next place each small dough portion onto a lightly floured surface. With a floured rolling pin, roll the dough into a thin, round shape.
Preheat a large dry cast iron skillet over medium-high heat. Add one rolled out dough circle and heat until golden brown, then flip and cook until golden brown on other side.
Repeat with remaining dough pieces. Place each finished tortilla onto a plate.
After you have made your tortillas, have a medium sized piece of wax paper cut out and set aside.
Now separate each tortilla and while doing so place the first one onto the wax paper and each additional over each other.
Place the tortillas into a large zip lock bag. Seal and allow to cool and store in the refrigerator for up to about two weeks.
Use your deliciously yummy homemade flour tortillas with these recipes.
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